Kiftah is more like the Arabic version of meatballs, which consists of ground lamb or beef mixed with finely chopped parsley, garlic, onions, and some spices. Kiftah is very well known in Palestine, it can be made in few versions, either kiftah bi seniyeh where it can be baked with potatoes and tomatoes or kiftah kabab on a skewer grilled, or this recipe kiftah bi tahini sauce. The main difference with the latest is adding the tahini sauce which makes the taste a bit more distinguished than the other recipes, as the tangy delicious tahini sauce dominates the flavor.
- 1 pound ground beef or (half beef and half lamb)
- 1 bunch of parsley finely chopped
- 1 onion finely chopped
- 1 teaspoon allspice
- salt and pepper
- 3-4 small Yukon potatoes
- 1/2 cup of tahini
- 1 cup of water
- 2 cloves garlic
- 1/3 cup lemon juice
- Mix the meat well with finely chopped parsley, onions, allspice, salt, and pepper. Shape the meat into either balls or oval shapes and place them in a baking pot.
- Peel and slice potatoes following the same shape order of the meat and place over the meat in the same baking pot.
- Heat the oven to 350 degrees, cover the pot and bake for about 30 minutes and until the meat and potatoes are cooked.
- Prepare the tahini sauce which includes tahini, water, lemon juice, salt, and garlic. Mix everything well in a blender.
- Once the pot is ready, take it out of the oven, (if the pot has so much water as a residue from baking take most of that water out before pouring the tahini sauce). Pour tahini sauce and place the tray back in the oven for another 15-20 minutes uncovered.