For Lamb patties
- 900 g (1 lb) lamb mince (ground lamb)
- ½ cup matzah meal
- 1 tablespoon honey
- 1 teaspoon grated lemon rind
- 1 teaspoon finely chopped dried rosemary
- Salt and pepper to taste
For Salad
- 1 cup (195G) couscous
- 2 cup (480ML) chicken stock
- ¼ small head of red cabbage, thinly sliced
- ¼ English hothouse cucumber, halved lengthwise, thinly sliced
- 2 radishes, thinly sliced
- 2 tablespoons each fresh mint and coriander, roughly chopped
For Dressing
- 1 cup tahini sesame seed paste – I prefer the paste made from light-colored seeds
- 3/4 cup lukewarm water, or more for consistency
- 3 cloves garlic
- 1/4 cup fresh lemon juice, or more to taste
- 1/4 teaspoon salt, or more to taste
For the Patties
Combine the minced lamb, matzah meal, honey, rind, rosemary, salt, and pepper in a bowl and mix well.
Shape the mixture into ⅓-cup flat patties. Heat a non-stick frying pan over medium heat. Add the patties and cook for 4–5 minutes each side or until cooked through. Place the cooked patties aside while you finish up the dressing and salad.
For the Dressing
In the bowl of a food processor or with a handheld blender; Grind tahini paste, lukewarm water, garlic, lemon juice and salt together until the sauce is creamy and ivory-colored. If the mixture is too thick, slowly add more water until it reaches the preferred consistency. You may need quite a bit of water depending on the thickness of your tahini paste. Set aside while you make the Salad (can be made up to 3 days before using, store in the fridge in an airtight container).
For the salad
Place the couscous in a medium bowl and pour over the hot stock. Cover with plastic wrap and stand until the stock has been absorbed. About 5 minutes, use a fork to separate and fluff up the couscous, by scraping the fork through the couscous.
In a large bowl toss together the cabbage, cucumber, radishes, fresh herbs, and couscous. Place everything in a large serving dish or bowl. Top with lamb patties and drizzle about half the dressing over the salad and patties, and leave the rest of the dressing in a bowl on the side ready for dipping with pita bread.
