Kofta Tray with Tahini
Ingredients
Kofta mixture
- 1 kg ground meat
- 1 medium onion
- 3 cloves garlic
- 20 sprigs parsley
- 20 sprigs cilantro
- 1 green bell pepper
- 1 tablespoon mixed spices
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Tahini mixture
- 1.5 cups yogurt
- 0.75 cups tahini
- 0.25 cups lemon juice
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 large chopped onion
- 2 cloves crushed garlic
For serving
- Fried pine nuts
Preparation
Position the rack in the middle of the oven and preheat the oven to 180°C.
Prepare a baking dish suitable for serving at the table or individual oven dishes.
For the kofta mixture, in the meat grinder, install the disc with small holes and place a deep plate under the grinder.
Grind the meat, onion, garlic, parsley, cilantro, and green pepper.
Add the mixed spices, salt, and black pepper, then with your fingertips, mix the meat and vegetables, rubbing vigorously several times until a homogeneous and smooth kofta forms.
Shape the kofta into small fingers.
In a wide skillet, place olive oil and put the skillet on medium heat to heat the oil.
Add the kofta fingers, wait for a few minutes until the bottom is golden brown, then flip to the other side and turn until the kofta fingers are firm and golden brown.
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, then using a hand whisk, mix until a smooth sauce forms.
In a wide skillet, place the oil and put the skillet on medium heat, add the onion and garlic, and using a wooden spoon, stir the onion until it becomes golden brown.
Add the tahini sauce and stir until it begins to boil, then stir for one or two minutes and 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 pine nuts, and serve.
