Baked Kefta with Tahini Sauce
A renowned, much-beloved dish that melds ingredients, flavors, and textures to create a delectable meal!
600g of mixed ground lamb and beef (kebab mix)
1 finely chopped large onion
3 tablespoons of chopped parsley
3 tablespoons of chopped mint
Teaspoon of ground cinnamon
50g of roasted pine nuts
1 juiced, deseeded chopped tomato (optional)
3/ 4 cup of basic Prince Tahini (see page 10)
1 ¼ cup of water
Juice of 2 lemons
4 garlic cloves
Salt
2 tablespoons of breadcrumbs
1 finely chopped large onion
3 tablespoons of chopped parsley
3 tablespoons of chopped mint
Teaspoon of ground cinnamon
50g of roasted pine nuts
1 juiced, deseeded chopped tomato (optional)
3/ 4 cup of basic Prince Tahini (see page 10)
1 ¼ cup of water
Juice of 2 lemons
4 garlic cloves
Salt
2 tablespoons of breadcrumbs
Mix the meat with the other ingredients, and place in an oiled, 26” heat resistant baking pan.
Roast in oven preheated to 200ºC for 10 minutes.
Pour Tahini over the meat, and sprinkle with breadcrumbs.
Bake for 15 minutes or until golden.
Roast in oven preheated to 200ºC for 10 minutes.
Pour Tahini over the meat, and sprinkle with breadcrumbs.
Bake for 15 minutes or until golden.
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