This is a wonderful warm weather light lunch or part of a mezze spread. I like to use a mix of beef and lamb, but you can stick to one or the other. It’s also great with minced chicken. I love nutty-tasting tahini but you can swap in hummus if you prefer. And shop-bought works fine. 

 

Method:

• Heat the olive oil in a large non-stick frying pan. Add the onions, sugar, spices, ¼ tsp salt, and a couple of tablespoons of water. Stir well, then cook gently on a low heat, covered, for about 15 minutes, stirring occasionally, until the onions are soft and caramelised.
• Remove half of the onion mixture and set aside. Add the beef and lamb mince to the remaining onions in the pan. Stir and cook over medium-low heat for 15–20 minutes, until the meat is cooked through.
• Meanwhile, prepare the tahini dip. Place the tahini, lemon juice, garlic (if using), and ¼ tsp salt in a blender and mix until smooth. Gradually add 250-300ml fridge-cold water until you reach a smooth, honey-like consistency. Taste and adjust seasoning.
• To assemble, spread the tahini onto a large shallow dish, creating a slight dip in the centre. Spoon the warm meat and onion mixture into the middle, then top with the reserved onions and chopped parsley.
• Serve with pita bread or crudités.

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