Baked Kafta bi Tahini (Lebanese Meatballs in Tahini Sauce)

By using lean ground beef and baking instead of deep-frying, this traditional Levant classic delivers high protein with balanced healthy fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g lean ground beef (7% fat) · 912 kcal in the whole recipe
• 300 g potatoes, thinly sliced · 231 kcal in the whole recipe
• 1 large onion (150 g), finely grated · 60 kcal in the whole recipe
• 3 cloves garlic (12 g), minced · 18 kcal in the whole recipe
• 30 g fresh parsley, finely chopped · 11 kcal in the whole recipe
• 3 tbsp tahini (45 g) · 268 kcal in the whole recipe
• 100 g low-fat yogurt · 40 kcal in the whole recipe
• 2 tbsp lemon juice (30 g) · 7 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• Salt, black pepper, allspice, cumin, and water as needed

Method

1. Knead the lean ground beef with grated onion, chopped parsley, half of the minced garlic, salt, black pepper, allspice, and cumin, then shape into oval patties.

   

2. Arrange the potato slices and kafta patties in a baking dish, brush with olive oil, and pre-bake at 200°C (400°F) for 20 minutes.

   

3. Whisk the tahini, low-fat yogurt, lemon juice, remaining garlic, salt, and a little warm water together until a smooth, pourable sauce forms.

   

4. Pour the tahini sauce over the pre-baked meatballs and potatoes, then bake at 190°C (375°F) for 15 minutes until bubbly and lightly golden.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.