From The Arab Table by May S. Bsisu
Makes 6 to 8 servings
Kafta
1 packed cup finely chopped fresh parsley
2 pounds lean ground beef or ground leg of lamb
1 pound yellow onions, minced
1 tablespoon salt
1 teaspoon ground allspice
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
Tahini
3 small cloves garlic, mashed
1 cup sesame paste (tahini)
3/4 cup fresh lemon juice
Cold water
Red pepper flakes, to taste
Salt, to taste
2 medium potatoes (about 2 pounds), peeled and thinly sliced
2 teaspoons salt
Pita bread, cut into triangles
Preheat oven to 350 degrees.
For the kafta: Combine all the ingredients in a bowl and knead with your hands until all are thoroughly incorporated and the dough is somewhat smooth. Cover and refrigerate for up to 6 hours or freeze for up to 4 months.
For the tahini: Whisk the garlic and sesame paste together in a small bowl. Add the lemon juice, whisking until the mixture turns into a firm white paste.
Gradually add up to 1/2 cup cold water, whisking constantly, until the sauce thickens. Season with pepper flakes and salt. Thin with up to 1/2 cup water.
Spread the potatoes out in a 10-by-13-inch baking dish and season with the salt. Spread the kafta over the potatoes, pushing it out to the edges of the dish. Smooth the meat with the back of spoon. Bake, uncovered, for 45 minutes.
Remove the dish from the oven and pour off the liquid that has accumulated. Spoon the tahini over the meat, spreading it out evenly. Return the kafta to the oven and bake until the sauce has thickened to the consistency of heavy cream, about 30 minutes.
Cut the kafta (including the potato layer) into 6 or 8 squares and serve, spooning the tahini sauce over it. Serve with the pita bread alongside.
To reheat: Pour 1/2 cup water into the baking dish to thin the sauce, which will have thickened as the dish cooled. Incorporate the water into the sauce, using the back of a spoon. Heat in a preheated 350-degree oven until the meat is warmed through, 10 to 15 minutes.
Copyright 2023 NPR. To see more, visit https://www.npr.org.