Jordanian Kofta bil Sanieh
A shallow beef-and-lamb kofta tray with sliced potato and measured tahini sauce.
Preparation: 30 min · Cooking: 40 min · Total: 1 hr 11 min · 2 servings
Ingredients
- 150 g Peeled potato
- 10 g Fresh parsley
- 75 g Trimmed onion
- 300 g Raw lean ground beef-and-lamb blend
- 0.5 tsp Ground allspice
- 30 ml Commercial ready-to-eat tahini
- 15 ml Lemon juice
- 55 ml Potable sauce water
- 10 g Commercial ready-to-eat toasted pine nuts
- Salt, to taste
- Black pepper, to taste
Instructions
Prepare vegetables and equipment
Preheat the oven to 200°C and set out a suitable non-reactive metal/nonstick baking tray. Wash produce; slice 150 g peeled potato 1 cm thick, finely chop 75 g onion and 10 g parsley before handling raw meat.
Preheat the oven to 200°C and set out a suitable non-reactive metal/nonstick baking tray. Wash produce; slice 150 g peeled potato 1 cm thick, finely chop 75 g onion and 10 g parsley before handling raw meat.
Mix kofta with clean handling
Keep the 300 g raw lean beef-and-lamb blend cold until needed. Mix with onion, parsley, 0.5 tsp allspice, salt and pepper until evenly combined. Wash hands and raw-meat utensils before sauce or garnish work.
Keep the 300 g raw lean beef-and-lamb blend cold until needed. Mix with onion, parsley, 0.5 tsp allspice, salt and pepper until evenly combined. Wash hands and raw-meat utensils before sauce or garnish work.
Build a shallow tray
Press kofta evenly no thicker than 1.5 cm and arrange the 1 cm potato slices in one layer. Potato is 150 g at base, 75 g half or 600 g fourfold, not a fixed maximum for every scale. Use more comparable-depth trays rather than making a deep meat layer.
Press kofta evenly no thicker than 1.5 cm and arrange the 1 cm potato slices in one layer. Potato is 150 g at base, 75 g half or 600 g fourfold, not a fixed maximum for every scale. Use more comparable-depth trays rather than making a deep meat layer.
Whisk the separate sauce inputs
In a clean bowl whisk 30 ml tahini, 15 ml lemon juice and 55 ml potable water, checking from 1 minute until smooth. These are 100 ml nominal input volumes, not a guaranteed final yield. Pour evenly over the tray; no tomato or added oil is included.
In a clean bowl whisk 30 ml tahini, 15 ml lemon juice and 55 ml potable water, checking from 1 minute until smooth. These are 100 ml nominal input volumes, not a guaranteed final yield. Pour evenly over the tray; no tomato or added oil is included.
Whisk the separate sauce inputs: 60 seconds
Bake until both checks pass
Bake uncovered at 200°C, checking from 40 minutes. The potato must be fork-tender AND the thickest meat centre must reach the selected 74°C household target on a clean probe. Ground beef/lamb’s official 71°C minimum is distinct from this higher selected target; appearance alone is insufficient.
Bake uncovered at 200°C, checking from 40 minutes. The potato must be fork-tender AND the thickest meat centre must reach the selected 74°C household target on a clean probe. Ground beef/lamb’s official 71°C minimum is distinct from this higher selected target; appearance alone is insufficient.
Bake until both checks pass: 2400 seconds
Continue if needed
Probe representative areas with clean equipment and test potatoes separately. If either check fails, continue baking in short intervals at 200°C; do not multiply the first-check time mechanically for extra trays.
Probe representative areas with clean equipment and test potatoes separately. If either check fails, continue baking in short intervals at 200°C; do not multiply the first-check time mechanically for extra trays.
Garnish without extra oil
Scatter the measured 10 g commercial RTE toasted pine nuts over the fully cooked tray. Divide into 2 catalogue shares; no separate frying fat is needed for already toasted nuts.
Scatter the measured 10 g commercial RTE toasted pine nuts over the fully cooked tray. Divide into 2 catalogue shares; no separate frying fat is needed for already toasted nuts.
Chill leftovers promptly
Transfer leftovers into shallow containers promptly and refrigerate at 4°C or colder within 2 hours, or 1 hour above 32°C. Use within 2 days and reheat once to 74°C throughout.
Transfer leftovers into shallow containers promptly and refrigerate at 4°C or colder within 2 hours, or 1 hour above 32°C. Use within 2 days and reheat once to 74°C throughout.
Tips
- Use the scaled ingredient list for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water and garnish. Keep the same thickness and use more batches or comparable-depth pans. Do not multiply temperatures or first-check times. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Piece/cup yields are separate from servings.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured allowances; no unmeasured substitutions are included.
Storage
Keep covered at 4°C or colder and use within 2 days, never past an earlier label use-by date. This is a selected household limit, not validated shelf life. Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat once to 74°C throughout; a warm surface alone is insufficient.
About this recipe
A shallow beef-and-lamb kofta tray with sliced potato and measured tahini sauce.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.