Kofta Bi Tahini Kofta With Tahini Food

KOFTA BI TAHINI (KOFTA WITH TAHINI)

Kofta Bi Tahini (kofta With Tahini) image

This recipe is preferably done with a meat grinder, however is possible without one as well. It can either be made to be eaten with Arabic bread (with a little sauce) or with rice (with more sauce). Serve with Arabic salad or a salad of your choice.

Provided by baraahnz

Categories One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

350 g boneless lamb (or extra fine mince)
3/4 cup parsley
2 medium onions
1 teaspoon salt
2 teaspoons baharat (or similar)
1/4 teaspoon cinnamon (optional)
1/4 teaspoon cardamom powder (optional)
1/4 teaspoon ginger (optional)
1 tablespoon olive oil
2 medium potatoes
cooking oil
1/3 cup sesame paste (tahina)
2 medium lemons, juice of
1 cup water
arabic bread or cooked medium grain rice

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.

KIFTA AND POTATOES WITH TAHINI SAUCE

Kifta and Potatoes with Tahini Sauce image

One of my Middle Eastern husband's favorite meals. Serve with pita bread to dip in the tahini sauce.

Provided by leggett

Categories Meat and Poultry Recipes Lamb Ground

Time 1h5m

Yield 4

Number Of Ingredients 16

Ingredients

1 pound ground lamb
½ large onion, minced
½ cup minced fresh parsley
1 ¼ teaspoons salt
¾ teaspoon ground allspice
¾ teaspoon ground black pepper
2 tablespoons vegetable oil, or as needed
5 potatoes, peeled and sliced into rounds
salt to taste
2 cloves garlic, crushed and peeled
2 lemons, juiced
1 ½ cups water
½ cup tahini
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil

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.

Nutrition Facts : Calories 719.8 calories, Carbohydrate 62.2 g, Cholesterol 75.9 mg, Fat 42.1 g, Fiber 12.1 g, Protein 31.1 g, SaturatedFat 10.3 g, Sodium 1470.6 mg, Sugar 3.1 g

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