During the Middle Ages, Peppercorns were worth more than silver in weight.
For the Kafta:
1kg ground beef (or lamb if you prefer)
1 small bunch parsley finely chopped
½ red onion finely chopped
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons corn flour
For the Salad:
2 cups rocca leaves
½ cup cherry tomatoes, halved
½ cup cucumbers, largely chopped
¼ red onion, sliced
For the Dressing:
¼ cup olive oil
2 tablespoons plain yogurt
2 tablespoons tahini paste
2 tablespoons fresh lemon juice
Sesame seeds for garnish
1. Preheat the oven to 180 degrees Celsius.
2. In a food processor or with your hands, mix all ingredients for the kafta. Roll into little logs and lightly pan-fry over medium heat turning until browned, then place in a baking pan.
3. Cover with foil and bake for approximately 20 to 25 minutes.
4. Remove and let cool when finished baking.
5. In a large salad bowl, mix rocca leaves, tomatoes, cucumbers, and red onions. Add as much kafta as preferred over the mix.
6. Mix all ingredients of dressing with a whisker and transfer to a saucer.
7. Garnish with sesame seeds.