Lamb Koftas in Tahini Sauce (Lahme Bi Sayniyi)

Servings: Serves 4 Source:

Ingredients

FOR THE KOFTA

12 oz (350 g) of ground lamb

12 oz (350 g) of ground beef

2 large onions (grated)

1 bunch of flat-leaf parsley (finely chopped)

1 tablespoon of ground coriander

1 tablespoon of ground allspice

1 tablespoon of paprika

1 tomato (grated, reserving the juice)

Salt and pepper to taste

FOR COOKING

4 tomatoes (thinly sliced)

2 mild green chili peppers (sliced in half or into rings)

FOR THE SAUCE:

4 tablespoons of tahini

Juice of 1 organic lemon

1 tablespoon of pomegranate molasses

Directions

Preheat the oven to 400°F (200°C).

In a large bowl, knead all the kofta ingredients together for 3 minutes until smooth (this may also be done in a food processor).

Spread the seasoned meat evenly over the bottom of a round baking dish or pan. Press it into a compact layer.

Arrange the tomato slices and green chili peppers over the meat.

Bake for 20 minutes in the middle of the oven, until the juices are released and the meat it almost completely cooked. Remove from the oven and carefully pour the meat juices into a small saucepan.

Add the tahini, lemon juice, and pomegranate molasses to the meat juices in the saucepan. Whish this mixture for 5 minutes over high heat until the sauce boils.

Pour the sauce over the kofta. Turn on your broiler and broil the kofta for 10-15 minutes, until the tomatoes and peppers start to char.

Serve the dish warm, accompanied by spicy potatoes or bread.