Qofte

Combine the ground lamb and beef in a large mixing bowl. Add the finely grated onion, squeezing out excess moisture first to prevent the mixture from becoming too wet. The onion must be grated, not diced, to ensure it integrates seamlessly into the meat.

Add the minced garlic, chopped parsley, mint, cumin, paprika, red pepper flakes, beaten egg, and breadcrumbs. Season generously with salt and black pepper. Mix thoroughly with your hands for 3-4 minutes until the mixture is uniform and slightly tacky.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting period allows the flavors to meld and makes the mixture easier to shape, resulting in meatballs that hold together better on the grill.

Divide the mixture into 16 equal portions. With lightly oiled hands, shape each portion into an elongated oval patty about 8cm long and 2cm thick. Press firmly three times with your palm to compact the meat and ensure even cooking.

Preheat a charcoal grill or grill pan to high heat. Brush the grates lightly with olive oil to prevent sticking. The grill should be hot enough that you can hold your hand 15cm above the surface for only 2 seconds.

Place the qofte on the grill and cook without moving for 4-5 minutes until a dark, crusty char develops on the underside. Flip carefully with a spatula and cook for another 4-5 minutes until cooked through but still juicy in the center.

Transfer the grilled qofte to a warm serving platter and let rest for 2 minutes. Serve immediately with sliced raw onions, fresh tomatoes, and warm flatbread. A squeeze of lemon juice over the top brightens all the flavors.