Tahini Lamb Kofta with Garlic-Herb Yogurt

In a large bowl, combine ground-beef, grated garlic, chopped parsley, cumin, salt, and tahini. Mix with your hands until everything is evenly incorporated and the mixture holds together well.

Divide the mixture into 8 equal portions. Roll each portion into a cylinder or oval shape around a skewer or freeform on a plate.

Heat olive-oil in a large skillet over medium-high heat until it shimmers. Sear the kofta in batches, turning every 2-3 minutes, until deeply browned on all sides and cooked through, about 10-12 minutes total. Set aside and keep warm.

In a mortar and pestle, pound the garlic clove with a pinch of salt into a smooth, fragrant paste.

In a bowl, whisk yogurt until silky and smooth. Fold in the garlic paste, chopped parsley, chopped mint, juice of half a lemon, and salt.

Taste and adjust — it should be bright, herby, and garlicky. If it needs more punch, add another squeeze of lemon.

Spoon the garlic-herb yogurt generously onto a large serving platter, swirling it to create a saucy bed.

Nestle the warm kofta directly into the yogurt, letting them soak up that herby garlicky richness.

Finish with a slow drizzle of olive-oil over everything. Surround with torn white-bread for dragging through the yogurt and collecting every last bit of sauce.