Tahini Potato Baked Kofta is a Levantine classic, but it is an acquired taste of a dish. Kofta discs are put in a pool of tangy tahini sauce, covered in overlapping discs of parboiled potato, and baked to a bubbly welcoming dish.Our family really likes rice, so it is always served alongside. But truth be told, this is a one-pan meal all on its own: flavored meat kofta discs, rich citrusy tahini sauce, and spiced carby potatoes to top it all off.
500g mined lamb
1 cup parsley
2 Tbsp olive oil
1/2 tsp salt
1 tsp allspice
1 cup tahini
1 cup yogurt
1 cup water
2 lemons, juice
1 tsp salt
1 clove garlic
1 tsp paprika
Roughly chop the onion, tomato, and parsley; put them in a food processor and pulse until finely chopped.
Add the minced meat, olive oil, half a teaspoon of salt, and the allspice; process until a thick paste is formed.
Alternatively you can skip the food processor and chop everything finely by hand a combine.
Form about twenty patties and refrigerate until needed.
Wash and peel the potato and slice into half centimeter discs.
Parboil the potato or shallow-fry until just half-way cooked; set aside.
Whisk together the tahini, yogurt, water, salt, lemon juice, and crushed garlic until combined.
In a large, deep baking dish, pour in all the tahini sauce.
Drop in the kofta, slightly overlapping, and cover with the partly cooked potato, also slightly overlapping.
Dust the surface with paprika and bake in a preheated 400F for 45 minutes to 1 hour until bubbly and the meat koftas are cooked through.
Let stand for about 10 minutes before serving.