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Kifta and Potatoes with Tahini Sauce
Kifta and Potatoes with Tahini Sauce
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Middle Eastern kifta: Lamb rolls seasoned and baked with potatoes, served with zesty tahini sauce.
Ingredients:
  • 1 pound ground lamb
  • 0.5 large onion, minced
  • 0.5 cup minced fresh parsley
  • 1.25 teaspoons salt
  • 0.75 teaspoon ground allspice
  • 0.75 teaspoon ground black pepper
  • 2 tablespoons vegetable oil, or as needed
  • 5 potatoes, peeled and sliced into rounds
  • salt to taste
  • 2 cloves garlic, crushed and peeled
  • 2 lemons, juiced
  • 1.5 cups water
  • 0.5 cup tahini
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 1 tablespoon olive oil
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • Mix together lamb, onion, parsley, salt, allspice, and pepper in a large bowl. Shape the mixture into 2 1/2-inch long meat pieces and place them in a baking pan.
  • Place in the preheated oven and bake for 15 minutes.
  • As the meat simmers, warm vegetable oil in a pan over medium heat. Fry potatoes until they turn a light golden color, approximately 5 minutes. Place them on paper towels to absorb any extra oil and season with salt.
  • Take the lamb out of the oven, and carefully dispose of any excess fat. Keep the oven on.
  • In a food processor, blend garlic, lemon juice, water, tahini, salt, and pepper until creamy. Keep the tahini sauce aside.
  • Top the lamb with a layer of potatoes and generously drizzle tahini sauce over them. Finish off with a delightful drizzle of olive oil before placing the baking dish back into the oven.
  • Roast in the preheated oven until the lamb is cooked through and reaches an internal temperature of at least 150°F (65°C), approximately 30 minutes longer.

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