A mini-chopper or food processor makes easy work of finely chopping the aromatics.
In the summer, the mixture can also be moulded around flat skewers for grilling on a barbeque. For most of the year, I cook them on my heavy-duty grill pan in the kitchen and that gives the kofte a lovely smoky flavour.
Use a mini-chopper or food processor with the steel blade and process the onions, herbs, red pepper, and toasted nuts.
Mix in the meat,, spices and salt until thoroughly combined. At this stage, if you have time, cook off a teaspoon in the microwave to taste the seasoning and adjust as necessary. Then shape into fingers or flat round patties. Cover and chill for at least an hour, or up to 8 hours.
Heat a ridged griddle or frying (or a well-seasoned and oiled barbeque). Cook the kofte on each side until a deep golden brown. Don’t flip the kofte until the meat is no longer sticking to the griddle. Eat immediately with accompaniments. See above.
Easy Tahini Sauce:
Stir 2 tablespoons of tahini paste with a tablespoon of lemon juice and 1 small clove of grated garlic. The mixture will become thick and clumpy. Add a few tablespoons of water gradually to bring it to a thick pouring consistency. Add salt to taste.