This recipe is from Otolenghi's newest book, Jerusalem. Just like two of other books he wrote, this one is becoming my good companion in the kitchen. There is no day that I will pass without looking in to pages, and wonder what recipe I will try next. If I get lucky to photograph the recipe I make, then surely, sooner or later, I'll pass the recipe to all of you. 

If you have been cooking with different kind spices before, then you know 
how good this kofta would be. If you never tried any spices in your cooking (like my sister), why not start to try now? 

*Note on the recipe: the original recipe uses combination of ground lamb and ground veal or beef

Kofta B'siniyah
Recipe adapted from Yotam Ottolenghi's book, Jerusalem
serve 6

For Kofta:

800 g ground bison*

1 small size sweet onion,  grated

4 cloves of garlic, minced

50 g toasted pine nuts, coarsely chopped

30 g finely chopped parsley

1 large hot red chili pepper

2 tsp ground cinnamon

2 tsp ground allspice

1 tsp ground nutmeg

1 tsp ground black pepper

1 tsp salt, or according to your taste

For tahini sauce:

150 g tahini paste

freshly squeezed lemon juice (from 1 medium size lemon)

120 ml (1/2 cup) water

1 clove garlic, minced

2 tbs olive oil

2 tbs unsalted butter, melted

1/4 cup toasted pine nuts

1 tbs chopped parsley

1/2 tsp sweet paprika

Put all ingredients for kofat in a bowl and mix well. Cover the bowl with plastic wrap, refrigerate for ah hour, or up to 1 day.

Preheat oven to 425℉.

Take about 60 grams of ground meat mixture and shape it into torpedo. Place the torpedo in a plate, repeat.

Heat sunflower, or canola oil in a large skillet over medium high heat. Sear the kofta in a few batches until brown on all sides. Take koftas out from the skillet and arrange on a baking sheet. Bake in the oven for 2 to 4 minutes.

Meanwhile, whisk together tahini paste, lemon juice, water, garlic, and 1/4 tsp salt. The sauce will be a little bit runnier then honey, add a tablespoon or two water if necessary to get the right consistency.

Pour the sauce onto serving plate, arrange koftas on top. Add pine nuts, and parsley. Sprinkle in sweet paprika, and drizzle the melted butter over the koftas. Serve with warm manoushi, pita, or any middle eastern flat bread bread, and Israeli salad. Or, you can also serve it with rice pilaf, and imam bayildi.