Ingredients
- 1 large onion
- 1 small bunch of parsley
- 3tbsp olive oil
- 500g beef mince
- 500g lamb mince
- 6 potatoes, peeled and thinly sliced
- 12 cherry tomatoes
- ½tsp dried rosemary
- 1tsp chopped thyme
- Salt and pepper
- 1½tsp baharat spice mix
- 4tbsp tahini
- Juice of 3 lemons
- Preheat the oven to 180 degrees.
- Place the onion, parsley and olive oil in a food processor and blitz till it forms a chunky paste.
- Pour this into a large bowl and add the minced beef and lamb along with the spices. Season generously with salt and pepper. Mix well to combine.
- Form the meat mix into about 24 little koftas. Roll into balls then flatten gently.
- Peel and thinly slice the potatoes. Stand one flattened kofta into the oven proof dish then arrange two to three slices of potato in front of it, followed by another kofta, more potato slices etc.
- Keep repeating this pattern until the ingredients are all used and the dish full. Arrange the halved cherry tomatoes on top. Scatter the rosemary and thyme over. Bake for 30 minutes.
- Meanwhile mix the tahini and lemon juice together with a generous pinch of salt till smooth and creamy. It’ll thicken slightly once mixed.
- Pour the lemon tahini sauce over the potato and kofta bake. Return it to the oven for 20 more minutes till it’s bubbling and golden on top and the potato slices are cooked through.
- This can be served with bread, rice or a green salad.
