Kafta in a light tahini sauce topped with pine nuts
Course
Main Course
Cuisine
Lebanese
Keyword
Comfort food, Dinner Party, Homemade
Cook Time30minutes
Servings4
AuthorZaatar and Zaytoun
Ingredients
For the kafta
500gground beef
1medium onion
handful of parsley approx 1 cup
¼teaspoonblack pepper
1teaspoonseven spice
¼teaspoonsalt (good pinch)
For the tahini sauce
½cuptahini
½cuplemon juice(2 lemons)
1cupwater
½teaspoonsalt
Other
1large onionsliced into ribbons
handful pine nuts
Instructions
To make the kafta
In a food processor, finely chop the onion and parsley
Add the ground beef, spices, salt to the parsley and onions and run through the food processor until it clumps together
Using your hands, pinch off a section and roll into golf sized balls
In a pan, sauté the sliced onions and sauté in a good drizzle of mild olive oil until golden
Add the kafta balls to the onions and brown, turning gently for about five minutes
To make the tahini sauce
In a bowl add the water, tahini, lemon juice and salt and stir vigorously until well combined. Be patient and keep stirring, adding a little extra tahini if it needs
Taste the tahini sauce if it needs any extra lemon, salt or water. The consistency should be not be too thick
Pour the tahini sauce on the kafta balls and increase the heat to medium until it starts to boil, then reduce the heat and simmer for around ten minutes
To assemble the dish
In a non stick pan, lightly toast the pine nuts for a few minutes and sprinkle over the kafta when done