food for thought

by michelle

koftas with tahini sauce

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Thanks to Yotam Ottolenghi again for these delicious morsels!


In a bowl mix 400g (14 oz) each of freshly minced lamb and beef, 1 small finely diced onion, 2 large minced cloves of garlic, 50g (1¾ oz) of roughly chopped toasted pine nuts (save some whole ones for later), 30g (1 oz) of finely chopped flat-leaf parsley (save some whole leaves for later), 1 large finely diced red chilli, 1½ teaspoons each of ground cinnamon, ground allspice, ground black pepper and salt and ¾ of a teaspoon of grated nutmeg. Shape the mixture into torpedo-shaped koftas weighing approximately 60g (2 oz) each. Make sure to press them together firmly so that they retain their shape when cooking. Arrange them on a plate and chill them. When ready to cook, preheat the oven to 210ºC (410ºF). For the sauce mix 150g (5¼ oz) of tahini paste with 3 tablespoons of lemon juice, 1 crushed clove of garlic, ¼ of a teaspoon of salt and ¼ of a cup of water in a small saucepan. This mixture should be thinner than honey. Warm the sauce a little. Heat 2 tablespoons of vegetable oil in a frypan and sear the koftas in batches over high heat until golden brown. Remove them to an oven tray and when they are all browned finish them in the oven for 2-4 minutes. Spoon the tahini sauce into a serving platter and add the koftas. Garnish with the remaining pine nuts and parsley leaves and serve immediately.


Written by michelle picker

May 11, 2014 at 6:05 am

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