Kofta with tahini, potato and onion

Name: Kofta with tahini, potato and onion
Yield: Serves four
Cuisine: Palestinian
Ingredients: 1 large plum tomato, coarsely grated and skin discarded (90 g); 1 tsp tomato purée; 250 g beef mince (at least 20% fat); ½ an onion, coarsely grated (75 g); ¾ tsp ground cinnamon; 1 tsp Aleppo chilli flakes (or ½ tsp regular chilli flakes); 2 tsp olive oil; ¾ tsp allspice; 10 g parsley, roughly chopped; 125 g tahini; 3 tbsp olive oil; 3 baking potatoes (500 g), peeled and cut into roughly 1½cm dice (470g); 2 garlic cloves, crushed; ¾ tbsp cider vinegar; 1½ tbsp lemon juice; 80 g Greek-style yoghurt; ½ tsp Aleppo chilli flakes (or ¼ tsp regular chilli flakes); 25 g pine nuts, lightly toasted; 5 g picked parsley leaves; 1 onion, thinly sliced (150 g); 250 g lamb mince (at least 20% fat); Salt and black pepper

Preparation info

Serves
four

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

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.

Ingredients

Asia
Palestine
Main course
Gluten-free

Ingredients

Method