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.
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).
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.)
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.
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.)
Drizzled tahini sauce over kofta and serve with parsley leaves and lemon slices
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
