Meanwhile, place a small pot on the stove and add the five tablespoons of olive oil and the other half of the chopped garlic. Sauté the garlic for about five seconds to infuse the oil. Then add the chopped onion and half of the chopped red bell pepper. Sauté for five minutes, stirring occasionally.

Meanwhile, chop the tomatoes into medium pieces and set aside. After five minutes, when the sautéed mixture is softened, add the chopped tomatoes, three sprigs of thyme, the other half teaspoon of dried parsley, and a bit of fine sea salt.

Stir well to mix the tomatoes into the sauté. Cover the pot, lower the heat, and let it simmer for thirty minutes on very low heat. Meanwhile, form the lamb mixture into medium-sized keftas and refrigerate.

After thirty minutes, when the sauté is well cooked, remove the pot from the heat and let it cool for about two minutes. After two minutes, use an immersion blender to puree the mixture into a very smooth sauce.

Next, add the soy sauce, shawarma spice blend, and jarred tomato sauce. If you don't have shawarma spice, you can substitute with ras el hanout, which is easier to find. The jarred tomato sauce is just to add color to the sauce. Mix well with a spoon and add the keftas. Return the pot to very low heat.

Cover the pot again, and when the sauce begins to boil, let the keftas cook for three minutes, and they're ready. OBSERVATIONS: Once you turn off the heat, let the keftas sit in the tomato sauce for a couple more minutes to finish cooking with the heat of the sauce, then serve.