This dish draws inspiration from a traditional Mum’s kafta bel sanieh but adds a signature tangy tahini sauce. The recipe features seasoned lamb and beef kafta patties nestled among wedges of potatoes, onions, and tomatoes, all cooked together so the flavors meld and the roasting juices elevate the final sauce. After roasting, a rich, spiced tahini sauce is poured over the hot kafta and vegetables, then garnished with pine nuts, parsley, and sumac for serving. Ideal as a satisfying weeknight meal or an easy dish for entertaining, served with flatbread or rice.
Recipe and video credit: @roubasfoodjourney
Ingredients 21
For The Vegetables
For The Kafta
For The Tahini Sauce
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Method 5
Finely chop the , , , , and by hand or in a food processor. Combine with and , , , , , and salt and pepper. Mix well, then shape into small oval patties.
Preheat oven to 180°C fan-forced. Drizzle 2 tbsp of the in a large baking tray. Arrange the , , and in a single layer, season with salt and pepper, drizzle with the remaining olive oil, and nestle the kafta patties among them.
Cover with a lid or foil and bake for 35 minutes. Remove from the oven, strain up to 1 cup of the tray juices for the sauce, then return the tray uncovered for 15–20 minutes, until the kafta is browned and the vegetables are golden.
Whisk together the , crushed , , , , and salt. Slowly add the reserved tray juices until the sauce is smooth and pinkish. Adjust the consistency with water or more lemon juice if needed.
Pour the tahini sauce over the hot kafta and vegetables. Top with toasted pine nuts, chopped , and sumac. Serve with flatbread or rice.
Chasseur Australia's tips
Made in the 30 cm Chasseur casserole — its heavy lid keeps all the moisture in, and it goes straight from oven to table.
