Siniyet Kafta B’ Tahini (Meatballs & Tahini Bake)

Name: Siniyet Kafta B’ Tahini (Meatballs & Tahini Bake)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 kg 80% lean ground beef.; - 1/3 cup grated onion.; - 2 tablespoons parsley finely chopped.; - 4 cloves garlic minced.; 1 teaspoons 7 spices; - 1 1/2 teaspoons kosher salt.; - 1/2 teaspoon ground black pepper.; - 1/2 teaspoon cayenne pepper (optional).; 2 medium potatoes, peeled and 1/2” sliced.; - 2 to 3 Roma tomato, 1/2” sliced.; - 1/4 cup of pine nuts for garnishing.; - 1/4 cup chopped parsley for garnishing.; 1/2 a cup of tahini paste.; - 1 tbs white vinegar.; - 1/4 of a cup of fresh lemon juice.; - 1/2 cup of water.; - 2 tablespoons of olive oil.; - 1 large onion, cut into thinly slices.; - 2 garlic clove, finely chopped.; - 1/2 teaspoons of salt, or to taste.

7 steps

Prep:25minCook:25min

Siniyet Kafta B’ Tahini is one of the comforting casserole loved by people across Lebanon, it’s an oven baked meatballs, potato & tomato in a creamy lemony tahini sauce and served alongside Lebanese vermicelli rice.

Updated at: Fri, 12 Jan 2024 01:04:07 GMT

Ingredients

6 servings

Instructions

Step 1

Preparing Tahini Sauce, place the tahini, vinegar, lemon juice and 1/2 cup (125ml) water in a blender. Season and blend until combined and have a nice sauce consistency. (If your sauce is too thick, add a more water until you reach your desired consistency.)

Step 2

Place oil in a large heavy-based saucepan over medium-high heat, add the onion, chopped garlic and cook, stirring frequently for 6-7 minutes until golden.

Step 3

Stir in the tahini mixture and cook, stirring occasionally, for a further 4-5 minutes until combined and heated through. Set aside and keep warm.

Step 4

Fry or bake the sliced potatoes after brushing them with a little oil for few minutes or until cooked half way through, remove and set them aside.

Step 5

To prepare Kafta balls; Preheat the oven to 220°C. Mix all the Kafta ingredients except the minced meat into a bowl, add in the minced meat and knead the mixture very well, the more you knead, the smoother will look, scoop out about golf-sized balls of meat, roll it between your palms, place them in a single layer on a lightly oiled baking tray, Bake in the oven for 10 to 15 minutes, or until they're evenly browned on the outside and no longer pink in the middle. Do not over bake them, or they will be dry.

Step 6

Remove the baking tray from the oven, distribute the tomato slices and baked potato slices between the balls, then pour the tahini sauce around them and bake uncovered for an additional 10 minutes until the sauce thickens and reduces by about half.

Step 7

For serving; Wipe the serving dish with a little tahini sauce, then distribute the potato slices and tomatoes at the bottom of the dish, distribute the kofta balls, then scatter the tahini sauce on them, sprinkle them with toasted pine nuts and chopped parsley, and serve with the Lebanese. Vermicelli rice.