Step 1

For the kofta:

Step 2

Add the chopped onion and garlic to a blender with olive oil. Process into a puree.

Step 3

In a large bowl, combine the diced onion, cilantro and parsley.

Step 4

Add ground beef and lamb to the onion-parsley mixture. Add the puree, salt and pepper. Mix until evenly combined, but don’t overwork.

Step 5

Portion the meat mixture into small, 2-ounce balls. You will have about 16 balls.

Step 6

When ready to cook, put a large cast-iron or nonstick skillet over medium-high heat. Add olive oil. When the oil is hot, add the kofta in a single layer with some space in between. Do not crowd the pan.

Step 7

Cook for 3 minutes, turn, then cook for another 3 minutes. Remove from the pan and drain the kofta on a paper towel.

Step 8

For the pistachio-arugula sauce:

Step 9

Add the pistachio and water to a blender; blend until smooth

Step 10

Add the parsley, arugula and lemon zest; lend until smooth.

Step 11

Add the olive oil in a slow stream to emulsify the sauce. Add the salt and blend briefly to combine. The sauce should coat the back of a spoon.

Step 12

For the lemon-scallion sauce:

Step 13

Segment the lemons: Cut off a small slice from the top and bottom of the lemons so that the lemons can sit flat on your work surface. Using a sharp knife, remove the peel and pith from the lemon by making even cuts from top to bottom all around each lemon. Try not to cut into the flesh. Cut between the white membrane to separate the lemon into wedges. Chop wedges. Add to a bowl.

Step 14

To the same bowl, add the scallions, olive oil and salt, and mix gently to combine. Your mixture should be the consistency of a salsa verde.

Step 15

To serve:

Step 16

Spoon the pistachio-arugula sauce onto your serving platter. Arrange the hot kofta on top. Finish with a drizzle of the lemon-scallion and garnish with the reserved baby arugula.