kofta tahini uses the hummus superstar ingredient in an exciting, new way!
THERES MORE TO DO WITH TAHINI THAN MAKE HUMMUS! I feel like with all the hummus recipes out there I even forget that we use tahini for so much more then just hummus! And this is one of those things, kthanksbye.
But seriously, tahini is one of those things that makes me laugh because my mom would have to climb mountains and cross rivers to go to a little ethnic store over a half hour away (thank God my local supermarket carries it now haha) that would import this and we were the only kids in the entire neighborhood that even knew what it was. She would always do her ethnic grocery shopping on Saturdays because that was when the pita bread was fresh but also because my dad wanted to go too, he’s a secret foodie. It was like a family field trip and we would stock up on fresh pita bread, tahini, all kinds of fresh produce, different cuts of meats, an assortment of middle eastern cheeses and olives.
We would come back home with bags of groceries and I remember my siblings and I not even waiting until the groceries have been put away to stuff our faces with fresh pita sandwiches my mom would make on the fly. It would be happy chaos in the kitchen as everyone is rummaging through bags trying to figure out what they want to eat. My mom, the savior that she is, would somehow make this tahini sauce in minutes without anyone even noticing and hand everyone a fresh falafel sandwich using the crispy cucumber and fresh tomatoes we just got drizzled with the tahini sauce, or a Nabulsi cheese with crunchy green pepper and fresh tarragon wrapped in warm pita.
Well it is about time!…
Now, it’s like the world has discovered our little kitchen gem and it makes me smile like ya, I knew about that before I was even born, welcome to the club 🙂 In the Middle East, they use tahini to make hummus, sauce, breakfast, cookies, cakes, the list goes on. I tend to make a lot of tomato and eggplant based dishes I’m realizing and when I want to change it up I usually go Asian or this dish.
The sauce is this amazing tahini lemony based sauce that like I mention already, we use for falafel sandwiches, shawerma meat sandwiches (we always use a garlic sauce for the chicken shawerma sandwich), fava bean breakfast dish called foul mddamas or on a potato dish. Usually everytime I make this I’ll end up with extra sauce (intentionally) which I store in tuber ware and I’ll make falafel the next day and use the leftover sauce. Done and Done. But no joke, it might be one of my all time favorite sauces because its so full of flavor yet feels light and smooth.
In fact, I posted and raved about the amazing sauce right here http://www.sweetpillar.com/blog/2015/10/7/zaatar-crusted-shrimp-with-lemon-tahini-drizzle
This dish is kofta skewers baked with a tahini sauce and then topped with potatoes. Some people opt to not spend the extra time making little kofta skewers and instead just pressing it onto the pyrex so its one giant kofta pizza basically and then topped with the sauce and potatoes.
I like the addition of the potatoes because it gives the dish an additional texture. If you notice I leave the skin on the potatoes because most of the nutrients of the potatoes is actually in the skin so I just scrub them really well and leave them on but you can remove the skin or remove the entire potato addition from the dish if you don’t like potatoes.
I first put parsley and onions in the processor so all the juices come out and can be absorbed by the meat. I then add the spices and parsley onion mixture. Usually I add this amazing Turkish spice blend that I purchased at the Grand Bazaar in Istanbul a few years ago but that has since finished and I don’t even know the name of it to purchase more. When I bought it they put it in a little plastic bag which I transferred to a mason jar and that was it. No name, no label. I’ve tried to hunt it down but haven’t found anything comparable. So if anyone can help, let me know! But anyway since I’ve departed ways with my Turkish blend I use a middle eastern all spice which is a mix of cumin, coriander, paprika, etc.
- 1 lb Ground beef (or lamb - if using lamb combine it with beef otherwise it's too heavy)
- 1 Small onion
- 2 Garlic clove
- 1/4 cup flat-leaf parsley
- 1 tablespoon All Spice (if you cannot find middle eastern all spice you can mix 1/2 teaspoon of each ground cinnamon, paprika, cumin, ground cloves, nutmeg & coriander)
- 1 potato sliced and baked
- 1 cup tahini
- 1 lemon juice of
- 1 tbsp salt
Preheat oven to 350 degrees
Combine all the ingredients for the tahini sauce in a food processor and set aside (http://www.sweetpillarfood.com/appetizers-meze/zaatarcrustedshrimp/)
- If frying potatoes, heat up vegetable oil and fry at this point and set aside
- If baking potatoes, put potatoes on baking sheet and drizzle with oil and put in the oven for 10-12 minutes
- In food processor pulse onion, parsley, and garlic
- Add onion mixture to ground beef along with spices, salt and pepper
- Mix with your hands long enough for all the flavors to really mix together (1-2 minutes)
Using your hands make round balls then press them so they are long and are fingerlike length and form kabob shape
Using either vegetable oil or sunflower oil sautee the kabobs in a frying pan. Sautee them about 5-6 minutes so they are brown on the outside but still slightly rare on the inside (we're going to put them back in the oven so you don't want them to overcook but instead finish cooking in the oven)
Place the kabobs on a pyrex then pour the tahini sauce over the kabobs and top with potatoes and put in the oven for 5-7 minutes
Garnish with parsley, paprika, and/or pine nuts
Serve with rice or pita bread