Thursday, October 30, 2008
Kefta Bil Tahini
This is comfort food for me that reminds me of my childhood. It could probably be compared to ‘rissoles and mash’ if it had to be but it tastes much much better!
This translates to Kefta with tahinin; kefta being a mince meat ball (also known as kofta in other cultures)
It is a very simple dish, the only tricky part being making the tahini sauce, but if you follow the instructions, it should be fine. Serve with steamed basmati rice and a salad.
Sorry i dont have a photo fo the served product - we were all too hungry to wait for a photo!
Kefta bil tahini (serves 4)
500 grams mince meat (lamb or beef)
1 onion, diced
1 tomato, finely diced
Bunch of parsley, diced
Cumin, coriander, mixed spice
Splash of Tomato sauce
Mixed spices, salt and pepper to taste
2-3 tablespoons of tahini
Juice of 1-2 lemons, to taste
3 Potatoes, sliced 1cm thick
1 onion, sliced thinly
For the kefta, mix all ingredients with your hands, adding enough breadcrumbs to make the mixture hold shape. Refrigerate the mixture for 30 minutes to give it more hold. When ready to grill, preheat grill to 180C and roll the mixture into balls (about 2 tablespoons worth per ball). Flatten slightly and grill on both sides until cooked.
For the tahini sauce, put the tahini in a small bowl. Add 1 tablespoon of water and beat into the tahini well, until it stops being lumpy and forms a smooth paste. Add another table spoon of water and do the same thing. If you skip this step, when you add the rest of the water, the tahini will coagulate and form a lumpy mess. Add the lemon juice, mix well and then add about 1L of water, stirring well to for a nice sauce.
Arrange the potato slices on the bottom of an oven proof dish (such as a lasagne dish). Top with sliced onion and cooked kefta. Pour sauce over and make sure it covers most of the kefta. if it doesnt, add more water.
Put into an oven at 180C for about 30 minutes (covered with foil), or until the liquid is bubbling and it smells good.
Serve on rice