Kefetah in Tahini is one of the most famous dishes in the Levant and is considered one of the most easy recipes.


- Kofta: half a kilo (minced meat with parsley and onion)
- seasoned spices: 1 teaspoon
- Hill: half teaspoon (ground)
- Black pepper: 1/2 teaspoon
- cinnamon: 1/4 teaspoon (ground)
- salt: half a teaspoon
- Starch: 1 tablespoon
- Potato: 4 pieces (peeled and sliced)
- Tahini: 1 (cup (grilled sauce)
- Water: cupan
- yogurt milk: 3 tbsp.
- lemon juice: 1 tablet
- salt: half a teaspoon

How to prepare

1. Mix the kofta with spices, starch and salt, and then form small fingers or balls as desired.
2. Describe the kofta in a lightly greased tray and stir for 20 minutes with stirring and then remove it from the oven.
3. Pour the potatoes into slices or stir them after a little oil, and place them aside.
4. Mix the tahini sauce with the yoghurt with the hand cut, then add the water, lemon juice and salt with the stirring until we have a thick and liquid sauce.
5. Place the grilled kofta in the oven dish, arrange the potatoes over it, then pour the prepared alfalfa sauce and place in the oven at high temperature until the sauce is boiled, then heat the fire and leave to grill for 30 minutes or until maturity.
6. Fry the face before serving and serve with rice with barley.