This recipe is designed to serve 5 and can be made for either lunch or dinner. The cooking and preparation will take about 65 minutes in total, breaking down to 50 minutes for cooking and 15 minutes for preparation.
Firstly, gather the ingredients. You will need a large onion, a small bunch of parsley, 3 tablespoons of olive oil, half a kilogram of minced beef and also half a kilogram of minced lamb. For the vegetables, you will need six thinly sliced potatoes (peeled) and twelve cherry tomatoes. For the seasoning, you will require half a teaspoon of dried rosemary, a teaspoon of chopped thyme, salt and pepper, and a teaspoon and a half of baharat spice mix. Lastly, for the sauce, you will need 4 tablespoons of tahini and the juice of 3 lemons.
Now, to cook. Begin by preheating your oven to 180°C. Using a food processor, blend the onion, parsley, and olive oil until you achieve a chunky paste. Mix this paste with the beef and lamb mince in a large bowl; added with the correct measure of spices and adjust the taste with salt and pepper.
Now, form the meat mixture into roughly 24 small koftas, rolling them into balls before gently flattening them. Start layering your dish with a flattened kofta followed by two or three slices of potatoes and repeat this process until your dish is full. Finally, garnish your dish with the halved cherry tomatoes and sprinkle over the rosemary and thyme. Bake this dish for half an hour.
Whilst waiting, create the sauce by mixing the tahini with lemon juice and a good pinch of salt until it becomes smooth and creamy.
When 30 minutes has passed, take your dish out the oven and pour over the tahini-lemon sauce. Place it back in the oven for an additional 20 minutes until the dish turns golden and starts to bubble, and the potatoes are well cooked.
This dish pairs perfectly well with bread, rice, or a fresh green salad. You have now successfully made a nutritious and filling meal. Enjoy!