Baked Kefta with Tahini
These succulent Jordanian meatballs, kefta, meld beef with aromatics and a tangy, lemony tahini coating.
- Makes4 to 6 servings
- Cook Time1½ hours
- Active time plus cooling30 minutes active
- 11
During a recent visit to Jordan, we learned the term “kefta” refers to a ground meat mixture flavored with onion and spices that may take a number of different forms. For example, it might be molded around metal skewers and grilled, or it can be pressed into other shapes and cooked in the oven. Tagreed Muhtaseb, a home cook who lives in Amman, taught us how to make her excellent kefta bi tahini (kefta with tahini) in which oblong “meatballs” are baked with potatoes, onion and a rich, lemony tahini-yogurt sauce. In the oven’s heat, the flavors meld and fuse deliciously while the surface develops flavorful browning. We adapted Muhtaseb’s recipe, precooking the potatoes and onion so they fully and evenly tenderize. We also brush tahini sauce rather sparingly onto the partially cooked kefta instead of saucing them heavily to keep the flavors bright and clean (we do love the sauce, though, so we serve some on the side at the table). Baharat is an all-purpose Middle Eastern spice blend. Look for it in well-stocked supermarkets, spice shops and Middle Eastern markets.
Don’t use room-temperature water to make the tahini sauce. Some brands of tahini tend to break when mixed with liquid, but we found that boiling water helps ensure a smooth, silky texture.
Step 1
Heat the oven to 450°F with a rack in the middle position. Put the tahini into a small bowl. Gradually whisk in the boiling water, followed by the yogurt, lemon juice and ½ teaspoon salt. Measure 2 tablespoons of the tahini sauce into another small bowl to use for brushing; reserve the remainder for serving.
Step 2
In a 9-inch deep-dish pie plate, toss the potatoes with the oil and ½ teaspoon salt. Shingle the slices in the pie plate in concentric circles. Scatter on the sliced onion and pour in ¼ cup water. Cover tightly with foil and bake for 30 minutes.
Step 3
Remove the foil and bake until a skewer inserted into the potatoes meets no resistance, about another 10 minutes. Remove from the oven; leave the oven on.
Step 4
In a food processor, combine the chopped onion, the garlic, parsley and jalapeño. Process until finely chopped, scraping the bowl once or twice, about 1 minute. Add the ghee and pulse until combined, 8 to 10 pulses. Transfer to a medium bowl and add the beef, baharat, 1½ teaspoons salt and 1 teaspoon pepper. Using your hands, mix until well combined. Lightly moisten your hands to prevent sticking, then shape the mixture into nine 3-inch cigars (about ¼ cup each) and place them, evenly spaced, on top of the potato-onion mixture.
Step 5
Bake until the kefta begin to brown and release some juices, 10 to 12 minutes. Remove the pie plate from the oven and brush the kefta with the 2 tablespoons reserved tahini sauce. Return to the oven and bake until the kefta are nicely browned and the centers reach 160°F, another 10 to 12 minutes.
Step 6
Sprinkle with chopped parsley. Serve with the tahini sauce, lemon wedges and pita.
