Tahini kofta with potato bake
For 8 people
- 500g half-boiled baby potatoes
- Vegetable oil to grease the pan
- To prepare the kofta
- 1 Kg beef
- 3 medium-sized bunches of parsley
- 2 medium-sized onions
- 2 medium-sized tomatoes
- ¼ cup olive oil
- 2 ground cardamom pods
- 2 tsp black pepper
- 2 tsp salt
- To prepare the tahini sauce
- 2 cups tahini sauce
- ½ cup lemon juice
- 1 tsp salt
- 6 cups boiling water
- 2 cups yogurt
Preheat the oven to 220⁰C. Grease a pan with vegetable oil.
In your food processor, process meat, parsley and onion until you get a smooth texture.
Add tomatoes, olive oil, black pepper, cardamom and salt.
Process again until you get a smooth paste. Shape the meat mixture into small equal-sized balls.
Align the meatballs and the baby potatoes in the pan.
To prepare the tahini sauce:
Mix tahini and lemon juice in a casserole until combined. Stir in water and yogurt.
Bring the mixture to a boil while stirring constantly.
Pour the tahini sauce over potatoes and kofta.
Cover the pan with foil. Poke few holes through the latter.
Bake for 20 minutes on the lower rack.
Remove the foil and bake for 20 additional minutes.
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