Lebanese Lamb Kafta with Tahini Sauce
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.
Whisk tahini, lemon juice, and grated garlic with ice-cold water until a smooth, pourable sauce forms. Season with salt.
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.
Serve kafta on flatbreads, drizzled with tahini sauce and accompanied by tomato-cucumber salad.