Grilled Kofta

Finely grate the onion and mince the garlic, parsley and mint. If the onion is very juicy, squeeze it out lightly so the mixture doesn't turn watery.

In a bowl, combine the ground beef, onion, garlic, parsley, mint, sumac, cinnamon, dried mint, salt and black pepper. Mix by hand just until combined, without overworking the meat.

Cover the bowl and chill the mixture in the refrigerator for 60 minutes: this lets the spices develop and helps the kofta hold its shape.

Brush the grill grate with vegetable oil and preheat the grill to medium heat, about 200–220°C.

With damp hands, shape the mixture into 8 elongated logs about 2 cm thick. Place them on the grate crosswise to the bars so they don't fall through.

Grill the kofta for about 4 minutes on the first side, then flip and cook for another 4–5 minutes until nicely browned and the internal temperature reaches about 70–71°C. Don't overcook the meat.

Transfer the cooked kofta to a plate, drizzle lightly with olive oil, sprinkle with fresh mint and serve hot with pita, hummus or tahini sauce.