From the Kitchen of Maureen Abood Kofta is a super-flavorful meat and spice blend that is traditionally made by coating a skewer with the meat mixture. For ease, I like to make the kofta into burgers and eat them American-style. The size of the burgers can be standard burgers or smaller sliders; whatever the size, be sure to flatten them out as much as possible when shaping, so that they don’t get too thick and puck-ish when they cook. The raw meat mixture becomes quite soft with all of the seasonings and onion, so it’s helpful to chill it for a half hour or up to a day before grilling or broiling. Dress the burgers with Toum; a quickie alternative is purchased mayonnaise with some minced garlic stirred in. A topping of crumbled feta cheese is also delicious. To serve the kofta without buns, serve the patties over Lebanese Vermicelli Rice. Makes 6 large burgers or 12 sliders Ingredients 2 pounds / 900 g ground lamb 1/2 small yellow onion, grated 3 sprigs fresh flat-leaf parsley leaves, chopped 10 fresh mint leaves, chopped 2 teaspoons kosher salt Several grinds of black pepper 1 teaspoon sumac 1/2 teaspoon ground cinnamon 2 tablespoons extra-virgin olive oil 6 hamburger buns, 12 slider buns, or pita bread, for serving 1/4 cup chopped pecans Directions In a medium bowl, gently combine the lamb with the onion, parsley, mint, salt, pepper, sumac and cinnamon. Shape the mixture into 6 large or 12 small flat patties. Dip your hands in cold water if they become sticky. Place the patties onto a waxed paper-lined plate or sheet pan, and cover them with another sheet of waxed paper and chill them for 30 minutes or up to one day. To grill the burgers, heat the grill to medium-high heat. Brush the patties with olive oil. Grill about 4 minutes per side, or until cooked through. To broil the burgers, place them a few inches under the broiler on high, turning once until cooked through, about 15 minutes total. Serve the burgers on buns with condiments, or with pita bread.