Wow, looks and sounds really great.
We like Middle Eastern food so I'll have to give this recipe a go.
Chris.
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From:
Sent: Oct 9, 2021 1:39 PM
To:
Subject: [oz-food] Kofta with tahini, potato and onion (from Falastin)
So I did end up making this, and I’m very glad I did. Really different from
what we’re used to, but tasty and we’ll have again.
Vicki. :-)
Kofta with tahini, potato and onionServings: 4 Ingredients:3 baking potatoes
(500 g), peeled and cut into roughly 1½ cm dice (470g)3 tbsp olive oilSauce:125
g tahini80 g Greek-style yoghurt1½ tbsp lemon juice¾ tbsp cider vinegar2 garlic
cloves, crushed1 onion, thinly sliced (150 g)5 g picked parsley leaves25 g pine
nuts, lightly toasted (see page 339)½ tsp Aleppo chilli flakes (or ¼ tsp
regular chilli flakes)Salt and black pepperKofta:250 g lamb mince (at least 20%
fat)250 g beef mince (at least 20% fat)½ an onion, coarsely grated (75 g)1
large plum tomato, coarsely grated and skin discarded (90 g)1 tsp tomato purée2
tsp olive oil¾ tsp allspice¾ tsp ground cinnamon1 tsp Aleppo chilli flakes (or
½ tsp regular chilli flakes)10 g parsley, roughly chopped2 garlic cloves,
crushedDirections:Preheat the oven to 220°C fan.
In a medium bowl, toss the potatoes with 2 tablespoons of oil, ¾ teaspoon of
salt and a good grind of black pepper. Transfer to a parchment-lined baking
tray and bake for 25 minutes, tossing halfway through, until golden and cooked
through. Remove from the oven and set aside.
Increase the oven to 230°C fan.
Meanwhile, put all the ingredients for the kofta mixture into another medium
bowl with 1 teaspoon of salt and a generous grind of black pepper. Shape into
12 little torpedo-shaped pieces, each weighing about 55–60g. Set aside while
you prepare the sauce.
To make the sauce:Put the tahini, yoghurt, lemon juice, vinegar and garlic into
a medium bowl with 125 ml of water, ¾ teaspoon of salt and a good grind of
black pepper. Whisk together well, until smooth and slightly runny, and set
aside until needed.
Put the remaining tablespoon of oil into a large ovenproof sauté pan and place
on a medium-high heat. Add the kofta and the sliced onion and cook for about 5
minutes, or until the kofta are lightly coloured and the onion has softened.
Transfer the pan to the oven and bake for 4 minutes, or until the kofta are
cooked through and the onions have lightly browned.
Remove from the oven, stir in the potatoes and pour over the tahini sauce.
Swirl the pan, so that the sauce gets distributed, and return to the oven for a
final 4 minutes, or until the sauce is bubbling.
Remove from the oven and leave to cool for 5 minutes before topping with the
picked parsley, pine nuts and chilli. Serve directly from the pan.Notes:Playing
around: This is a rich dish, thanks to the tahini. If you want to lighten
things up, the potatoes can be replaced with florets of cauliflower. Other
vegetables also work: cubes of butternut squash or pumpkin, for example. If you
do this, the cauliflower will need 5 minutes less in the oven than the potatoes
and the squash or pumpkin will need about 5 minutes more.
