Namura Kafta Recipe

In a large mixing bowl, combine 500 g ground lamb, 1 large egg, 1 medium onion (finely chopped), 2 cloves garlic (minced), 0.5 cups Fresh parsley, chopped, 0.25 cups Fresh mint, chopped, 1 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp paprika, 0.25 tsp ground cinnamon, 0.25 tsp allspice, 1 tsp salt, 0.5 tsp black pepper, 1 tbsp olive oil, and 0.5 cups breadcrumbs. Mix gently with hands until just combined; do not overwork.

Allow the mixture to rest for 15 minutes to meld flavors.

If using wooden skewers, soak them in water for 20 minutes to prevent burning.

Divide the mixture and shape into 8–10 kafta skewers or oval patties.

Preheat a grill or heavy skillet over medium-high heat. Brush the kebabs lightly with olive oil and cook 4–5 minutes per side, until browned and cooked through to 165°F (74°C) internal temperature for lamb.

In a small bowl, whisk together 1 cup plain yogurt, 1 tablespoon tahini, 1 tablespoon lemon juice, 1 clove garlic (minced), and 0.25 teaspoon salt until smooth. If the sauce is too thick, whisk in a little water to reach desired consistency.

Warm pita bread in a dry skillet or on the grill until pliable.

Serve kafta with warm pita, drizzle with yogurt-tahini sauce, and garnish with 0.25 cup chopped fresh parsley and lemon wedges on the side.