Baked Kafta with Tahini

Ingredients

• about 450 g Ground beef or lamb
• 1 medium Onion
• 0.5 cup Parsley
• 1 tsp Allspice
• 0.5 tsp Cumin
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 cup Tahini
• 0.25 cup Lemon juice
• 2 cloves Garlic
• 0.25 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large bowl, combine the about 450 g ground beef or lamb, the 1 medium onion (grated), the 0.5 cup parsley (finely chopped), the 1 tsp allspice, the 0.5 tsp cumin, the 1 tsp salt, and the 0.5 tsp black pepper. Use your hands to mix these ingredients thoroughly until they are well combined.
3. 3Divide the meat mixture into equal portions and shape each portion into an oval-shaped sausage or a small patty, approximately 5.08 cm (5 cm) long.
4. 4Arrange the formed kafta pieces in a single layer in a baking dish that is large enough to hold them without crowding.
5. 5Place the baking dish with the kafta into the preheated oven and bake for 25 minutes.
6. 6While the kafta bakes, prepare the tahini sauce: In a separate medium bowl, whisk together the 0.5 cup tahini, the 0.25 cup lemon juice, the 2 cloves garlic (minced), and the 0.25 cup water. Continue whisking until the sauce is completely smooth and creamy.
7. 7After the initial 25 minutes of baking, carefully remove the baking dish from the oven. Evenly pour the prepared tahini sauce over all the kafta pieces in the dish. Return the dish to the oven and continue baking for another 10 to 15 minutes, or until the kafta is cooked through, the sauce is hot and bubbly, and the internal temperature of the kafta reaches 71°C when measured with a meat thermometer.

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