1 ½ cups pistachios
Combine the meat, pistachios, onions, cumin, black pepper, red pepper and mix well. Refrigerate 2 hours or overnight.
Lightly knead parsley into the mixture. Roll into tablespoon size balls. Brown on a grill pan. Drain on paper and serve with tahina sauce.
1 tablespoon ground cumin
Whisk lemon into the tahina, gradually add water until smooth. Season with salt. Add the garlic, black pepper and nigella seeds. Keep at room temperature.