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: Egypt
Ingredients: 1 large onion, quartered; 2 handfuls of mixed herb leaves (mint, dill, coriander/cilantro and parsley); ½ tsp cumin seeds; 1 tsp sesame seeds; ½ tsp poppy seeds (optional); ½ tsp dried mint; 5 tbsp lemon juice; 160 ml/5¼ fl oz/⅔ cup tahini; 2 mild red chillies, deseeded and roughly chopped (optional); 6 garlic cloves, crushed with the blade of a knife; 500 g/1 lb 2 oz minced/ground lamb; 1½ tsp ground allspice; ½ tsp coriander seeds; Potato Matchsticks, to serve; mixed salad, to serve; 1 tbsp olive oil; sea salt

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
Egypt
Palestine
Main course
Gluten-free
Spicy

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