Spicy Brisket Kefta* Recipe

Prepare aromatics and mix

Grate half of the onion very finely and squeeze out excess moisture with a clean towel or paper towel. In a large bowl combine the ground brisket, grated onion, minced garlic, chopped parsley and cilantro, cumin, coriander, smoked paprika, aleppo pepper, black pepper, kosher salt, and baking soda (if using). Mix gently with your hands or a spoon until just combined; do not overwork or the kefta will become dense.

Form kefta

Divide the mixture into 12 equal portions (about 2 ounces / 55 g each). Shape each portion into an oblong or round meatball about 1.5 inches wide, pressing firmly so they hold together. Place on a plate and chill in the refrigerator for 15–20 minutes to help them set.

Cook the kefta

Heat a cast-iron skillet or grill pan over medium-high heat and brush lightly with olive oil. When hot, add kefta in a single layer without crowding (work in batches). Cook 3–4 minutes per side, pressing gently to get good contact, until well browned and slightly charred on the edges and internal temperature reaches 160°F (71°C). Transfer cooked kefta to a plate and tent with foil.

While kefta chill or cook, toss the sliced half onion with 1 tablespoon olive oil and 1/4 tsp kosher salt. In the same skillet used for kefta (add more oil if needed) sear the onion rings over medium-high heat, turning once, until edges are deeply browned and slightly charred, about 2–3 minutes per side. Remove from pan and toss with lemon juice. Set aside.

In a small saucepan combine tamarind paste, ketchup, brown sugar, soy sauce, apple cider vinegar, harissa, water, cumin and salt. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar and tamarind. Reduce heat and simmer 4–6 minutes until slightly thickened. Taste and adjust sweetness, acidity, or heat. If too thick, add 1 teaspoon water at a time. Remove from heat and keep warm.

Optional glaze: In the last 1 minute of kefta cooking, brush a little tamarind BBQ on the kefta and let it char to form a sticky glazed surface, turning to coat evenly.

Grate the cucumber, then squeeze out excess water using a towel or paper towel until mostly dry (this keeps tzatziki from being watery). In a bowl combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and black pepper. Mix until smooth. Taste and adjust salt or lemon. Chill until ready to assemble.

Warm lettuce leaves briefly by covering with a damp towel (room temperature) or place on a warmed platter so they are pliable.

Place one lettuce leaf on your work surface. Add a spoonful (about 1 tablespoon) of tzatziki to the base of the leaf, then place one kefta on top. Spoon 1 teaspoon of tamarind BBQ over the kefta, top with a charred onion ring, and finish with chopped parsley. Repeat to make 12 cups (one kefta per leaf). Alternatively, serve communal-style with bowls of tzatziki, tamarind BBQ and charred onions for guests to assemble.

Serve immediately with lemon wedges on the side for squeezing and extra tamarind BBQ for dipping.