Lamb Kofta Plate with Tahini and Cucumber Salad

• 500 g ground lamb⇄
• 60 g onion, finely grated⇄
• 10 g garlic, minced⇄
• 15 g fresh flat-leaf parsley, finely chopped⇄
• 3 g ground cumin⇄
• 3 g ground coriander⇄
• 2 g ground cinnamon⇄
• 5 g salt⇄
• 3 g black pepper⇄

In a large bowl, combine all ingredients and knead thoroughly until the mixture is uniform and sticky, then shape into 8 oval patties, each about 2 cm thick, ensuring they hold together well.

💡 Grate the onion instead of dicing to ensure it blends into the meat, creating a juicier texture without noticeable chunks.

• 200 g cucumber, diced⇄
• 100 g cherry tomatoes, halved⇄
• 40 g Kalamata olives, halved⇄
• 60 g feta cheese, crumbled⇄
• 10 g fresh mint leaves, torn⇄
• 20 ml extra virgin olive oil⇄
• 30 ml lemon juice⇄
• 3 g salt⇄
• 2 g black pepper⇄

In a medium bowl, toss together diced cucumber, halved cherry tomatoes, sliced olives, crumbled feta, and torn mint leaves with olive oil, lemon juice, salt, and pepper until evenly coated, then set aside to let flavors meld.

💡 Prepare the salad while the kofta mixture rests to save time and ensure both components are ready simultaneously.

• 60 g tahini⇄
• 15 ml water⇄
• 10 ml lemon juice⇄

In a small bowl, whisk tahini with lemon juice and water, adding the liquid gradually until the mixture transforms into a smooth, pourable sauce with a creamy consistency.

💡 Add liquid slowly to tahini to avoid seizing; if it thickens too much at first, keep whisking until it smooths out.

• 15 ml extra virgin olive oil⇄

Heat a grill pan or cast iron skillet over high heat until smoking hot, brush lightly with olive oil, then place kofta patties in the pan and cook for 4 minutes per side, ensuring a deep char forms on the outside and the internal temperature reaches 70°C for medium doneness.

💡 Avoid moving the kofta too early during grilling; let a crust form on the first side before flipping to achieve perfect grill marks and texture.