Kafta with Tahini

Name: Kafta with Tahini
Total time: 80 min
Yield: 6
Cuisine: Arab
Ingredients: For the kafta:; 1 kg finely ground lamb or beef (preferably with a little fat); 1 large onion, grated or very finely chopped (about 200 g); ½ cup very finely chopped parsley; 1 tsp seven-spice (baharat) blend; ½ tsp cinnamon, ½ tsp black pepper and 1½ tsp salt; For the potatoes and tomatoes:; 3 medium potatoes, peeled and cut into ½ cm slices; 2 tomatoes, sliced (optional); 2 tbsp oil; For the tahini sauce:; ½ cup (125 g) tahini; ½ cup lemon juice (about 3 lemons); 1 clove garlic, crushed, and 1 tsp salt; about ¾ cup cold water; To serve:; 3 tbsp toasted pine nuts and a little chopped parsley

Recipe No.: A-29

Arab80 minServes 6

Kafta with tahini (siniyet kafta bi tahini) is a well-known Levantine tray bake in which meat kafta is baked with sliced potatoes under a lemony tahini sauce. Kofta is a very broad family of ground-meat dishes, and its earliest recipes are recorded in early Arabic cookbooks, but the origin of this specific tray bake is not documented, and the spices and the amount of tahini vary from kitchen to kitchen.

Ingredients for Kafta with Tahini

For the kafta
1 kgfinely ground lamb or beef (preferably with a little fat)
1large onion, grated or very finely chopped (about 200 g)
½ cupvery finely chopped parsley
1 tspseven-spice (baharat) blend
½ tspcinnamon, ½ tsp black pepper and 1½ tsp salt
For the potatoes and tomatoes
3medium potatoes, peeled and cut into ½ cm slices
2tomatoes, sliced (optional)
2 tbspoil
For the tahini sauce
½ cup(125 g) tahini
½ cuplemon juice (about 3 lemons)
1 clovegarlic, crushed, and 1 tsp salt
about ¾ cupcold water
To serve
3 tbsptoasted pine nuts and a little chopped parsley

Method

Heat the oven to 220°C. Mix the meat with the onion, parsley, spices and salt and knead well by hand for 3 to 4 minutes until it holds together.
Shape into oval patties about 7 cm long and arrange them snugly in a deep 25 × 35 cm tray.
Toss the potatoes with the oil and a little salt, arrange them over and between the kafta with the tomato slices, and cover the tray with foil.
Bake for 40 minutes until the potatoes are tender when pierced with a knife.
For the sauce: whisk the tahini with the lemon, garlic and salt; it will tighten at first, then add the water gradually until smooth and lightly pourable.
Remove the foil, pour the sauce over the kafta and potatoes, and return the tray to the oven uncovered for 10 to 15 minutes until the sauce bubbles and thickens slightly.
Garnish with the pine nuts and parsley and serve hot with vermicelli rice or flatbread.

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