Photo by: Jonathan Lovekin

Kofta b’siniyah

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150g light tahini paste
3 tbsp lemon juice
120ml water
1 medium garlic clove, crushed
2 tbsp sunflower oil
30g unsalted butter or ghee (optional)
sweet paprika, to garnish

400g minced lamb
400g minced veal or beef
1 small onion (about 150g), finely chopped
2 large garlic cloves, crushed
50g toasted pine nuts, roughly chopped, plus extra whole ones to garnish
30g finely chopped flat-leaf parsley, plus extra to garnish
1 large medium-hot red chilli, deseeded and finely chopped
1½ tsp ground cinnamon
1½ tsp ground allspice
¾ tsp grated nutmeg
1½ tsp ground black pepper
1½ tsp salt

For these kofta, buy your meat freshly minced by your butcher, if you can. The lamb should be shoulder and the beef a good non-stewing cut. If you get the meat from a supermarket or another grocer, cook it through, just to be on the safe side. Finish the dish with butter only if you are serving it straight away and consuming it all at once. Otherwise, leave it out as it sets quickly, which isn’t very nice. Serve with pita and cucumber and tomato salad (see spiced chickpeas with fresh vegetable salad, minus the chickpeas, page 56).

Serves 4-6, makes 18 kofta

(p 195, Jerusalem)


The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |

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