Lebanese Lamb Kafta with Tahini Sauce

• 600 gminced lamb (20% fat)
• 1 piecewhite onion(finely grated, excess moisture squeezed out)
• 30 gflat-leaf parsley(finely chopped)
• 1 tspground allspice
• 0.5 tspground cinnamon
• 1 tspground cumin
• 1 tspAleppo pepper (pul biber)
• 1.5 tspsalt
• 80 gtahini
• 3 tbsplemon juice
• 1 clovegarlic clove(grated)
• 3 tbspice-cold water
• flatbreads and tomato-cucumber salad(to serve)

Method

1. 1

   Combine lamb, grated onion, parsley, allspice, cinnamon, cumin, Aleppo pepper, and salt. Mix vigorously with your hands for 2 minutes until the mixture becomes sticky and cohesive. Refrigerate 30 minutes.

2. 2

   Whisk tahini, lemon juice, and grated garlic with ice-cold water until a smooth, pourable sauce forms. Season with salt.

3. 3

   Shape lamb mixture into 8 elongated patties around flat metal skewers (or form into oval patties). Grill over high heat for 3–4 minutes per side until lightly charred but still juicy.

4. 4

   Serve kafta on flatbreads, drizzled with tahini sauce and accompanied by tomato-cucumber salad.