Ingredients
350 g boneless lamb
3⁄4 cup parsley
2 medium onions
1 teaspoon salt
2 teaspoons baharat
1⁄4 teaspoon cinnamon (optional)
1⁄4 teaspoon ginger
1 tablespoon olive oil
2 medium potatoes
oil
1⁄3 cup sesame paste (tahina)
2 medium lemons, juice of
1 cup water
Pita bread or cooked medium grain rice
Cooking method
1- Grind meat, parsley and onions in the meat grinder using the finest disk.
2 -finely dice parsley and onion.
3- Add salt, spices (besides baharat you are free to use your usual spices) and olive oil.
4- Mold into finger shapes and place into a large pan (such as a large skillet) so that they cover the whole pan.
5- Slice potato and fry until lightly golden on each side.
6- Arrange on top of the kofta (or fill up the gaps if there are any).
7- Mix tahina and lemon juice together well until it forms a smooth paste.
8- Slowly add the water while stirring to keep the mixture smooth, and Pour sauce over kofta.
9- Cook on low-medium heat until the water has boil away to form a semi-thick sauce in the bottom of the pan (about 3/4hr – 1 hr), and cook until the water has reduced to make a sauce and serve either in bowls with rice or over rice.
H.Zoghib