Refried Kefta, Omelet and Tahini Sandwich

I had some leftover kefta kebabs, and wanted to use them in a creative way.

Ingredients

• 2 kebabs (I like the Bulgarian kebabs in the Zahav cookbook by Michael Solomonov, with added pine nuts) sliced lengthwise
• Tahini sauce (1/4c tahini, 1 clove garlic, 2-4T lemon juice, water to thin)
• 2 eggs
• 1 or 2 pieces of high quality bread

Process

• Fry the slices of kebab in a good amount of avocado oil until they are quite crispy on the edges.
• Make an omelet
• Toast the bread
• Spoon 1-2T of the tahini sauce on the toast, then stack the omelet and kebabs on top.
• Top with toasted pine nuts and a dusting of Aleppo pepper.