Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 500 grams of ground lamb, 1 finely diced medium yellow onion, 0.5 cup of chopped fresh parsley, 1 teaspoon of ground allspice, 0.5 teaspoon of ground cinnamon, 0.5 teaspoon of black pepper, and 1 teaspoon of salt.

2. 2

   Mix all ingredients thoroughly with your hands until well combined, then form the mixture into 12 elongated kafta shapes or small patties.

3. 3

   Preheat your oven to 200°C (390°F). Slice 2 medium potatoes into 0.5-inch thick rounds and spread them evenly in the bottom of a 9x13 inch baking dish, drizzling with 1 tablespoon of olive oil and a pinch of salt.

4. 4

   Arrange the formed kafta over the potatoes in the baking dish and roast in the preheated oven for 20 minutes to lightly brown both the kafta and potatoes.

5. 5

   While the kafta roasts, prepare the tahini sauce by whisking together 0.75 cup of tahini, 0.5 cup of fresh lemon juice, 3 minced garlic cloves, 0.5 teaspoon of salt, and 0.75 cup of water in a bowl until the sauce is smooth and creamy.

6. 6

   After 20 minutes of roasting, carefully pour the prepared tahini sauce evenly over the kafta and potatoes in the baking dish.

7. 7

   Return the baking dish to the oven and continue roasting for an additional 20-25 minutes, or until the kafta is cooked through and the sauce is bubbly and slightly thickened.

8. 8

   Serve the Lebanese Roasted Kafta Bi Tahini hot, garnished with fresh parsley if desired.