Eosinophilic Esophagitis Friendly Lamb Kofta Cucumber Salad Bowl
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Learn more →Ingredients
4 servings
For the kofta
- 1 ½ lb ground lamb
- ¼ cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the salad
- 2 medium english cucumbers, halved lengthwise and sliced
- 1 cup cherry tomatoes, halved
- ¼ red onion, very thinly sliced
- ½ cup fresh mint leaves, roughly torn
- ¼ cup fresh parsley, roughly chopped
For the dressing
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 clove garlic, minced
- 2 tbsp olive oil
- 2–4 tbsp water
- salt and pepper, to taste
Instructions
- 1
In a large mixing bowl, combine the ground lamb, parsley, garlic, cumin, coriander, smoked paprika, cinnamon, salt, and black pepper. Mix with your hands until the spices are evenly distributed throughout the meat, about 1 minute. Divide the mixture into 8 equal portions and shape each into a flattened oval patty about 3/4 inch thick. Set aside to rest for 15 minutes at room temperature.
- 2
While the kofta rest, whisk together the tahini, lemon juice, apple cider vinegar, minced garlic, and olive oil in a small bowl until smooth. Add water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon. Season with salt and pepper to taste.
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