Preheat the oven to 425 degrees Fahrenheit. Line a large sheet tray with Gefen Parchment Paper.

In a large mixing bowl, add the ground lamb, onion, garlic, dill, parsley, mint, and olive oil. Mix well to combine. Add the harissa, honey, kosher salt, and spices and mix again, combining until smooth.

Divide the mixture into 16 pieces, rolling pieces between your palms into oval, torpedo-like shapes. You can oil your hands with some olive oil to ensure the mixture doesn’t stick. Transfer shaped koftas. to the prepared sheet tray.

Spray the koftas with olive oil spray, then transfer to the oven. Bake for 18 to 20 minutes, or until they are browned, fragrant, and have shrunk in size. Remove from the oven.

Serve on a platter with tahini, fresh pomegranate seeds, and more fresh herbs and sumac.