This flavorful Arab dish is usually cooked in a Siniyeh, a large round tray.
You can mix the lamb with beef if you prefer to balance the strong flavor of the dish.
Serves 4-6.
Ingredients:
For the kofta:
1.5 lbs. ground lamb (or mix half beef and half lamb)
1/4 cup bread crumbs
1 onion, grated
2 tablespoons olive oil
1/2 teaspoons freshly ground cumin seeds
1 teaspoons salt
For the tahini sauce:
1/3 cup cold water
1/3 cup fresh lemon juice
3 garlic cloves
salt to taste
1/2 cup tahini paste
2 tablespoons chopped mint
For the salsa:
2 tomatoes, chopped
Juice from one lemon
1 jalapeno pepper, seeded and finely chopped
3 tablespoons chopped cilantro
Salt to taste
Directions:
1. Mix all the ingredients for the kofta and form flat patties, the kofta, about 2” round, using your hands.
2. Spray a heavy grill pan with oil, and heat well over high heat. Sear the kofta, leaving the center raw, for about 2 minutes each side. Alternatively, use a BBQ grill to sear the kofta.
3. Turn the oven to 325 degrees. Spray with oil an ovenproof pan that can contain the kofta in one layer, and arrange them in it.
4. To prepare the tahini, in a food processor mix the first 4 ingredients for one minute, then gradually add the tahini to form a thin paste. Mix in the chopped mint leaves and spoon the tahini on the kofta.
5. Bake in the oven for 25 to 30 minutes, until the meat is fully cooked. Serve with the salsa on the side.
6. To make the salsa simply mix all of the ingredients together and add salt to taste.
