Kofta bi Tahini

🔥 Prep

• Measure 400 g ground lamb and 300 g ground beef into a large bowl.
• Peel and grate the 1 yellow onion; add to the bowl.
• Peel and mince 5 cloves garlic; add.
• Chop 25 g flat‑leaf parsley; add.
• Measure 1 tbsp baharat, 1 tsp cumin powder, 0.5 tsp coriander powder, 0.25 tsp cinnamon powder, 1.5 tsp salt, and 0.5 tsp black pepper; add to the meat mixture.
• Peel 3 potatoes and slice into ½‑inch rounds; toss with 1 tbsp olive oil and a pinch of salt.
• Measure 120 ml tahini, 60 g Greek yogurt, 4 tbsp lemon juice, and 250 ml water for the sauce; set aside.
• Measure 30 g pine nuts and 2 tbsp pomegranate seeds for garnish; set aside.

🔥 Cook

• 1. Preheat oven to 200°C (400°F). Arrange the potato slices on a baking sheet and roast for 15 minutes until lightly golden.
• 2. While potatoes roast, heat 1 tablespoon olive oil in a skillet over medium‑high heat. Add the kofta patties and sear for 2 minutes per side to develop a crust.
• 3. In a bowl, whisk together 120 ml tahini, 4 tbsp lemon juice, 60 g Greek yogurt, the minced garlic from prep, a pinch of salt, and 250 ml warm water until smooth; set aside.
• 4. Reduce oven temperature to 190°C (375°F). In a deep baking casserole, layer the seared kofta patties and roasted potato slices alternately. Pour the tahini sauce evenly over the top. Bake uncovered for 20 minutes until bubbling and lightly golden.
• 5. In a small pan, melt 1 tablespoon ghee over medium heat. Add the 30 g pine nuts and sizzle for 1–2 minutes until golden. Remove from heat.
• 6. Sprinkle the toasted pine nuts, 2 tbsp pomegranate seeds, and extra chopped parsley over the baked kofta.

🔥 Serve

• Serve the hot kofta bi tahini directly from the casserole dish.
• Accompany with warm pita bread or flatbread for scooping.
• Add a simple cucumber‑tomato salad dressed with lemon juice and olive oil on the side.
• Garnish with extra parsley and a drizzle of extra tahini sauce if desired.