Kofta Tray with Tahini
Ingredients
Kofta mixture
- 1 kg ground meat
- 1 medium onion
- 3 cloves garlic
- 20 sprigs parsley
- 20 sprigs coriander
- 1 green pepper
- 1 tablespoon mixed spices
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Tahini mixture
- 1.5 cups yogurt
- 3/4 cup tahini
- 1/4 cup lemon juice
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 large chopped onion
- 2 cloves crushed garlic
For serving
- Fried pine nuts
Preparation
Set the oven rack in the middle and preheat the oven to 180°C.
Prepare a baking dish suitable for serving or use individual baking dishes.
For the kofta mixture, use a meat grinder with small holes and grind the meat, onion, garlic, parsley, coriander, and green pepper.
Add the mixed spices, salt, and black pepper. Mix the meat and vegetables with your fingertips, rubbing vigorously several times until a homogeneous and smooth kofta is formed.
Shape the kofta into small finger-sized pieces.
In a wide skillet, place olive oil and heat over medium heat.
Add the kofta fingers and wait a few minutes until the bottom is golden, then flip to the other side and turn until the kofta fingers are firm and golden.
Using a slotted spoon, transfer the kofta fingers to the baking dish.
For the tahini mixture, in a deep bowl, place the yogurt, tahini, lemon juice, and salt. Use a hand whisk to mix until a smooth sauce is formed.
In a wide skillet, place the oil and heat over medium heat. Add the onion and garlic and stir with a wooden spoon until golden.
Add the tahini sauce and stir until it starts to boil. Stir for 1 or 2 minutes, then pour over the kofta fingers in the dish.
Place the kofta tray in the oven for 15 minutes.
Remove the kofta tray from the oven, garnish with fried pine nuts, and serve.
