Shabbat Menu: Kofta and Chocolate Brownie Cake


Lamb Kofta with Tahini Sauce


For Kofta:

2 lbs ground lamb

1 small size sweet onion, grated

4 cloves of garlic, minced

½ cup toasted pine nuts, coarsely chopped

1 cup finely chopped parsley

2 tsp cumin

1 tsp sumac

1 tsp chili powder

1 tsp ground black pepper

2 tsp salt

For tahini sauce/dressing:

1 cup tahini paste

1-2 lemons, juiced

1/2 cup water

2 garlic cloves, minced

2 tbsp olive oil

1 tbsp chopped parsley


1. In a bowl, mix all ingredients for the kebabs. Cover the bowl with plastic wrap, refrigerate for 1 hour, or over night.

2. If you are grilling the koftas, take the ground meat mixture and form long thick cigars around a skewer.

3. Before placing the kebabs on the grill make sure the heat is on high and very hot. Turn the kebabs over the hot flames every 2 mins. When all sides are browned remove from heat and set aside.

4. Meanwhile, whisk together tahini paste, lemon juice, water, olive oil, garlic, and some salt to taste.

5. Pour the sauce onto serving plate, arrange koftas on top, garnish with parsley, serve!


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