Directions

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