Name: Meatballs and Vegetables in Tahineh Sauce (Tajen)
Cuisine: Palestinian
Ingredients: A dash of cinnamon and a dash of nutmeg; 1 medium onion (about 100 g/4 oz); ⅓ tsp allspice; ¾ cup tahineh; 1½ cups water; 1¼ tsp salt, or according to taste; 4–5 medium tomatoes (about 500 g/1 lb 2 oz); ½ tsp pepper; 6 garlic cloves, crushed; ¼ cup lemon juice; 1 small bunch of parsley (20 g/1 oz), about half a cup, chopped; 600 g (1 lb 6 oz) potatoes; 500 g (1 lb 2 oz) marrows; 800 g (1 lb 14 oz) minced beef; 500 g (1 lb 2 oz) aubergines (about one large rihawi type); 3 tbs vegetable oil

Preparation info

Difficulty
Easy

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

About

A dish that is both economical and substantial. It feeds a large family economically as a relatively small amount of kiftah goes a long way. The following recipe is enough for six hungry adult mouths and the combination of meat, vegetables and tahineh make it the epitome of healthy nutrition. If you are partial to lamb, you can prepare lamb kiftah or mix half lamb and half beef.