Kafta Tray Bake with Tahini - Rouba Shahin Middle Eastern Cooking

Ingredients

• 3 medium potatoes, peeled and cut into wedges
• 2 medium onion, sliced into wedges
• 3 red tomatoes, cut into wedges
• 1⁄4 cup extra virgin olive oil
• Salt and pepper, to taste
• 350 grams lamb mince
• 150 grams beef mince
• 1⁄3 cup fresh basil leaves, firmly packed
• 1⁄4 cup fresh mint leaves, firmly packed
• 1⁄4 cup chopped parsley with stems, firmly packed
• 1 small onion, roughly chopped (approximately 80 grams)
• 1 whole fresh chilli (optional)
• 1⁄4 teaspoon Bharat (or allspice)
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon paprika
• 1 tablespoon capsicum paste
• 1⁄2 cup tahini paste
• 2 cloves garlic, crushed
• Juice of 1 lemon (3-4 tablespoons)
• 1 teaspoon ground coriander
• salt to season
• up to 1 cup reserved tray juices (from the roasted kafta and vegetables)
• 2 tablespoons olive oil
• 3 tablespoons toasted pine nuts
• 1 tablespoon chopped parsley
• Sumac, to garnish