This meatball recipe riffs on the Palestinian lamb siniyah, a dish of lamb baked with tahini. We’ve turned the lamb into meatballs and added crushed pine nuts to the tahini sauce for some more texture. To make this a full meal, try piling it all into flatbreads with sumac onions or serve a burghul salad on the side.
"Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle of the table with some yoghurt and away you go.”