Fire-Roasted Baby Squash & Spiced Lamb Kofta Bites over Velvet Garlic-Tahini with Pomegranate Shatta

Instructions

1. 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. 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. 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. 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. 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. 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. 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.