Meat kofta (ground meat seasoned with herbs and onion etc) baked in tahini sauce with fried potatoes and pine nuts …
Actually this post goes to the MFBC (Muslim Food Bloggers challenge) …This is a small groups in facebook with a talented food bloggers and we. have a challenge running this month .
The challenge is very intresting that we are assigned with a particular famous food blog and has to go through the blog and try out the recipe that we wanted to..This month blog is Chef in disguise a collection of middle eastern recipes .. she is none other than sawsan .who is a doctor blogger and food photographer. ….she has variety of easy to make and traditional middle eastern recipes..I went through the recipes I was so happy and thrilled as I got most of the recipe I have been wanting to do… I couldn’t select only one.but wanted to try most of it…my family likes the arabic food much..so finally i shortlisted 2 recipes and am now done with this kofta in tahini sauce...Thank you so much sawsan for posting such a easy and tasty recipe…we loved each bite of it .
I have served it with persian saffron rice …The nutty flavour of the sauce with lemon touch serve well withkofta and rice..The kofta is juicy and soft …Here i have shallow fried the kofta and potatoes but you can also bake these too prior to adding to the sauce…
| Prep Time | 15 minutes |
| Servings |
|
- 1 cup tahini sauce
- two lemons juice of
- 1/2 teaspoon salt
- 4 cups water water yoghourt recently boiled (you cans replace 1 cups of the with
Ingredients
Tahini Sauce
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- To the mutton keema add the finely chopped onion , parsely ,olive oil , spice and knead them into a mixture..
- make balls and prees slightly and shallow fry it..Then shallow fry the potatoes which is marinated with salt and pepper..
- Mix tahina and lemon juice together, the tahini will become lighter in consistency at first but it will thicken as you keep on mixing and become lighter in color.Slowly add the water while stirring to keep the mixture smooth. One of the tricks is to place the tahini in a pot and bring it to a boil before pouring it over the kofta, this gives you a smoother tahini sauce without any lumbs
- place the fried kofta in a baking dish and arrange the potatoes on top of it or in between . Pour sauce over kofta until you cover the kofta and topping
- Cover the pan with foil, poke a few holes in the foil to allow steam to escape
- Bake in the oven on the lowest rack at 220 C FOR 15- 20 minutes then remove the foil and cook until sauce thickens.
Meanwhile, have a look at what my other fellow bloggers have tried as a part of this first MFBC challenge!
This kofta in tahini sauce seems really interesting… especially would go amazingly well with some pitas… Lovely selection, Asheera! Thank you so much for participating this month, hope to see your active participation in the future challenges too… 🙂
Yum yum yummy!! Would love to taste it 😊😊