Levantine cuisine · Meat & Kebab

Kafta bi Tahini

Ground meat patty with potato slices baked in the oven, topped with a smooth tahini-lemon sauce.

Ingredients · for 4 servings

• 600 g ground lamb
• 1 onion
• 1 bunch flat-leaf parsley
• 1 tsp baharat
• 600 g waxy potatoes
• 2 tomatoes
• 150 g tahini
• 2 lemons
• 3 cloves garlic
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Finely chop the onion and parsley, knead for 3 min. with the ground lamb, baharat, salt and pepper and press the mixture evenly into a greased baking dish as a 1.5 cm thick patty.
2. Peel the potatoes, slice thinly into 5 mm rounds, mix with olive oil and salt and arrange in overlapping rows over the meat patty; tuck sliced tomatoes in between.
3. Bake the dish in the preheated oven at 200 °C top/bottom heat for 25 min. until the potatoes take on color at the edges.
4. Meanwhile, whisk the tahini with the grated garlic, the juice of both lemons and a pinch of salt — the paste will first stiffen, then loosen into a smooth, pourable sauce with 150 ml cold water.
5. Pour the sauce evenly over the dish and bake for another 20 min. until it sets and forms a lightly browned skin.
6. Let rest for 5 min. before serving, cut into pieces and serve drizzled with the released pan juices.