Kofta with tahini sauce
Ingredients for Kofta with Tahini sauce
1.5 lb of minced lamb
1.5 lb of minced ground sirloin
1 large white onion, finely chopped
2 cloves of garlic, crushed
50 g (1/2 cup) pine nuts, toasted then rough chop
30 g (heaping 1/4 cup) flat-leaf parsley, finely chopped
1 red chili pepper, deseeded and finely chopped
1.5 tsp ground cinnamon
1.5 tsp ground allspice
3/4 tsp ground or grated nutmeg
1.5 tsp ground black pepper
1.5 tsp salt
cooking oil (canola, sunflower, or peanut)
for the tahini sauce
150 g (1.5 cups) tahini paste
3 tbsp fresh lemon juice
1 clove garlic, crushed
2 tbsp sunflower oil (or olive oil)
Directions for Kofta with tahini sauce
Place ground lamb and ground sirloin into a food processor. Pulse the meat in the processor about 5 - 10 times to soften the texture.
In a large bowl, place the meat, nuts, and spices together. Mix using your hands. Weigh out 2 oz of the meat mixture and shape into a long, finger-like torpedo about 3 to 4 inches long. Press the mixture to compress it to ensure the kofta will maintain its shape. Arrange on a plate and chill until ready for cooking.
Preheat oven to 395 degrees F (* see step 4. Oven may be optional)
In a medium bowl, whisk together tahini paste, lemon juice, garlic, 1/4 tsp salt. The sauce should be the consistency of warmed honey. Add a few tsp of water to thin if needed.
In a large fry pan, add cooking oil to cover the bottom of the pan. Heat over high setting on stove. Sear the kofta, in small batches, until golden brown on each side. Kofta should be medium rare. If you prefer medium or well done, arrange kofta on a baking tray and place in the oven for 2 to 4 minutes.
Place kofta on a serving platter. Lightly drizzle the tahini sauce over the kofta, and reserve some sauce to accompany on the side. Scatter with pine nuts and sprinkle with parsley. Serve immediately.