Lebanese Lamb Kafta with Tahini Sauce

Ingredients

• 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.