Lamb Köfte with Lemon Tahini

Nutrition · per serving

Steps

1. 1

   For the lemon tahini, stir together the tahini, lemon juice, cold water, garlic and salt. The sauce will seem thick at first, then gradually become smooth and creamy. If needed, thin with 1 to 2 teaspoons of water.

   60 g tahinijuice of 1/2 lemon lemon juice60 ml cold water1 small garlic clove, finely grated garlic1 pinch salt
2. 2

   Combine the ground lamb, garlic, parsley, cilantro, cumin, cinnamon, chili flakes and salt thoroughly, but do not knead for too long, so the köfte remain tender.

   300 g ground lamb1 small garlic clove, finely grated garlic20 g, finely chopped flat-leaf parsley15 g, finely chopped fresh cilantro1 tsp ground cumin1/4 tsp ground cinnamon1/4 tsp chili flakes3/4 tsp salt
3. 3

   With lightly moistened hands, shape the mixture into 8 oblong köfte. Heat a large nonstick skillet with the olive oil over medium-high heat.

   1 tbsp olive oil
4. 4

   Pan-fry the köfte for 8 to 10 minutes, turning regularly. They are done when deeply browned on the outside and completely cooked through when cut open, ideally reaching an internal temperature of at least 70°C.

5. 5

   Divide the arugula between two plates and sprinkle with the sumac or lemon zest.

   60 g arugula1 tsp sumac or finely grated lemon zest
6. 6

   Let the köfte rest for 3 minutes, then arrange them on the arugula, drizzle with the lemon tahini and scatter the pomegranate seeds over the top. Serve immediately.

   60 g pomegranate seeds

Origin & History

Köfte are seasoned meatballs or meat rolls widely enjoyed throughout the Middle East and the eastern Mediterranean. This modern version combines traditional seasoning with lemon tahini, herbs and pomegranate, ingredients that frequently appear together in Levantine cuisine.