Lamb Kofta Plate with Tahini and Cucumber Salad

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.

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.

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.

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.