Kafta with Tahini

Latifa Al-NasserCuisinier

Ingrédients

• Half a kilo of kafta meat without spices
  0.5 kg
• 1 large onion, sliced
  1 piece
• 2 large potatoes, sliced
  2 pieces
• Tahini sauce: 1/2 cup tahini, juice of two lemons, 2/3 cup water, salt
  0.5 cup
• Smoked paprika, black pepper, mixed spices
  0

Mesures

1. 1

   Season the meat with salt, pepper, smoked paprika, and mixed spices.

   Matériel requis:

   🍳

   Bowl

   5 minutes
2. 2

   Shape it into balls and fry them in a little oil until browned, then set aside.

   Matériel requis:

   Poêle à frire

   10 minutes
3. 3

   Fry the potato slices in deep oil until browned and let them drain on paper towels.

   Matériel requis:

   Poêle à frire

   10 minutes
4. 4

   Fry the onion slices in deep oil until browned and set aside.

   Matériel requis:

   Poêle à frire

   10 minutes
5. 5

   In a baking tray or Pyrex, layer the potato slices, then the meat, then distribute the onion slices and prepare the sauce.

   Matériel requis:

   Plateau

   5 minutes
6. 6

   To prepare the sauce, add the lemon juice and whisk it by hand, then add the water and a pinch of salt and pour it over the meat tray.

   Matériel requis:

   🍳

   Bowl

   5 minutes
7. 7

   Let it boil in the oven at 200 degrees until it thickens and browns for 15 minutes.

   Matériel requis:

   Four

   15 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques