Turkey Kofta with Cucumber Tahini Salad

• 230 g (230 g raw 93% lean ground turkey) — Raw 93% lean ground turkey
• 110 g (1 cup plus 1 tbsp (110 g) cucumber with peel, diced) — Cucumber with peel
• 25 g (1 tbsp plus 2 tsp (25 g) roasted sesame tahini) — Tahini from roasted sesame kernels
• 8 g (1 3/4 tsp (8 g) extra-virgin olive oil, divided) — Extra-virgin olive oil
• 15 g (1 tbsp (15 g) fresh lemon juice) — Fresh lemon juice
• 10 g (1/3 cup (10 g) chopped flat-leaf parsley, divided) — Fresh flat-leaf parsley
• 4 g (1 large clove (4 g) garlic, finely grated) — Raw garlic
• 1.5 g (3/4 tsp (1.5 g) ground cumin) — Ground cumin
• 1 g (1/2 tsp (1 g) ground coriander) — Ground coriander seed
• 0.4 g (a scant 1/8 tsp (0.4 g) fine salt) — Fine salt
• 0.3 g (1/8 tsp (0.3 g) ground black pepper) — Ground black pepper

Method

1. 1Mix the turkey koftaCombine the ground turkey with half the garlic, all cumin, all coriander, all fine salt, all black pepper, and half the parsley, folding exactly 12 times.2 minLook for: The herbs and named spices are evenly dispersed without overworked paste.Safety: Wash hands and sanitize the bowl area after touching raw turkey.
2. 2Shape four koftaDivide the seasoned turkey into four equal portions and form four compact 8 cm logs of even thickness.1 min 30 secLook for: All four kofta are equal in size with no deep cracks.Safety: Keep the raw kofta on a dedicated plate.
3. 3Cook and rest the koftaHeat 5 g olive oil in a skillet over medium, add all four kofta, and cook for 10 to 12 minutes, turning every 2 minutes, until every center reaches 165°F; rest on a clean plate for 5 minutes.12 min · 165°FLook for: Every kofta is browned on several faces and reads at least 165°F.Safety: Check each kofta with a clean thermometer and never reuse the raw-turkey plate.
4. 4Make the tahini dressingWhisk all tahini with all lemon juice and the remaining garlic until smooth; if it tightens, keep whisking rather than adding unlisted liquid.1 min 30 secLook for: The dressing is creamy, spoonable, and free of garlic clumps.Safety: Use a clean bowl and utensil after raw-poultry handling.
5. 5Dress the cucumber saladToss all diced cucumber with the remaining parsley and remaining 3 g olive oil.1 minLook for: The cucumber stays crisp and carries an even parsley coating without watery pooling.Safety: Wash and dry the cucumber before cutting.
6. 6Plate the full portionArrange all four rested turkey kofta with every spoonful of cucumber salad and drizzle over all lemon-tahini dressing.1 min · 165°FLook for: The serving contains four cooked kofta, all cucumber salad, and the complete measured dressing.Safety: Serve promptly or chill to 40°F or colder before packing.