Middle-Eastern Lamb and Lentil Meatballs Salted Tahini Yogurt Pickled Cucumbers and Herbs

<strong>For Spice Paste:</strong>

1. Heat a small sauté pan. Add the olive oil and onion and sauté until golden brown.
2. Add the garlic, chilies and lemon zest and sauté until fragrant -about 2 minutes.
3. Add the spices and salt and sauté for another minute.
4. Add the lemon juice and remove to a large mixing bowl to cool.

<strong>For the Croquettes:</strong>

1. When the above spice paste is cool, add the ground meat and mix well with hands to combine.
2. Add the whole wheat bread and egg and mix again to combine thoroughly.
3. Carefully fold in the lentils without crushing them.
4. Cook a tablespoon size patty and test for seasoning adjusting if necessary with salt.
5. Form into 2 oz patties and if you have time, refrigerate for 30 minutes before cooking.
6. In a non-stick pan, heat the remaining olive oil and pan the patties for 3-4 minutes per side until they register 155°F on an instant read thermometer.

<strong>For Assembly:</strong>

1. Spoon the Salted Yogurt Sauce onto 4 plates. Top with the patties and the herbs serving the pickles on the side.
2. Alternatively, serve all components in a pocket bread or pita as a sandwich.

<strong>For the Pickled Vegetables:</strong>

1. In a small non-reactive saucepan, bring the water, vinegar, turmeric, garlic, sugar and salt to a full rolling boil.
2. Pour over the vegetables, pressing to submerge. Allow to cool to room temperature and refrigerate.
3. These quick pickles will last for up to one week in the fridge.

<strong>For the Salted Yogurt Sauce:</strong>

1. In a small bowl whisk together all ingredients.
2. Adjust the seasoning with more salt if needed. This sauce should be quite salty and lemony.