Kofta is ground meat, usually lamb, mixed with onion and fresh herbs like parsley and mint, and seasoned delicately with a few spices. There are many versions. This one is a delicious way to use tahini. Tahini has a nutty and earthy flavor and the orange zest and juice cut through that. My mother used to whip this up at the last minute and have it on the table in half an hour before the guests arrived, as she was never satisfied with the endless number of dishes she had already prepared! My Arabian Garden Salad and the Vermicelli Rice would complete this meal.

6–8 servings

INGREDIENTS

• 4 medium potatoes, sliced into ½-inch rounds
• ½ cup peanut oil
• 2 lb ground lamb
• 1 onion, finely chopped
• ½ cup parsley, finely chopped
• 1 tsp cinnamon
• 1 tsp allspice
• Salt and pepper
• 1 cup tahini
• Juice of 2 lemons (or more)
• Juice of 1 orange
• Zest of 1 orange
• 2 cups water
• Sea salt
• ½ cup pine nuts, toasted
• A handful of chopped parsley, to garnish

INSTRUCTIONS

1. Peel, wash and slice the potatoes into rounds.
2. Heat the peanut oil in a large frying pan and fry the potatoes until golden on both sides.
3. Remove the potatoes and place on absorbent paper to cool.
4. Preheat the oven to 350°F.
5. In a large bowl, combine the ground lamb, onion, parsley, cinnamon, allspice, salt and pepper.
6. In a baking dish, place the potatoes in one layer.
7. Shape the kofta into long sausages (about 6 inches) and place on top of the potatoes.
8. Bake in the oven for 10 minutes until partially cooked. Remove from the oven.
9. Keep the oven on while you make the sauce. Mix the tahini, lemon juice, orange juice, orange zest, water and salt to taste. It should be a pourable consistency and creamy.
10. Pour the sauce all over the kofta and potatoes and return to the oven to finish cooking and to thicken the sauce slightly, about 20 minutes.
11. Garnish with toasted pine nuts and parsley.
12. Serve hot with white rice and a salad.