Middle Eastern Ground Lamb Kofta Bowls with Herbed Tahini and Quick-Pickled Cucumbers

In a mixing bowl, combine the ground lamb with half of the minced red onion, a generous pinch of salt, and the Aleppo pepper. Knead briefly until the mixture becomes slightly tacky. Shape into three equal-sized oblong kofta patties.

Heat a heavy-bottomed cast-iron skillet over medium-high heat. Once hot, sear the lamb kofta for 3-4 minutes per side until deeply browned and crusty, with the fat rendering out to sizzle in the pan. Remove from heat and let rest for 3 minutes.

While the lamb rests, toss the thinly sliced cucumber with the remaining red onion and a dash of red wine vinegar to create a quick pickle. In a small bowl, whisk the tahini with a teaspoon of warm water and a squeeze of fresh lemon juice until it turns creamy and smooth.

To plate, nestle the warm kofta into a shallow bowl. Arrange the crisp, tangy cucumbers alongside. Drizzle everything generously with the nutty tahini sauce and garnish with a dusting of extra Aleppo pepper for a bright, smoky finish.