Jordanian Kofta bi Tahini

INGREDIENTS

• 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

Tahini Sauce:

• 1 cup tahini paste
• ½ cup lemon juice
• 4 cups boiling water
• 1 tsp garlic paste
• ½ tsp salt or to taste

INSTRUCTIONS

1. Preheat oven to 400˚F (200˚C)
2. In a large bowl, combine all kofta ingredients. Using your hands, mix everything together until combined.
3. Once meat mixture is thoroughly combined, roll meat into balls using about 2 tbsp of meat per ball.
4. 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
5. Meanwhile, whisk together tahini paste and lemon juice. The mixture will thicken as you whisk.
6. Add the water and continue to whisk until free of lumps. Stir in the garlic and salt.
7. Remove the dish from the oven and pour the sauce over top, gently stirring it into the accumulated juices.
8. Continue baking uncovered, another 15-20 minutes or until potatoes are tender, and the sauce is slightly thickened.

To Serve

Sprinkle with parsley and serve with flatbread.