Kofta with tahini sauce

INGREDIENTS (serves 4)

Kofta:

600g minced beef

1 small onion, finely chopped

2 garlic cloves, crushed

40g toasted pine nuts

30g chopped fresh parsley

1 medium-hot red chilli, seeded and finely chopped

1 tsp cinnamon

1 tsp allspice

3/4 tsp grated nutmeg

1 tsp fresh ground pepper

1 tsp salt

 

sunflower oil

Tahini sauce:

150g light tahini paste

3 tbsp fresh squeezed lemon juice

120ml water

1 clove garlic, crushed

30g unsalted butter (optional)

for garnish:

toasted pine nuts

sweet paprika

finely chopped parsley

METHOD

1. Put all the kofta ingredients in a bowl and use your hands to mix everything together well. Then shape into long torpedo-shaped “fingers”, roughly 8cm long. Press each one to make sure it is compressed and tight to keep its shape. Arrange them on a plate or baking sheet until you are ready to cook them (for up to one day).

2. In a medium bowl, whisk together the tahini paste, lemon juice, water, garlic and 1/4 tsp salt. The sauce should be runnier than honey. Feel free to add as much water as needed.

3. Heat the sunflower oil in a large fry pan over medium-high heat and sear the kofta.  Keep from crowding them and sear for 8-10 minutes per batch, until all sides are brown and they are cooked.

4. Put the koftas on a large serving platter, if you like melted butter, pour it over them. Scatter with pine nuts, parsley and sprinkle with paprika. Serve with the sauce or fresh tomato salad and flatbread.