Kofta (Lamb Meatballs) with Tahini

Preparation time: 30 minutes

Cooking time: 30 minutes

Serves: 4

Ingredients

Sauce:

• 1 cup (150 gm) light tahini paste
• 3 tablespoons freshly squeezed lemon juice
• 1 medium clove of garlic, crushed
• 1 teaspoon salt
• 1 or 2 tablespoons of water

Meatballs:

• 2 lbs (900 gm) of minced lamb
• 1 small onion, chopped into small pieces
• 2 garlic cloves, crushed
• 1 large red hot pepper, peeled and cut into small pieces
• 2/3 cup (50 g) toasted pine nuts, chopped into large chunks
• 1 1/2 tablespoons (30 g) Aleppo pepper or 3/4 teaspoon paprika
• 1 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoon salt
• 1 1/2 tablespoons (30 g) of parsley, chopped
• 4 tablespoons butter

Topping:

• 1/3 cup pine nuts, chopped into large chunks
• 1 1/2 tablespoons (30 g) of parsley, chopped
• 2 teaspoons Aleppo pepper or 3/4 teaspoon paprika

Instructions:

Meatballs:

1. Place all the meatball ingredients in a bowl and mix well with your hands.
2. Shape the mixture into 1 1/2 inch (4cm) long finger-width logs.
3. Place the meatballs on a plate, cover with plastic wrap or waxed paper, and refrigerate until it is time to cook them, for up to a day.

Sauce:

In a medium bowl, whisk together the tahini paste, lemon juice, garlic, and teaspoon of salt, and add one or two tablespoons of water as needed.

Cook on stove top:

1. Heat half of the butter in a large skillet over high heat. Add meatballs and cook until they brown on at least two sides.
2. Turn heat to medium high, spoon the tahini sauce over the meatballs until it covers the base of the skillet and heat until cooked through, avoid boiling.
3. Melt the remaining butter in a small saucepan and let it brown slightly, taking care not to burn it. Spread the browned butter over the meatballs.
4. Top with pine nuts, parsley, and paprika, and serve.

Inspired by the recipe at https://www.fatafeat.com/recipe/10421/%D9%83%D9%81%D8%AA%D8%A9-%D8%A8%D8%A7%D9%84%D8%B7%D8%AD%D9%8A%D9%86%D8%A9