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Any experience with Georgian Kofte Kebabs?

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I have all the ingredients for an interesting georgian kofte-type concotion from Paula Wolfert's "Cooking of the Eastern Mediterranean" and am contemplating making it....but I am wary of trying the recipe as it calls for beating in 1 1/2 cups of cold water into a meat mixture to "add moisture"

Does such a technique work? Has anyone tried this Wolfert recipe?

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