Fire-Roasted Baby Squash & Spiced Lamb Kofta Bites over Velvet Garlic-Tahini with Pomegranate Shatta
When the July heat settles over Tel Aviv, my kitchen practically begs for meals that balance smoke, spice, and absolute freshness. This dish takes me right back to the bustling stalls of the Carmel Market, where the scent of cumin-laced lamb mingles with the sweet char of open-flame cooking. I wanted to capture that sensory overload on a single, stunning plate. We are roasting baby pattypan squash until they are meltingly tender, pairing them with juicy kofta bites, and anchoring everything with a plush, velvet-smooth garlic-tahini that I firmly believe belongs on everything. The real magic, though, is the pomegranate shatta—a fiery, crunch-laden condiment that cuts right through the richness with a burst of ruby-red heat. My biggest tip? Don't skimp on the herbs. Pile them high. If you can't find baby squash, thick-cut zucchini wedges work beautifully. Trust me, this mezze plate is pure Mediterranean summer magic.
Featured Recipe
Fire-Roasted Baby Squash & Spiced Lamb Kofta Bites over Velvet Garlic-Tahini with Pomegranate Shatta
Succulent mini lamb koftas scented with warm cumin and fresh herbs are layered against smoky fire-roasted baby pattypan squash and blistered tomatoes. Resting on a plush layer of whipped garlic-tahini and crowned with a fiery, crunch-laden pomegranate shatta, this mezze plate is pure Tel Aviv summer magic.
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Timeline
Ingredients
- 1 lb Ground lamb(80/20 fat ratio preferred for juiciness)
- 0.5 cup Yellow onion(grated and squeezed of excess moisture)
- 4 Garlic cloves(divided; minced or grated fine)
- 0.75 cup Fresh flat-leaf parsley(divided and finely chopped)
- 0.5 cup Fresh mint(divided and finely chopped)
- 1.5 tsp Ground cumin(divided)
- 1 tsp Ground coriander
- 1 tsp Aleppo pepper(or sub silk chili flakes)
- 2 tsp Kosher salt(divided)
- 0.5 tsp Black pepper(divided)
- 1 lb Baby pattypan squash(halved; baby zucchini or sunburst squash work equally well)
- 1 cup Cherry tomatoes(left whole)
- 3 tbsp Extra virgin olive oil(divided)
- 0.5 cup Raw sesame tahini(well-stirred)
- 0.33 cup Ice water(chilled for emulsification)
- 3 tbsp Fresh lemon juice(divided)
- 1 Fresno chili(finely diced for the shatta)
- 1 tbsp Pomegranate molasses(adds a sweet-tart finish)
- 0.33 cup Pomegranate seeds(for burst and texture)
- 2 tbsp Toasted pine nuts(golden brown)
- 2 Garlic cloves(minced for step 1, grated for step 3)
- 0.25 cup Fresh flat-leaf parsley(for step 6)
- 0.25 cup Fresh mint(for step 6)
- 1 tbsp Extra virgin olive oil(for step 4)
- 0.5 tsp Kosher salt(for step 4)
- 0.25 tsp Black pepper(for step 4)
- 1 tbsp Fresh lemon juice(for step 6)
- 1 tbsp Pomegranate molasses(for step 6)
- 0.33 cup Pomegranate seeds(for step 6)
- 2 tbsp Toasted pine nuts(for step 6)
Instructions
- 1
In a mixing bowl, combine 1 lb Ground lamb, 0.5 cup Yellow onion, 2 Garlic cloves (minced), 0.5 cup Fresh flat-leaf parsley, 0.25 cup Fresh mint, 1 tsp Ground cumin, 1 tsp Ground coriander, 1 tsp Aleppo pepper, 1 tsp Kosher salt, and 0.25 tsp Black pepper. Knead gently with your hands for 1-2 minutes until sticky and homogenous.
8 min
Tip: Don't overwork the meat or the koftas will become dense. Kneading just enough binds the fat and protein naturally.
- 2
Shape the lamb mixture into 12 oval mini-kofta patties. Next, in a bowl toss 1 lb Baby pattypan squash and 1 cup Cherry tomatoes with 1 tbsp Extra virgin olive oil, 0.5 tsp Ground cumin, 0.5 tsp Kosher salt, and 0.25 tsp Black pepper.
7 min
Tip: Making the koftas small ensures they cook quickly with maximum surface char and juiciness.
- 3
In a bowl, combine 0.5 cup Raw sesame tahini, 2 Garlic cloves (grated), 2 tbsp Fresh lemon juice, and 0.5 tsp Kosher salt. Whisk together—it will seize up at first—then slowly drizzle in 0.33 cup Ice water while whisking constantly until light, silky, and pourable.
5 min
Tip: Ice water is the secret to getting tahini ultra-pale and velvety.
- 4
Heat a heavy cast-iron skillet or outdoor grill grate over high flame. Heat 1 tbsp Extra virgin olive oil and fire-roast the seasoned pattypan squash and cherry tomatoes, turning occasionally, until blistered, scorched in spots, and tender.
8 min
Tip: Let the squash sit undisturbed for the first 3 minutes to get a dark, caramelized sear.
- 5
Push vegetables to the edges or remove to a warm plate. Add remaining 1 tbsp Extra virgin olive oil to the sizzling hot skillet and cook the lamb kofta patties for 3-4 minutes per side until beautifully charred on the outside and juicy medium within.
8 min
Tip: High heat gives you that unmistakable grill-smoke crust while keeping the interior succulent.
- 6
In a small glass bowl, stir together 1 Fresno chili, 0.25 cup Fresh flat-leaf parsley, 0.25 cup Fresh mint, 1 tbsp Fresh lemon juice, 1 tbsp Pomegranate molasses, 0.33 cup Pomegranate seeds, and 2 tbsp Toasted pine nuts to make the shatta.
5 min
Tip: This fiery, tart salsa balances the richness of the ground lamb and creamy tahini.
- 7
Spoon the whipped garlic-tahini generously across the center of a shallow ceramic platter. Nestle the hot lamb kofta bites and charred baby squash over top, scatter the blistered tomatoes around them, and spoon the vibrant pomegranate shatta over everything.
3 min
Tip: Serve immediately with warm flatbread or za'atar pita chips for scooping.
Chef's Notes
If you don't have baby pattypan squash, summer squash or sliced zucchini cut into thick rounds works brilliantly. Fire roasting brings out incredible sweetness in squash that plays off the earthy lamb and bright pomegranate.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.