Fire-Grilled Urfa-Spiced Lamb Kofta with Charred Scallion Relish over Velvet Pomegranate Tahini

Instructions

1. 1

   Make the Velvet Pomegranate Tahini. In a bowl, whisk together 0.5 cup raw tahini paste, 3 tbsp fresh lemon juice, 2 tbsp pomegranate molasses, 1 clove garlic, finely grated, and 0.5 tsp kosher salt. The mixture will seize and thicken—don't panic! Slowly whisk in 0.33 cup ice water tablespoon by tablespoon until the sauce transforms into a glossy, pale-purple velvet cream. Taste and adjust lemon or salt if needed.

   8 min

   Tip: Ice water is the secret to whipping tahini into an ultra-creamy, light texture without greasiness.

2. 2

   Prepare the Spiced Lamb Kofta mix. In a large bowl, combine 1 lb ground lamb, 0.25 cup finely diced yellow onion, 3 cloves garlic, minced, 0.25 cup finely chopped fresh mint, 0.25 cup finely chopped fresh flat-leaf parsley, 1 tbsp Urfa biber pepper flakes, 1 tsp ground cumin, 0.5 tsp ground allspice, 1 tsp kosher salt, and 0.5 tsp freshly cracked black pepper. Gently mix with your hands just until combined—do not overwork. Divide into 8 equal portions and shape each into a thick, elongated oval patty around flat metal skewers.

   10 min

   Tip: Handle ground lamb gently to keep the kofta tender. Chilling shaped koftas for 10 minutes helps them hold together over open flames.

3. 3

   Char the Scallions and Tomatoes over open flames. Preheat your grill to high heat (450°F to 500°F). Toss 1 bunch scallions and 1 cup cherry tomatoes with 1 tbsp extra virgin olive oil, 1 tsp sumac, and 0.5 tsp kosher salt. Place on a grill vegetable tray or directly on clean grates for 3 to 5 minutes, turning occasionally, until the scallions are charred and tender and the tomatoes blister and burst.

   6 min

   Tip: High heat gives that irresistible smoky char quickly while keeping the tomatoes juicy.

4. 4

   Chop Charred Relish. Transfer the scorched scallions and blistered tomatoes to a cutting board. Coarsely chop the scallions and lightly crush the tomatoes so they release their rich, charred juices into a rustic, coarse relish.

   4 min

   Tip: Scrape all the charred juices off the cutting board directly into your relish bowl!

5. 5

   Grill the Lamb Koftas. Lay the lamb kofta skewers over direct high flames on the grill. Cook for 3 to 4 minutes per side, turning once, until deeply charred on the outside and cooked to medium-well (internal temperature around 160°F). Remove from heat and let rest for 3 minutes.

   8 min

   Tip: Avoid moving the koftas too soon; let a deep crust form so they release naturally from the grill grate.

6. 6

   Assemble the Mezze Platter. Spread the velvet pomegranate tahini in a wide, swooping layer across a warm serving platter. Gently lay the grilled lamb koftas across the tahini. Spoon the warm charred scallion and tomato relish over top. Garnish lavishly with 2 tbsp toasted pine nuts, 0.25 cup fresh pomegranate seeds, and reserved 2 tbsp fresh mint leaves.

   5 min

   Tip: Serve warm with charred pita triangles or flatbread for scooping every single layer.