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Lamb koftas in tahini sauce (Lahme bi sayniyi)
Serves 4 Starters and mains
For the koftas
- 350g minced beef
- 2 large onions, grated
- bunch flat-leaf parsley, finely chopped
- 1tbsp ground coriander
- 1tbsp ground allspice
- 1tbsp paprika
- 1 tomato, grated, juices reserved
For cooking
- 4 tomatoes, thinly sliced
- 2 mild green chilli peppers, halved lengthways without cutting right through the stalk
For the sauce
- 4tbsp tahini
- juice 1 lemon
- 1tbsp pomegranate molasses
To serve
- Spicy potatoes or bread
Method
Preheat the oven to 200C/ 180C F/Gas 6. In a large bowl, knead all the kofta ingredients together for 3 minutes. You can also do this in a food processor.
Spread the seasoned meat evenly over the bottom of a round baking dish or pan. Press it into a compact layer. Arrange the tomato slices and green chillies over the meat.
Bake for 20 minutes in the middle of the oven, until the juices are released and the meat is almost completely cooked. Remove from the oven and carefully pour the meat juices into a separate pan.
Mix the tahini, lemon juice and pomegranate molasseswith the meat juices. Whisk 5 minutes over a high heat until the sauce is boiling. Pour the sauce over the koftas.
Preheat the grill and cook for a further 10-15 minutes, until the tomatoes and peppers start to char. Serve warm with spicy potatoes or bread.
This recipe featured in the March/April 2021 issue of Food and Travel. To subscribe, click here.
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