KAFTA IN TAHINI

Ingredients:

For the kafta
- 500 g ground beef
- 1 medium onion
handful of parsley approx 1 cup
- 1/4 teaspoon black pepper
- 1 teaspoon seven spice
- 1/4 teaspoon salt (good pinch)

For the tahini sauce
- 1/2 cup tahini
- 1/2 cup lemon juice (2 lemons)
- 1 cup water
- 1/2 teaspoon salt

Other
- 1 large onion sliced into ribbons
- handful pine nuts

Preparation:

To make the kafta
- In a food processor, finely chop the onion and parsley
- Add the ground beef, spices, salt to the parsley and onions and run through the food processor until it clumps together
- Using your hands, pinch off a section and roll into golf sized balls
- Slice the large onion into ribbons and sauté in a good drizzle of mild olive oil until golden
- Add the kafta balls to the onions and brown, turning gently for about five minutes

To make the tahini sauce
- In a bowl add the water, tahini, lemon juice and salt and stir vigorously until well combined. Be patient and keep stirring, adding a little extra tahini if it needs
- Taste the tahini sauce if it needs any extra lemon, salt or water. The consistency should be not be too thick
- Pour the tahini sauce on the kafta balls and increase the heat to medium until it starts to boil, then reduce the heat and simmer for around ten minutes

To assemble the dish
- In a non stick pan, lightly toast the pine nuts for a few minutes and sprinkle over the kafta when done
- Serve with rice or flatbreads

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