Lebanese Kafta with Tahini Potatoes

Ingredients

• 1 pound lean ground beef
• 1 small onion, grated and squeezed dry
• 1/3 cup chopped parsley
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt, divided
• 1 1/2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 to 3 tablespoons water
• 2 tomatoes, sliced
• 4 pita breads

Steps

1. Heat the oven to 425°F (220°C). Toss potatoes with olive oil and 1/2 teaspoon salt; roast cut-side down for 22 to 25 minutes until tender.
2. Mix beef, onion, parsley, allspice, cumin, and remaining salt. Form into 8 short logs around skewers or by hand.
3. Heat a grill pan over medium-high heat and cook kafta for 4 to 5 minutes per side until browned and 160°F (71°C) at the center.
4. Whisk tahini, lemon juice, and enough water to make a pourable sauce; season to taste.
5. Pile potatoes onto a platter, drizzle with tahini sauce, and add kafta and tomato slices.
6. Serve with warm pita.

Allergen note: Contains sesame and wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.