Lunch · Middle Eastern · 20 min
Middle Eastern Ground Lamb Kofta Bowls with Herbed Tahini and Quick-Pickled Cucumbers
- Calories
- 391
- Protein
- 18g
- Carbs
- 38g
- Fat
- 21g
Ingredients
- 69.4 g ground lamb
- 115.6 g red onion
- 7.7 g Aleppo pepper
- 0.25 tsp salt
- 577.9 g cucumber
- 1 tbsp red wine vinegar
- 3.9 g tahini
- 1 tsp lemon juice
- 1 tbsp fresh parsley
Method
- 01In a bowl, combine ground lamb with half of the minced red onion, salt, and half of the Aleppo pepper. Knead briefly until tacky and form into 3 oblong kofta patties.
- 02Heat a skillet over medium-high heat. Sear lamb kofta for 3 to 4 minutes per side until deeply browned and an internal temperature reaches at least 160°F (71°C). Remove from heat and rest for 3 minutes.
- 03Toss sliced cucumber with the remaining minced red onion and red wine vinegar in a bowl to quick-pickle.
- 04Whisk tahini, fresh lemon juice, chopped fresh parsley, and 1 teaspoon of warm water together until smooth and creamy.
- 05Arrange the warm kofta and pickled cucumbers in a bowl, drizzle with tahini sauce, and sprinkle with remaining Aleppo pepper.
Cook it with the whole plan around it
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