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Main course · Lebanese

Kafta bi Tahini (Baked Beef Kafta and Potatoes in Tahini Sauce)

55 min Serves 4 ~739 kcal/serving ~£10.10 (£2.52/serving) Dairy-freeGluten-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 700 g waxy potatoes
  • 2 tbsp sunflower oil
  • 500 g beef mince
  • 3 onion
  • 30 g fresh flat-leaf parsley
  • 1 tsp ground allspice
  • 0.5 tsp ground cinnamon
  • 8 tbsp tahini
  • 2 lemon
  • 2 garlic cloves
  • 3 tomatoes
  • 1 cucumber

Nutrition (per serving)

Calories
739 kcal
Protein
35.8 g
Carbohydrate
47 g
of which sugars
12.5 g
Fat
43.9 g
of which saturates
11.5 g
Fibre
11.8 g
Salt
0.31 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 220C (200C fan, gas 7). Slice the waxy potatoes into 1cm rounds, toss with the sunflower oil and ½ tsp salt and roast in a large roasting tin for 20 minutes.

  2. 2

    Meanwhile, grate 1 onion and squeeze out the juice. Mix with the beef mince, two-thirds of the parsley (chopped), the allspice, cinnamon and 1 tsp salt and shape into 12 flat patties.

  3. 3

    Lay the kafta over the potatoes, scatter the other 2 onions, thinly sliced, around them and roast for 15 minutes.

  4. 4

    Whisk the tahini with the juice of the lemons, the crushed garlic and ½ tsp salt, then whisk in about 200ml water until smooth and pourable.

  5. 5

    Turn the oven down to 200C (180C fan, gas 6). Pour the tahini sauce over the kafta and potatoes and bake for 15 minutes more until bubbling and golden at the edges and the kafta is cooked through with no pink in the middle.

  6. 6

    Scatter with the rest of the parsley and serve with a salad of chopped tomatoes and cucumber.

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