Herbed Kafta with Dukkah Tahini

Name: Herbed Kafta with Dukkah Tahini
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: Serves 4
Cuisine: Palestine
Ingredients: ½ tsp coriander seeds; Potato Matchsticks, to serve; mixed salad, to serve; ½ tsp poppy seeds (optional); 6 garlic cloves, crushed with the blade of a knife; ½ tsp dried mint; sea salt; 1 tbsp olive oil; 2 handfuls of mixed herb leaves (mint, dill, coriander/cilantro and parsley); 1½ tsp ground allspice; ½ tsp cumin seeds; 2 mild red chillies, deseeded and roughly chopped (optional); 1 large onion, quartered; 1 tsp sesame seeds; 500 g/1 lb 2 oz minced/ground lamb; 160 ml/5¼ fl oz/⅔ cup tahini; 5 tbsp lemon juice

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 35

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

Known as kafta b tahini, this dish is particularly popular in Palestine. While not traditional, I’ve added to the tahini an Egyptian mix of spices, herbs and seeds, known as dukkah, which also traditionally includes nuts.

Ingredients

1 large onion, quartered
2 handfuls of mixed herb leaves (mint, dill, coriander/cilantro and parsl

Asia
Palestine
Egypt
Main course
Spicy
Gluten-free

Method

Put the onion in a food processor and pulse to form a rough paste. Squeeze out as much of the liquid as possible. Return the mixture to the food processor, add the herbs, chillies and garlic and pulse again for 1–2 minutes until the mixture forms a fine paste.
Put the lamb in a large mixing bowl. Add the allspice, season to taste with salt and knead the herb an