A perfectly seasoned kefta with a creamy and tangy tahini sauce. Baked with fried potatoes and spicy jalapeno. This is truly the perfect fall dish.
1.5 lbs 90/10 Ground Beef
1 Onion, minced
2 Cloves Garlic, minced
1/2 Bunch Parsley, finely chopped
1/2 Jalapeno deveined, finely diced
1/2 tsp Ground Cardamom
1/2 tsp Ground Black Pepper
1 tsp Salt
1 1/2 tbsp Kefta Seasoning
2 tbsp Ketchup
1 Cup Tahini
1/3 Cup Lemon Juice
2 1/2 Cups Water
2 tsp Chicken Boullion Powder
2 tsp Salt
1 tsp Pepper
1 tsp Kefta Seasoning
2 tbsp White Vinegar
2 tbsp Yogurt
2 tbsp Meat Drippings
1 Potato, Sliced into 1/2 inch discs
Mix the beef, onion, garlic, jalapeno, parsley, ketchup and seasonings together. Don’t overmix or the meat will be tough. Spread evenly into a 9×13 inch metal pan or 10 inch round. Make little dents with your fingers so the sauce sits in them.
Fry the Potatoes and set aside.
Parbake the kefta at 450 F for 10 minutes. Reserve some of the drippings for the tahini sauce and pour off the rest. It could make your sauce separate if you keep it.
Blend or whisk the tahini, lemon juice, water, vinegar, and seasonings. Add the yogurt and kefta drippings.
Whisk the tahini over medium heat until boiling. Allow it to boil on low for 2 minutes.
Arrange the fried potatoes over the parbaked Kefta. Pour the boiled tahini sauce on top.
Bake at 450 F for about 20 minutes or until the sauce is bubbly and slightly reduced.
Remove the Kefta and allow it to sit for a few minutes before serving. The sauce will thicken slightly. Serve with rice or bread. Enjoy!
Keywords: kefta, tahini, middle eastern, weeknight meals, easy dinner