Meat and potatoes, Arab style!
Kofta is made up of ground lamb mixed with spices, garlic, parsley, tomato, and onion.
It’s often cooked on skewers and is a type of kabob in the Levant.
This lamb and tahini bake is an alternative method of cooking this wonderfully spiced meat.
In many 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.
They will take a whole piece of lamb and grind it with spices, garlic, parsley, tomato, and onion.
This produces ground lamb that is seasoned and ready to go.
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.
Be sure not to overmix as the meat will have a tendency to become pasty which is not a consistency you want.
Slice the potatoes into rounds, shape the kofta into little burgers.
Bake until brown.
Arrange on a baking dish with the kofta burgers on the bottom and the potatoes on top. P
our the sauce over the meat and potatoes and bake until the sauce has reduced and browned on the top.
In my opinion the tahini is what really pulls this dish together and makes it something special.
Traditionally served with bread to soak up the sauce on the plate.
I hope you enjoy this wonderfully tasty Lamb and Tahini Bake!
Lamb and Tahini Bake
- 1 lb Potatoes
- 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.
- 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.