Kafta Bil Tahina
Kafta Bil Tahina
Ingredients
For the Kafta
- 500 g ground beef, or lamb/beef mix
- 1 onion, medium, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1 pinch red pepper flakes, optional
For the Tahina Sauce
- 1/2 cup tahini
- 1/4 cup fresh lemon juice, from approximately 1 lemon
- 1/2 cup water, plus more as needed for consistency
- 1 clove garlic, minced
- 1/2 teaspoon salt
For the Vegetables
- 2 potatoes, medium, sliced into rounds
- 2 tomatoes, medium, sliced into rounds
- 1 onion, medium, sliced into rings
For Garnish
- as needed fresh parsley, chopped
- as needed toasted pine nuts
- as needed pomegranate seeds
Instructions
- 1
In a large mixing bowl, combine the 500g ground beef, 1 finely chopped medium onion, 1/4 cup finely chopped fresh parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground allspice. If desired, add a pinch of red pepper flakes.
⏱️ 5 min
- 2
Using your hands, thoroughly mix all the kafta ingredients until they are well combined and the mixture feels slightly sticky. This ensures even distribution of flavors.
⏱️ 5 min
- 3
Preheat your oven to 200°C (400°F).
⏱️ 10 min•🌡️ 200
- 4
Take an oven-safe baking dish and arrange the sliced vegetables (2 medium potatoes sliced into rounds, 2 medium tomatoes sliced into rounds, and 1 medium onion sliced into rings) evenly across the bottom.
⏱️ 5 min
- 5
Take portions of the prepared kafta mixture and form them into small, flattened patties or oblong shapes. Place these kafta pieces on top of the arranged vegetables in the baking dish.
⏱️ 10 min
- 6
Place the baking dish in the preheated oven and bake for 20-25 minutes. The kafta should be nicely browned and cooked through, and the vegetables should start to become tender.
⏱️ 25 min•🌡️ 200
- 7
While the kafta is baking, prepare the tahina sauce. In a separate bowl, whisk together 1/2 cup tahini, 1/4 cup fresh lemon juice, 1/2 cup water, 1 minced garlic clove, and 1/2 teaspoon salt.
⏱️ 5 min
- 8
Continue whisking until the sauce is completely smooth and creamy. If the sauce appears too thick, gradually add more water, 1 tablespoon at a time, until it reaches a pourable consistency suitable for coating the kafta and vegetables.
⏱️ 3 min
- 9
Carefully remove the baking dish from the oven after its initial bake.
⏱️ 1 min
- 10
Evenly pour the prepared tahina sauce over the kafta and vegetables in the baking dish.
⏱️ 1 min
- 11
Return the dish to the oven and bake for an additional 10-15 minutes. The sauce should become bubbly and slightly thickened.
⏱️ 15 min•🌡️ 200
- 12
Once baked, remove the dish from the oven. Garnish generously with fresh chopped parsley, toasted pine nuts, and pomegranate seeds.
⏱️ 2 min
- 13
Serve the Kafta Bil Tahina hot, traditionally accompanied by rice or pita bread.
Kitchen Tools
Nutrition Facts (per serving)
Kafta Bil Tahina
For the Kafta
- 500 g ground beef, or lamb/beef mix
- 1 onion, medium, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1 pinch red pepper flakes, optional
For the Tahina Sauce
- 1/2 cup tahini
- 1/4 cup fresh lemon juice, from approximately 1 lemon
- 1/2 cup water, plus more as needed for consistency
- 1 clove garlic, minced
- 1/2 teaspoon salt
For the Vegetables
- 2 potatoes, medium, sliced into rounds
- 2 tomatoes, medium, sliced into rounds
- 1 onion, medium, sliced into rings
For Garnish
- as needed fresh parsley, chopped
- as needed toasted pine nuts
- as needed pomegranate seeds
Instructions
- 1
In a large mixing bowl, combine the 500g ground beef, 1 finely chopped medium onion, 1/4 cup finely chopped fresh parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground allspice. If desired, add a pinch of red pepper flakes.
⏱️ 5 min - 2
Using your hands, thoroughly mix all the kafta ingredients until they are well combined and the mixture feels slightly sticky. This ensures even distribution of flavors.
⏱️ 5 min - 3
Preheat your oven to 200°C (400°F).
⏱️ 10 min•🌡️ 200 - 4
Take an oven-safe baking dish and arrange the sliced vegetables (2 medium potatoes sliced into rounds, 2 medium tomatoes sliced into rounds, and 1 medium onion sliced into rings) evenly across the bottom.
⏱️ 5 min - 5
Take portions of the prepared kafta mixture and form them into small, flattened patties or oblong shapes. Place these kafta pieces on top of the arranged vegetables in the baking dish.
⏱️ 10 min - 6
Place the baking dish in the preheated oven and bake for 20-25 minutes. The kafta should be nicely browned and cooked through, and the vegetables should start to become tender.
⏱️ 25 min•🌡️ 200 - 7
While the kafta is baking, prepare the tahina sauce. In a separate bowl, whisk together 1/2 cup tahini, 1/4 cup fresh lemon juice, 1/2 cup water, 1 minced garlic clove, and 1/2 teaspoon salt.
⏱️ 5 min - 8
Continue whisking until the sauce is completely smooth and creamy. If the sauce appears too thick, gradually add more water, 1 tablespoon at a time, until it reaches a pourable consistency suitable for coating the kafta and vegetables.
⏱️ 3 min - 9
Carefully remove the baking dish from the oven after its initial bake.
⏱️ 1 min - 10
Evenly pour the prepared tahina sauce over the kafta and vegetables in the baking dish.
⏱️ 1 min - 11
Return the dish to the oven and bake for an additional 10-15 minutes. The sauce should become bubbly and slightly thickened.
⏱️ 15 min•🌡️ 200 - 12
Once baked, remove the dish from the oven. Garnish generously with fresh chopped parsley, toasted pine nuts, and pomegranate seeds.
⏱️ 2 min - 13
Serve the Kafta Bil Tahina hot, traditionally accompanied by rice or pita bread.