صينية كفتة بالطحينية

Preparation of vegetables: - Cut the eggplant and potatoes into small cubes. - First, fry the eggplant until it is cooked, then remove it and fry the potatoes in the same way.

We finely chop the onion and add it to the lamb and veal. Add parsley, salt, black pepper, and chili pepper if desired. Knead all the ingredients well without over-kneading them to the point of toughness.

Shape the kofta into small balls.

Heat vegetable oil in a pan. Fry the meatballs until they turn golden brown on all sides.

Put the tahini in a bowl and add lemon juice and salt. Add the water gradually until you achieve the desired consistency.

Put the eggplant and potatoes on a tray. Add the meatballs on top of them. Pour the tahini over the ingredients.

◦ Place the tray in the oven under the broiler until the tahini thickens, for 5 to 10 minutes. Make sure not to turn on the heat from below so that the tahini does not become thick.