Levantine cuisine · Vegetable Dishes

Batata bil Furn bi Tahini

Potato slices baked in the oven and browned golden under a tahini-lemon sauce.

Ingredients · for 4 servings

• 1 kg waxy potatoes
• 150 g tahini
• 2 lemons
• 6 cloves garlic
• 2 onions
• 5 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• 1 tsp cumin
• 2 tbsp pine nuts
• Salt, pepper

Instructions

1. Preheat the oven to 200°C top/bottom heat, peel the potatoes, and cut into even 5 mm slices.
2. Mix the slices with 3 tbsp olive oil, salt, and pepper, layer them overlapping like roof tiles in a baking dish, and pre-bake for 25 min, until they brown at the edges.
3. Cut the onions into fine strips and sauté in the remaining olive oil for 8 min until soft and lightly browned.
4. Stir tahini with the juice of both lemons, the finely grated garlic, the cumin, salt, and 200 ml cold water until smooth – the sauce first turns firm, then creamy again.
5. Spread the sautéed onions over the potatoes, pour the tahini sauce evenly over the top, and bake for another 20 min, until the surface sets and shows golden brown spots.
6. Toast the pine nuts in a dry pan for 2 min, sprinkle over the bake with the chopped parsley, and serve hot.