Ingredients:

  • 500g ground beef (15-20% fat)
  • 1 small yellow onion, grated and squeezed dry
  • 0.5 cup fresh parsley, finely minced
  • 1 tsp allspice
  • 0.5 tsp cinnamon
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup tahini paste
  • 0.25 cup fresh lemon juice
  • 2 cloves garlic, crushed
  • 0.5 cup warm water
  • 1 pinch cumin
  • 3 large russet potatoes, peeled and sliced into 1cm rounds
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Preheat your oven to 200°C (400°F). Toss the potato rounds in 1 tablespoon of olive oil and a pinch of salt.
  2. Spread potatoes across a large rimmed baking dish and roast for 15 minutes to ensure they soften.
  3. In a mixing bowl, combine the ground beef, grated onion, minced parsley, allspice, cinnamon, salt, and black pepper. Mix until the meat becomes slightly tacky.
  4. Whisk together the tahini paste, lemon juice, crushed garlic, and cumin. Gradually add warm water while whisking until a smooth, heavy cream consistency is achieved.
  5. Arrange the beef mixture over the par-roasted potatoes (either as small oval patties or flat rounds). Pour the tahini sauce evenly over the top.
  6. Bake for an additional 10-15 minutes until the meat is cooked through and the sauce has thickened into a golden-brown glaze.