STEP-BY-STEP

• 1. Peel and quarter the onion, and cut stems off parsley. Load into a food processor with the garlic, cumin, salt, pepper, and pulse until finely ground.
• 2. Divide ground beef into four chunks and add to food processor mixture. Pulse until fully mixed (beef mixture will keep, covered in the fridge, for one week).
• 3. With your hands form long rectangular patties about 2“ wide and 4” long. (If grilling, insert two long skewers length-wise into each patty to facilitate flipping.)
• 4. Heat a cast iron skillet with no oil for 1 minute on medium-high heat. Place kofta side by side, but don’t overcrowd. Cook for 2 minutes each side until a delicious char forms. Then set aside.
  
• 5.  Tahini Sauce: In a metal bowl whisk tahini until softened. Slowly add warm water, followed by lemon juice. Salt to taste. (Sauce will keep in the fridge for one week.)
• 6. Drizzled tahini sauce over kofta and serve with parsley leaves and lemon slices
  
• 7. Uncover and simmer on low heat for an additional 60-90 mins, breaking the meat into fine small pieces with a spoon – slightly mashing it into the pan as it softens with cooking
  
• 8. Remove and let rest 1 hour before serving