Ingredients
1/2 small red onion, very thinly sliced
1/3 cup golden raisins
1/4 cup red-wine vinegar
1 teaspoon whole coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon Aleppo pepper, plus more for serving
1/2 teaspoon ground cinnamon
Kosher salt (we use Diamond Crystal) and freshly ground black pepper
1 pound ground lamb
1/2 bunch fresh parsley
1 bunch fresh mint
1 bunch fresh dill
1/2 cup plain (or fresh) breadcrumbs
1 egg, lightly beaten
2 cloves garlic
6 Persian cucumbers, halved and thinly sliced on the bias
Extra-virgin olive oil
1/2 cup labneh, or sheep's-milk or Greek-style yogurt
1 lemon
Preparation
Preheat oven to 450°F. Combine onion, raisins, and vinegar and let soak, tossing every now and then so everything gets vinegary. Put coriander and cumin seeds in a skillet and cook over medium heat, shaking skillet around a lot quite vigorously to move them around. When they start to smell fragrant and toasty, after a minute or two, transfer to a mortar and pestle, spice grinder, or cutting board. Crush them up just a bit and transfer to a large bowl.
Add Aleppo pepper, cinnamon, 1 1/2 teaspoons salt, and ground lamb to bowl with spices. Chop leaves from parsley and half of mint and dill; add to bowl. Add breadcrumbs and egg and grate in 1 clove garlic; use your hands to mix and combine. Line a rimmed baking sheet with parchment. Divide mixture into 12 balls and put on sheet.
Bake 12 to 15 minutes for medium (about 145°F on an instant-read thermometer). Meanwhile, in a large bowl, combine cucumbers, pickled-onion mixture, and 1 handful each parsley and mint leaves. Season with salt and black pepper and drizzle with a little oil.
Put labneh in another bowl; grate in remaining 1 clove garlic and zest of lemon. Season with Aleppo pepper and salt. Swoop mixture onto your serving plate or platter with the back of a spoon. Top with salad and meatballs. Cut zested lemon into wedges and serve alongside.
