Jordanian Kofta bi Tahini
Created by Kari Ray
Jordan has long been a cultural crossroads. Serving as a highway between Europe, Asia and the middle East, the food has taken on a culture of its own. Food plays a huge role in the lives of Jordanian people and is commonly used by to express their hospitality and generosity. Kofta bi tahini is a hearty casserole of spiced ground meat and sliced potatoes baked in a sauce that captures the nutty flavors of tahini.
- 1 lb (400 grams) ground lamb
- 1 lb (400 grams) ground beef
- 1 cup (about 1 large) onion, finely chopped
- 2 large cloves of garlic, minced
- 2 tbsp toasted pine nuts, roughly chopped, plus extra whole ones to garnish
- ½ cup flat-leaf parsley, finely chopped, plus extra to serve
- 1 large medium-hot red chili, deseeded finely chopped
- 1½ tsp ground cinnamon
- 1½ tsp ground allspice
- ¾ tsp grated nutmeg
- 1½ tsp ground black pepper
- 1½ tsp salt
- 2 medium potatoes, thinly sliced
- 1 cup tahini paste
- ½ cup lemon juice
- 4 cups boiling water
- 1 tsp garlic paste
- ½ tsp salt or to taste
- Preheat oven to 400˚F (200˚C)
- In a large bowl, combine all kofta ingredients. Using your hands, mix everything together until combined.
- Once meat mixture is thoroughly combined, roll meat into balls using about 2 tbsp of meat per ball.
- Arrange in a 9×13″ baking dish. Place potatoes in a layer on top of the meatballs. Cover with aluminum foil and bake for 20 minutes
- Meanwhile, whisk together tahini paste and lemon juice. The mixture will thicken as you whisk.
- Add the water and continue to whisk until free of lumps. Stir in the garlic and salt.
- Remove the dish from the oven and pour the sauce over top, gently stirring it into the accumulated juices.
- Continue baking uncovered, another 15-20 minutes or until potatoes are tender, and the sauce is slightly thickened.
Sprinkle with parsley and serve with flatbread.