كفتة بالبندورة والطحينية

Chop the green bell pepper, red bell pepper, hot pepper, onion, and parsley in a food processor until finely minced.

Mix the minced beef, minced lamb, and fat with the chopped vegetables, then add the spices (chili flakes, paprika, ginger powder, mixed spices, Aleppo pepper paste, and salt) and combine well.

Knead the mixture until well blended, then spread it in a greased baking tray and score lines on the surface with a knife.

Bake the tray in a preheated oven at 200°C until the kofta is cooked through.

To prepare the tomato sauce, mix the chopped tomatoes with tomato paste, water, salt, and 1 tablespoon of capsicum molasses, then simmer until the sauce thickens.

To prepare the tahini sauce, mix tahini with yogurt, minced garlic, lemon juice, cold water, salt, and black pepper until smooth.

After removing the kofta from the oven, discard half of the kofta broth.

Pour the hot tomato sauce over one of the kofta trays.

Pour the boiling tahini sauce over the other kofta tray

Return the trays to the oven for another 20-30 minutes, then broil the top until golden.

Serve the tahini kofta with fried potatoes and fried almonds, and the tomato kofta with tomato slices and hot green pepper