Ingredients:
For the kafta:
- 1kg lamb mince
- 1 large onion
- 1 cup parsley
- 1 small deseeded red capsicum
- 1 teaspoon Lebanese 7 spice
- 1 teaspoon black pepper
- 1 tablespoon salt
Zaatar Eggplant:
- 1 large eggplant
- 1 tablespoon zaatar
- 1 teaspoon pomegranate molasses
- 1/4 cup olive oil
Tahini sauce:
- 1/2 cup tahini
- 1/4 cup lemon juice
- Water as needed
- 1/2 teaspoon paprika
- Salt to taste
Method:
For the zaatar eggplant:
- Slice eggplants into 1/2cm thick rounds, salt them & drain on paper towels for approx 15 minutes. Pat try & whisk the sauce ingredients together, brush on each side & cook on a grill pan. Set aside.
For the tahini sauce:
- Whisk the tahini with the lemon juice, 1/4 cup of water to start & salt. Add water gradually until you get the right consistency, it will look clumpy at first but that's normal keep whisking until it resembles cream consistency. Add paprika & mix through. Taste & adjust flavours if necessary.
For the Kafta:
- Chop the onion, parsley & capsicum finely by hand (preferable) or if using a food processor, pulse until finely chopped (not puree).
- Combine this vegetable mixture with the meat, salt, pepper & 7 spice. Knead well. Rest in the fridge for an hour before placing making into patties.
- Grill the meat patties for approx. 5 minutes on each side.
Assemble burger with lettuce, tomato, sumac onions, zaatar eggplant, kafta patty & tahini sauce.
