Mr PMA's Beef Kofte With Creamy Tahini
1 large white onion, roughly chopped
2 garlic cloves, peeled
2 large handfuls of curly parsley, plus extra if needed
500g (11b 2oz) beef mince or use a half-half mixture of lamb and beef mince)
3 teaspoons ground cumin
1 teaspoon smoked paprika
2 teaspoons paprika
1 teaspoon ground black pepper
large pincce of salt
drizzle of olive oil
For the tahini sauce:
3 tablespoons tahini
4 tablespoons lemon juice
2 teaspoons cider vinegar
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
2-3 tablespoons of water
Salt and pepper to taste
First, make the tahini sauce. Put all the ingredients, excluding the seasoning and measured water, into a bowl and mix with a spoon until a thick sauce develops. Slowly mix in the water until you reach a consistency you like. Season with salt and peper and set aside.
To make the koftes, put the onion, garlic and parsley into a food processor and pulse until everything is finely chopped and the juices of the oonions are oozing out. The mixture should look nice and green. Add more parsely if it doesn't. Transfer the mixture to a large bowl and add the remaining kofte ingredients, excluding the oil. Massage together for a few minutes until well mixed. Cover with clingfilm and refrigerate for at least an hour or overnight if possible.
Heat the oil in a frying or griddle pan over medium heat. While the pan is heating, divide the kofte mixture into 16 portions and roll each one into a small sausage roughly 8cm long. Place them on a plate and square off the sides so you can turn them easily in the pan and cook all sides evenly.
Cook the koftes for about 6 minutes evenly on each side. Then increase the heat to high and cook for about 2 minutes, turining occasionally, until lightly charred, to get the barbecue effect. Remove from the pan and leave to rest for 5 minutes before serving.