kofta bi tahini

The word kofta comes from Classical Persian (kōfta), meaning “rissole”, from the verb (kōftan), “to pound” or “to grind”, reflecting the ground meat used for the meatballs.

Kofta is ground meat, mixed with onion and fresh herbs like parsley, and seasoned delicately with a few spices. There are many versions of Kofta. This one is a delicious way to use tahini. Tahini has a nutty and earthy flavour and the lemon juice cuts through that.

You can serve this kofta bi tahini with some rice, you can stuff it into a sandwich and drizzle it with more tahini sauce or you can serve it with pita bread and enjoy dipping the bread into the tahini sauce.

Ingredients:

For the kofta

500 g beef

1 onion chopped

1 cup chopped parsley

1 tomato chopped

2 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon allspice

Pinch of cardamom

 

For the topping

Potatoes sliced into thin rounds and fried or boiled until they are cooked half way

 

For the tahini sauce

1 cup tahini sauce

Juice of two lemons

1/2 teaspoon salt

4 cups recently boiled water (you can replace 1 cup of the water with yogurt )

 

Instructions:

Grind meat, parsley and onions in the meat grinder using the finest disk.Run them twice

Alternatively very finely dice parsley and onion and add them to the minced meat

Add the tomato, olive oil, salt and spices and knead them into the meat mix

You can either spread the mix into a large pan to cover the entire base or you can form the mix into football shaped ovals. If you go with the flat version, make indentations in the meat with your fingertips, this will help the meat take up the flavors of the sauce

Bake the kofta in the oven for 20 minutes

Fry the sliced potatoes until they are cooked half way.

Arrange the potatoes on top of the kofta

Mix tahini and lemon juice together, the tahini will become lighter in consistency at first but it will thicken as you keep on mixing and become lighter in color

Slowly add the water while stirring to keep the mixture smooth.

Pour sauce over kofta until you cover the kofta and topping

Cover the pan with foil, poke a few holes in the foil to allow steam to escape

Bake in the oven on the lowest rack at 220 C for 20 minutes then remove the foil and cook until the sauce thickens (this requires an additional 15- 20 minutes

 

Lara khouli

You might also like
Latest news
Syrian researcher comes in 2nd place in the Arab League Award for Law and Judiciary World Education Meeting 2024 asserts the importance of investing in education Zionist occupation killed over 43,314 Palestinian citizens since October 2023 UNESCO:  the number of journalists killed while working leaped 38% in 2022-23 Olive harvest in Hama estimated at  90,000 tons Zionist occupation detained 20 Palestinians from the West Bank over the past 24 hours Lavrov: The more the Kiev regime violates agreements, the less territory Ukraine has left Khamenei: Enemies will receive a jaw-breaking response for what they are doing against Iran and Resi... Lebanese resistance launched missile attack on the “Glilot” base and settlements in northern occupie... Pyongyang: The DPRK will further intensify its practical efforts to deter the military threat of the... China evacuated 282,000 people ahead of the Typhoon Kong-rey Zionist enemy committed 10 bloody massacres in south Lebanon yesterday Zionist occupation killed several Palestinian citizens in central Gaza Strip PA issues a statement on the 107th anniversary of the ill-fated Balfour Declaration Al-Mardini discusses with ALECSO’s director and Russian delegation educational cooperation World Health Organization Expresses Concern Over Israeli Attacks on Lebanese Health Facilities On the Second Day of the World Education Meeting... Minister of Education Presents an Intervention o... 9 Settlers Injured as a Result of the Lebanese Resistance Targeting Several Settlements in Northern ... The UN Warns of the Danger of Israeli Raids on Archaeological Sites in Lebanon 3 Martyrs in an Israeli Enemy Raid on The Town of al-Qamatiya in Lebanon