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.‎

Serve immediately.‎