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Herbed kofte with tahini sauce

Time 45 minutes
Yields Makes 42 meatballs
Herbed kofte with tahini sauce

Tahini sauce

1

Combine tahini, chicken broth, lemon juice, cumin and paprika, stirring well.

Meatballs

1

Dip the bread in cold water and squeeze dry against the bottom of a fine sieve. In a large bowl, mix bread with beef, lamb, onion, salt, cumin, allspice, red pepper and black pepper. Mix thoroughly, but avoid overhandling. Refrigerate for 1 hour.

2

Mix in parsley, mint and walnuts with your hands and shape mixture into balls.

3

Heat 1 tablespoon oil over medium heat in a large skillet. Add half the meatballs and saute until browned and cooked through, about 7 minutes. Regulate heat so meatballs don’t burn, and shake pan vigorously to turn them. Transfer to paper towels. Wipe skillet and repeat with remaining oil and meatballs.

4

Top with onions. Garnish and serve hot or warm, with tahini sauce.

Sumac is available at Middle Eastern markets.

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