Kofta with tahini sauce (كفتة بالطحينة)

Yesterday I cooked kofta with tahini sauce. This dish is popular in Sham countries (Jordan, Palestine, Lebanon, and Syria). In my recipe below, I do it differently than the traditional recipe, which I will summarize at the end.

Ingredients:

Kofta:
2 lb lean beef meat, minced
2 big onions, minced
1 cup parsley, finely chopped
1 teaspoon all spice
salt and black pepper

Tahini sauce:
1 cup tahini paste
1/2 cup lemon juice
1/2 cup plain yogurt salt
3 cups water

Optional:
Two large potatoes, sliced


Directions:

• Mix meat, parsley and onions in a big bowl. Add spices and salt and mix them all well using your hands
• Mold the meat mix into finger shapes and place into a large pan
  
• Bake them in a preheated oven (350 degrees) until it's brown (I do this step to get rid of all the fat)
• Mix tahini, yogurt, salt, and lemon juice together well until it forms a smooth paste.
• Slowly add the water while stirring to keep the mixture smooth.
• Pour sauce in a cooking pan and put it on the stove at medium heat until it boils
• Add meat fingers to the sauce and let cook at low heat for about 30 minutes
• Pour in a serving plate
  
• Serve with white rice
  Optional:
• Slice potatoes and fry until lightly golden on each side
• Add them to the sauce when you add the meat
  

In the traditional recipe, the raw kofta is spreaded in a pan and then covered with sliced potatoes and some water, baked in the oven until the potatoes are cooked, then covered with the tahini sauce and baked again until it absorbs most of the sauce. At the end it's going to be thick and it's served with pita bread.