Kafta Meat Fingers With Tahini Food

KAFTA (MEAT FINGERS) WITH TAHINI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place beef in a bowl, season with salt and pepper and mix to combine. Form into 6 small finger shapes, place on an ungreased baking sheet.
• Bake in the preheated oven until starting to brown, about 7 minutes.
• Combine water, tahini, lemon juice, mixed spices, salt, and pepper in a bowl; whisk until tahini is dissolved and fluffy, about 5 minutes.
• Transfer tahini mixture to a saucepan over low heat; cook and stir constantly until simmering, about 3 minutes. Add meat fingers to saucepan. Simmer, stirring occasionally, until meat is fully cooked and no longer pink inside, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

TURKISH MEATBALLS (KOFTA)

Steps:

• Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
• Whizz until finely crumbed.
• Add the ground lamb and the egg, and process until blended.
• Add the spices, garlic and parsley.
• Process the meat well to achieve a fine texture.
• Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
• You may cook them at once, or refrigerate the mixture for several hours.
• (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
• The meatballs should be stirred several times, the patties turned once.
• Remove them with a slotted spoon to drain.
• Serve the meatballs hot or at room temperature as an appetizer.
• Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.

KOFTA BI TAHINI (KOFTA WITH TAHINI)

Steps:

• Grind meat, parsley and onions in the meat grinder using the finest disk.
• Alternatively finely dice parsley and onion.
• Add salt, spices (besides baharat you are free to use your usual spices) and olive oil.
• Mold into finger shapes and place into a large pan (such as a large skillet) so that they cover the whole pan.
• Slice potato and fry until lightly golden on each side.
• Arrange on top of the kofta (or fill up the gaps if there are any).
• Mix tahina and lemon juice together well until it forms a smooth paste.
• Slowly add the water while stirring to keep the mixture smooth.
• Pour sauce over kofta.
• If it does not cover, mix some water with a bit of tahini, stir into smooth paste and add so that the sauce reaches the top of the potato (if you are making the version with rice it will need slightly more water).
• Cook on the stove with lid on at a 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).
• Brown under grill.
• Eat with Arabic bread.
• Alternatively, cook until the water has reduced to make a sauce and serve either in bowls with rice or over rice.

KAFTA (MEAT FINGERS) WITH TAHINI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place beef in a bowl, season with salt and pepper and mix to combine. Form into 6 small finger shapes, place on an ungreased baking sheet.
• Bake in the preheated oven until starting to brown, about 7 minutes.
• Combine water, tahini, lemon juice, mixed spices, salt, and pepper in a bowl; whisk until tahini is dissolved and fluffy, about 5 minutes.
• Transfer tahini mixture to a saucepan over low heat; cook and stir constantly until simmering, about 3 minutes. Add meat fingers to saucepan. Simmer, stirring occasionally, until meat is fully cooked and no longer pink inside, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).