Lamb Kofta Bowl with Whipped Tahini and Aleppo Pepper-Spiced Tomato Salad

In a bowl, mix the ground lamb with half the za'atar, grated garlic, and a pinch of salt. Form into two oblong kofta kebabs.

Heat a heavy-bottomed cast iron skillet over medium-high heat. Sear the lamb kofta for 3-4 minutes per side until deeply browned, crusty, and cooked through.

While the lamb rests, whisk the tahini with a splash of cold water and a squeeze of fresh lemon juice until it becomes pale and creamy.

Dice the tomatoes and cucumber into a small-bite salad; toss with thin slices of red onion and the remaining za'atar.

Spread the whipped tahini onto the base of a shallow bowl. Arrange the warm lamb kofta on top and pile the fresh, crisp tomato-cucumber salad alongside.

Dust the final plate with a generous pinch of Aleppo pepper for a smoky, gentle heat and serve immediately.