Known as kafta b tahini, this dish is particularly popular in Palestine. While not traditional, I’ve added to the tahini an Egyptian mix of spices, herbs and seeds, known as dukkah, which also traditionally includes nuts.
1 large onion, quartered
2handfuls of mixed herb leaves (mint, dill, coriander/cilantro and parsl
Put the onion in a food processor and pulse to form a rough paste. Squeeze out as much of the liquid as possible. Return the mixture to the food processor, add the herbs, chillies and garlic and pulse again for 1–2 minutes until the mixture forms a fine paste.
Put the lamb in a large mixing bowl. Add the allspice, season to taste with salt and knead the herb an