Preheat your oven to 190°C for fan or 210°C for conventional.

Thoroughly wash the potatoes and place them in a large pot filled with cold water.

Bring the water to a boil and cook the potatoes for 5 minutes, then drain them completely.

Allow the potatoes to dry in the colander for 2-3 minutes before returning them to the saucepan.

While the potatoes are cooking, prepare the köfte mixture by peeling the onion, halving it, and coarsely grating it into a bowl.

Squeeze out the juice from the grated onion into the sink.

In a large bowl, combine the lamb mince, grated onion, parsley, garlic, spices, oil, salt, pepper, and egg.

Mix everything together with your hands until well combined.

Roll the mixture into 20 equal-sized balls and set them aside.

Add cornflour to the cooked and drained potatoes in the pan along with the spices, and gently shake to combine.

Add 1 tablespoon of olive oil to the potatoes and shake again to distribute the oil evenly.

Brush a large baking tray with the remaining 2 tablespoons of olive oil and carefully place the potatoes on the tray.

Using a potato masher, gently crush and flatten each potato while keeping them intact as much as possible.

Nestle the köfte balls among the potatoes on the tray, rolling them in the oil.

Place the tray in the middle of the oven and cook for 15 minutes while you prepare the salad and tahini.

For the salad, finely chop the cucumber, tomatoes, and coriander, and slice the spring onion.

Combine all the chopped ingredients in a large bowl and sprinkle with sumac, setting it aside to dress just before serving.

To make the zhoug tahini, whisk together tahini and cold water in a bowl until it thickens and becomes creamy.

Add lemon juice and salt, whisking again until smooth, then spoon it onto the edge of a large serving platter.

Add zhoug to the tahini and give it a gentle swirl without fully mixing.

Just before the köfte and potatoes are done, stir the salad gently.

Once the köfte and potatoes are cooked, remove the tray from the oven and toss them in the pan juices.

Plate the köfte and potatoes on the platter with the zhoug tahini, adding a portion of the salad.

Drizzle the köfte and potatoes with pomegranate drizzle, sprinkle with sumac and pul biber, and serve immediately.