INGREDIENTS
1 kg minced beef meat
2 small Onions
1 cup Parsley, chopped
1 tsp. Spice mix, 7 Baharat
½ tsp. Cinnamon powder
1 tsp. Salt
1 Egg
1/2 cup Vegetable Oil
FOR THE TOPPING
4 large sliced Potatoes into rounds (medium thickness)
FOR THE TAHINI SAUCE
1 cup Tahini
1/2 cup Lemon Juice
1 tsp. Salt
4 cups of Water
PREPARATION
Peel the onions and chop them in a blender.
With the minced meat, egg and all spices and salt, mix well and pour in a bowl.
In a casserole dish or pan coated with vegetable oil, flatten out the kafta mixture with your hand.
Make small holes in the meat with your fingers, so that later the meat will absorb the sauce better and take up the flavors of the tahini.
Place the casserole on the stove and fry the kafta on medium heat and lightly brown it on both sides, then turn the kafta to the right side up.
Fry the sliced potatoes halfway, and arrange on top of the kafta.
Mix tahini sauce with lemon juice, salt, and water, add the water gradually as you keep mixing until it becomes lighter in consistency and lighter in color.
Pour the tahini lemon sauce over the kafta and potatoes until it is covered with the sauce.
Cook on a stove or in the oven for around 20 minutes.
The sauce will bubble and thickens while cooking, you can always add more water to keep enough sauce when serving.
Continue cooking until well done.
Enjoy sopping up the tahini sauce with pita bread.
