Kofta with Tahini Sauce

Name: Kofta with Tahini Sauce
Ingredients: 1.1 lbs ground beef or lamb (500 grams), finely ground; 1/2 bunch parsley; 2 sprigs fresh mint; 2 small onions; 1 tablespoon salt; 1/2 teaspoon allspice; Pinch cinnamon; 2 tablespoons oil for frying the kofta; 1/2 cup tahini (about 120 ml); 5 cups water (about 1.2 liters); Juice of 1/2 lemon; 1 teaspoon salt; 2 tablespoons all-purpose flour; 1/2 cup plain yogurt (about 120 ml); Pinch black pepper; slices Fried potato; Rice with vermicelli

Hiba Jamaleddine @Hiba

Lebanon,baalbeck

Kofta

Hiba Jamaleddine @Hiba

Lebanon,baalbeck

Kofta

Saved

Ingredients

For the kofta:
1.1 lbsground beef or lamb (500 grams), finely ground
1/2 bunchparsley
2 sprigsfresh mint
2small onions
1 tablespoonsalt
1/2 teaspoonallspice
Pinchcinnamon
2 tablespoonsoil for frying the kofta
For the tahini sauce:
1/2 cuptahini (about 120 ml)
5 cupswater (about 1.2 liters)
Juice of 1/2 lemon
1 teaspoonsalt
2 tablespoonsall-purpose flour
1/2 cupplain yogurt (about 120 ml)
Pinchblack pepper
For serving:
slicesFried potato
Rice with vermicelli

Saved

Steps

1

Wash the parsley. Finely chop the parsley, onions, and mint together in a food processor. Add the ground meat, then process again. Add the salt and spices and mix well.
2

Chill the kofta mixture in the refrigerator for a short time. Remove from the fridge and shape into small balls.
3

Heat the oil in a pan over medium heat. Add the kofta balls and cook, turning, until browned and cooked through.
4

In a bowl, mix all the tahini sauce ingredients together while cold. Pour the sauce over the cooked kofta in the same pot you used for frying.
5

Once the sauce starts to boil, reduce the heat and let it simmer until it thickens slightly.
6

Do not overcook; simmer for just 10 minutes. Serve with fried potato slices and rice with vermicelli.