Name: Kofta b’siniyah
Yield: Serves 6 makes 18 kofta
Cuisine: Israel
Ingredients: 30 g finely chopped flat-leaf parsley, plus extra to garnish; 1 large medium-hot red chilli, deseeded and finely chopped; 3 tbsp lemon juice; 1½ tsp salt; ¾ tsp grated nutmeg; 2 tbsp sunflower oil; 1½ tsp ground black pepper; 1 small onion (about 150 g), finely chopped; 30 g unsalted butter or ghee (optional); salt; 150 g light tahini paste; 50 g toasted pine nuts, roughly chopped, plus extra whole ones to garnish; sweet paprika, to garnish; 120 ml water; 400 g minced lamb; 1 medium garlic clove, crushed; 1½ tsp ground allspice; 1½ tsp ground cinnamon; 2 large garlic cloves, crushed; 400 g minced veal or beef

Preparation info

Serves
6
makes 18 kofta

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

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 SPI