Kafta bi Tahini

Ingredients for 3 servings:

• 500 g minced meat, half beef half lamb
• 2 small onions
• 1 tsp marjoram
• 2 tbsp parsley, chopped
• 1 tsp spice mix 7 Baharat
• ½ tsp cinnamon powder
• 1 tsp salt
• 4 potatoes
• Clarified butter for the mold
• Lemon juice from one large or two small lemons
• 1 tsp salt
• 150 g yogurt
• 150 g sesame paste (tahini)
• 200 ml water, boiling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Oriental minced meat casserole with delicious lemon tahini sauce

Brush an ovenproof dish with clarified butter and preheat the oven to 220°C (top/bottom heat). Peel the onions and chop them finely in a blender. Mix them well with the minced meat and all the spices and place them in the dish. Use your fingers to make small holes in the meat so that it will absorb the sauce better. Bake on the middle rack for 20 minutes. In the meantime, peel the potatoes, slice them, and deep-fry them. For the sauce, mix the tahini with lemon juice, salt, and yogurt. Gradually add the boiling water, stirring well to prevent the sauce from clumping. Place the potatoes on top of the meat and pour the sauce over everything. Cover the dish with aluminum foil and prick small holes in the foil with a fork. Bake on the bottom rack for another 20 minutes. The kafta tastes best with Arabic flatbread.