كفتة بالبطاطس

We mix the minced meat with breadcrumbs, salt, pepper, sumac, chopped and drained onion, red pepper paste, parsley, and mint in a large bowl.

We knead the mixture well by hand until it becomes uniform and easy to shape.

We shape the kofta into equal-sized balls using a spoon as a measure to ensure even cooking.

We prepare a baking dish, pour olive oil into it, and preheat it in the oven.

We add the half-boiled potatoes to the hot baking dish

We season the potatoes with salt, pepper, and paprika, then toss them gently in the hot oil.

We add the kofta balls to the baking dish alongside the potatoes.

We place the dish in a preheated oven at 180°C (356°F) and bake for 20–25 minutes until both the kofta and potatoes are fully cooked.

Meanwhile, we prepare the tahini yogurt sauce by mixing tahini, yogurt, lemon juice, lemon zest, some water to thin, salt, pepper, paprika, and cumin until smooth and creamy.

We spread the tahini sauce on a serving plate.

Once the kofta and potatoes are baked, we arrange them on top of the tahini sauce.

We drizzle some of the cooking juices from the baking dish over the top for a rich and flavorful finish.

Note: You can half-boil the potatoes beforehand or cook them in the air fryer at 180°C for 15 minutes before adding them to the baking dish to speed up cooking. Preheating the baking dish with olive oil helps give the kofta a golden crust and reduces overall cooking time.