Cumin-cinnamon beef kofta with lemon-tahini drizzle

• 500 g ground beef80/20 or 85/15 lean
• 1 yellow onionfinely grated
• 2 garlic clovesminced
• 15 g fresh flat-leaf parsleyfinely chopped, plus extra leaves for garnish
• 1 ½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbs avocado oil
• 60 ml tahiniwell stirred
• 1 lemonjuiced, about 30ml
• 30 ml cold water
• ½ tsp sumac

1. 1

   In a large mixing bowl, combine the ground beef, grated onion (squeeze out excess liquid first — this keeps the kofta from getting soggy), minced garlic, chopped parsley, cumin, coriander, cinnamon, salt, and black pepper. Mix with your hands just until everything is evenly distributed — don't overwork it or the patties will turn dense.

   Tip: Grating the onion instead of dicing it distributes flavor evenly and melts into the meat as it cooks, keeping each kofta incredibly juicy.

2. 2

   Divide the mixture into 12 equal portions (about 40g each). Roll each into an oval shape, then gently flatten to about 2cm thick. Set them on the cutting board.

   Tip: Wet your hands slightly to keep the meat from sticking. Don't stress about perfect shapes — rustic is the vibe.

3. 3

   While you shape the kofta, make the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, and cold water until smooth and pourable. It'll look like it seizes up at first — just keep whisking, it comes together. Season with a pinch of salt.

   Tip: If your sauce is too thick, add water a teaspoon at a time. You want it to drizzle easily off a spoon.

4. 4

   Heat the avocado oil in a 30cm skillet over medium-high heat until it shimmers. Place the kofta in the pan in a single layer, leaving a little space between each one. Cook without moving them for 3-4 minutes until the bottoms develop a deep golden-brown crust.

   Tip: Don't crowd the pan — work in two batches if needed. Crowding creates steam instead of sear.

5. 5

   Flip each kofta and cook the other side for another 3-4 minutes until golden and crispy. The internal temperature should reach 71°C (160°F), and the patties should feel firm with a little spring when pressed.

   Tip: If your first batch is done, transfer to a plate and tent loosely with foil while you cook the second batch.

6. 6

   Arrange the kofta on a platter. Drizzle generously with the lemon-tahini sauce, scatter the remaining parsley leaves over the top, and finish with a dusting of sumac for color and a little fruity tang.

   Tip: Leftovers keep well in the fridge for up to 3 days. Reheat kofta in a hot skillet for 2 minutes per side to re-crisp. Store sauce separately.

• skillet (30cm (12-inch))
• mixing bowl (large)
• small bowl
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.