Lamb, Potato and Tahini Bake
Lamb, potato and tahini bake is simply meat and potatoes, Arab style!
Ground lamb mixed with spices, garlic, parsley, tomato, and onion, is commonly known as kafta or kofta in the Arab world.
It is often put on skewers and grilled, and is a staple type of kabob in the Levant.
This lamb, potato and tahini bake is an alternative method of cooking this wonderfully spiced meat.
What is Lamb, Potato and Tahini Bake?
Ground and seasoned lamb baked with potatoes in a tahini and lemon juice sauce is a traditional meal from the Levant.
It is a one dish bake that incorporates protein, and carbohydrates with fats all in one.
Meat and potatoes are popular in the Middle East just like they are in most countries around the world.
This is a great way to feed a large number of people with not too much trouble or inconvenience.
Since historically Arab families are large, this is the perfect family meal for many.
How to Make This Dish
Mix the ground lamb, onions, garlic, tomato, green chili, olive oil, parsley, salt and spices in a food processor.
Process until all ingredients are just incorporated, taking care not to over mix.
Preheat your oven to 400 degrees fahrenheit (200ºC).
Slices your potatoes into rounds and place them in a single layer onto a greased baking tray.
Bake for 20 minutes or so, until they begin to brown.
Make the ground meat mixture into equal sized little burgers, and place them on a baking tray and bake for 10-15 minutes.
Grease a baking dish and line with the burger shaped kofta, and top them with the parbaked potatoes.
Top it all with tahini sauce, and bake for a further 30 minutes.
This Middle Eastern delight is a very popular dish that will be a success at your next gathering.
The potato is such a well loved vegetable, that in the grand scheme of things is relatively low in calories.
Included in that potato jacket is fiber, vitamin C and B6, along with manganese, phosphorus and niacin.
The trouble with potatoes is that lots of people like to deep fry them.
Or alternatively smother them in cheese, and sour cream, making them less healthy.
But the potato goes back a long way in history, first domesticated over ten thousand years ago.
Beginning in South America the potato has traveled the world and become part of almost every cuisine.
First arriving in Europe around the end of the 16th century, potatoes became a cheap food mainly eaten by the poor.
Therefore, potatoes grew in popularity for their tendency to stay fresh longer than other vegetables.
As well as the ease with which they could be grown in small plots.
The potato became the nutritional engine that drove the industrial revolution in England, cheaply fueling workers.
And today the potato is definitely a staple in the Arab world.
In several countries throughout the Middle East when you go to the butcher and ask for kofta, he or she will accommodate your preferences of added ingredients.
A whole piece of lamb will go into the grinder, and with it spices, garlic, parsley, tomato, and onion.
The final product is ground lamb that is seasoned and ready to go for your barbecue, or any other dish.
Since most of us won’t have a butcher who will season the meat for us, a good way to do it yourself is to mix the seasonings and other ingredients in a food processor.
However, in my opinion it is the tahini that really pulls this dish together and makes it something special.
With a little lemon juice, water and some salt, you have a deliciously nutty flavored sauce that gives this dish depth.
Traditionally this dish is served with bread to sop up the sauce on the plate.
Finally and in case you are thinking bread with potatoes is way too many carbs, it’s often served over rice as well!
In conclusion, I think you’ll find this a recipe worth trying.
Lamb and Tahini Bake
- 1 lb Potatoes
- 1 lb Lamb minced
- 1/2 Tomato
- 1/2 Onion
- 2 cloves Garlic
- 1 Green chili
- 2 tbsp Parsley
- 1 tbsp Olive oil
- 1 tsp Salt
- 3/4 tsp Ground allspice
- 1/4 tsp Ground coriander
- 1/4 tsp Ground cumin
- 1/4 tsp Black pepper
- 1/4 tsp Ground cardamom
- 1/4 tsp Turmeric
- 1/4 tsp Sumac
- 1/2 cup Tahini
- 1/4 cup Yogurt
- 1 1/2 cup Water
- 3 tbsp Lemon juice
- 1 tsp Salt
- In a food processor, add the lamb, tomato, onion, garlic, green chili, parsley, olive oil, salt and spices. Mix until combined.
- Shape the mixture into 8 small burgers and bake on a tray at 200°C (390°F) until brown.
- Slice the potatoes into rounds. Place onto a greased baking tray and bake at 200°C (390°F) until brown.
- Add all the ingredients for the tahini sauce into a bowl and whisk together.
- Take the browned kofta and create a layer in the bottom of a baking dish. Layer the cooked potato slices on top. Finally, pour the tahini sauce to cover.
- Bake for 30 minutes or until browned on top at 200°C (390°F).
- Garnish with chopped parsley.
Had this dish in Aqaba. Totally amazing. Glad to have found the recipe.
I’m so happy to hear it! I’m glad you loved it!