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Baked Lamb Patties in Tahini Sauce

September 7, 2011

1 lb ground lamb

1 onion, chopped

2 cloves garlic, pressed

heaping ½ Tbsp baharat spice mix OR

just under ½ tsp each cardamom, pepper, cinnamon, dry ginger AND

just under ¼ tsp each allspice and nutmeg

1 Tbsp olive oil

¼ cup fresh parsley or cilantro, chopped

Sauce:

¼ cup tahini

½ cup water

1 Tbsp freshly squeezed lemon juice

salt and pepper to taste

¼ tsp ground cumin

2 Tbsp pine nuts or walnuts

Fresh chopped mint, to serve

Mix the meat, onions, garlic, spices, parsley, and olive oil. Knead thoroughly and refrigerate for 30 minutes.  Form the meat into large flat patties and arrange in an ovenproof pan. Bake at 425 degrees F for 10 minutes.

Prepare the sauce. Whisk the tahini with ½ cup of water until smooth. Add the lemon juice and season to taste. Pour the sauce over the partially cooked patties. Sprinkle with the pine nuts and continue to bake 10-15 minutes until the tahini sauce forms a crust over the patties.  Garnish with mint and serve hot.

Adapted from The New Book of Israeli Food by Janna Gur.

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