Kofta Bil Tahini

The kofta is a mouthwatering blend of ground meat (normally lamb or beef) mixed with herbs and spices. In the dish, you’ll often find it shaped like kebabs, meatballs, or patties. Layered on top of the meat are fried or boiled potatoes. These are normally sliced, either thin or thick, but I’ve also enjoyed a few restaurants that have cubed them or even used whole baby potatoes. Surrounding the meat and potatoes is a delicious tahini sauce. Most variations of the sauce are thicker, especially considering tahini tends to thicken over time, but I have had some thinner sauces that have worked well. Often served in the clay pot or metal tray it was cooked in, this hearty fare will win you over before the first bite. While great on its own, the dish reaches new heights when paired with fresh baked khobz (similar to pita, not to be confused with the Moroccan bread of the same name) or rice. OK, do you remember back then when I said bread or rice? If we are being honest with each other I have, on occasion, had it with bread and rice. Don’t act like I’m the only one who ever turns into a carb fiend from time to time. If I am forced to make a choice between the two, I lean towards the bread pairing. This could be because I have, since I was a little kid, been on a quest to turn every meal into a sandwich. Don’t ask me why; it’s just one of those things. The most important thing is that regardless of what variation you get, be prepared for a culinary masterpiece.