Kifta And Potatoes With Tahini Sauce Food

KIFTA AND POTATOES WITH TAHINI SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine lamb, onion, parsley, salt, allspice, and pepper in a large bowl. Roll meat into 2 1/2-inch long pieces and arrange in a baking pan.
• Bake in the preheated oven for 15 minutes.
• While meat is cooking, heat vegetable oil in a frying pan over medium heat. Add potatoes; fry until lightly golden, about 5 minutes. Set aside on paper towels to drain excess oil. Sprinkle with salt.
• Remove lamb from the oven; drain and discard any fat from meat. Leave oven on.
• Combine garlic, lemon juice, water, tahini, salt, and pepper in a food processor until smooth. Set tahini sauce aside.
• Arrange potatoes on top of lamb in the baking dish and pour tahini sauce on top. Drizzle with olive oil. Return the baking pan to the oven.
• Bake in the preheated oven until lamb is no longer pink and an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), about 30 minutes more.

POTATOES WITH GREEN TAHINI SAUCE

Steps:

• Place potatoes in a large pot, add 2 tablespoons salt and cover with cold water by about 2 inches. Bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Let the potatoes cool to room temperature in the water, 1 1/2 to 2 hours. Drain and cut the potatoes in half.
• Combine cilantro, tahini, lemon juice and water in a food processor (or blender); process until very smooth, adding additional room--temperature water by the tablespoon as needed for a smooth sauce.
• Toss the potatoes in a large bowl with the tahini sauce, parsley and the remaining 1/2 teaspoon salt. Drizzle with oil just before serving.

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.