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

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

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Ingredients

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