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Kofta Bil Tahiniyeh Wil Bandora – Kofta With Tahini Sauce

Yields1 ServingPrep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

The kofta is the meatball of the Middle East.

 150 g Minced meat (beef, lean)
 ¾ Tomatoes
 ¼ Onions
 5 ½ Garlic cloves
 ¼ cup Parsley (chopped)
 ¼ tsp Arabic mixed spice (or All Spice)
 ½ tsp Salt
 Black pepper (to taste)
 ¼ cup Sesame seed paste ('Tahini' in Arabic)
  cup Lemon juice
 ¼ cup Water

Place the onion, parsley and some garlic in a blender and blend three times, scraping the sides in between.


Place the blended mixture on top of the minced meat. Add all the Arabic mixed spice, some salt and black pepper to taste. Mix well by hand to make the kofta.


Spread the kofta evenly in an oven safe serving dish. To smoothen the top, wet your hand in lukewarm water and slide it along the top of the kofta.


Put the chopped tomato on the kofta, cover with aluminum foil, and place in the oven until the tomatoes are cooked (about 60 minutes at 180C).


While the kofta is cooking, make the tahiniyeh sauce by mixing together the water and sesame seed paste (tahini). As you mix, the tahiniyeh will become paste-like.


Add the lemon juice and mix well, then add some salt and crushed garlic and mix again.


Once the tomatoes are cooked take the kofta out of the oven. You will notice the kofta shrank and a lot of water was released. Remove some of the water with a spoon, leaving about ½ cm of water in the serving dish.


Evenly spread the tahini sauce on the kofta and put it back in the oven for about 15 minutes. Do not cover.