For cooking at home during this Ramadan, we have got some inspiration from Dima Sharif, author of Plated Heirlooms. She shares the traditional recipe of Lamb Kofta and Potatoes in Tahina Sauce, presented in a modern way. As Dima says, ‘Traditionally the Kofta is spread out as a whole layer in the baking tray, then topped with the tomato slices and fried potato disks but for a more modern presentation. I went with rolled kofta, finely diced tomatoes and potato wedges. Both taste the same, just different in presentation.’ Do try the recipe of Musakhan or Roast Chicken with Slow Cooked Onions in Olive Oil that Dima shares with us. Do read our review of Dima’s cookbook Plated Heirloom.
Dima is also the founder of Mooneh LLC, a line of artisanal food pantry products that are created following old school food preservation methods. What better way to celebrate traditional and cultural recipes? Enjoy creating delicious meals for your family Iftars and Suhoors this Ramadan!
Kofta o batata bil t’heeneh ~ Lamb Kofta and Potatoes in Tahina Sauce
- 1 kg minced lamb, thigh meat is a good option
- 2-3 cloves garlic, minced
- 1 bunch of parsley, stems removed leaving only the leaves
- 2 green chillies, finely chopped (optional for spicy)
- 3 large tomatoes, peeled, deseeded and finely diced
- 3 large potatoes, peeled and cut into thick wedges, fried until golden
- 1⁄2 cup tahina juice of 2-3 lemons
- 2 cups meat broth
- salt and pepper to taste
- toasted sesame seeds for garnish
- finely chopped parsley for garnish
- Fry the potato wedges until slightly golden. Drain on kitchen towels and set aside.
- In a small bowl, mix together 2 tbsp olive oil, 2 cloves garlic crushed and season with salt and freshly cracked black pepper. Mix well to combine. Brush this mixture along the bottom and sides of a deep baking tray and set aside.
- Make the Kofta meat by placing, the lamb mince, chillies (if using), minced garlic, chopped onion, parsley leaves, and seasoning in a food processor. Process until all are finely minced and combined. The minced mixture must be smooth. Remove from the processor and divide into equal sized balls.
- Shape each ball into a medium-size sausage. Line the sausage-shaped koftas alternating with the potato wedges on the prepared baking tray. Sprinkle the tops with the finely diced tomatoes and season lightly with salt and freshly cracked black pepper. Roast, covered, in a 230C oven for 15-20 minutes, shaking the tray twice throughout.
- In the meantime, make the tahina sauce by mixing 1⁄2 cup tahina, salt and black pepper with the juice of 2-3 lemons until a paste forms. Thin the tahina paste with the heated meat broth, mixing well to combine and scraping the bottoms as you mix. You should end up with a smooth, slightly thick but runny tahina sauce. Set aside.
- Pour the tahina sauce over the kofta and potatoes and continue to roast, uncovered, for 10-15 minutes or until the Tahina sauce is thickened. Garnish with finely chopped parsley and toasted sesame seeds. Serve hot with some warm pita bread, green olives and garden salad.
[Dima Sharif, the author of Plated Heirlooms, has shared this recipe and image with FoodeMag website. We may have altered it to match the format in which our recipes appear in this website]