Wild garlic koftas with tahini sauce and potatoes

Recipe by: Currabinny Cooks

This dish was developed from the wonderful cookbook Falastin by Sami Tamimi and Tara Wigley, filled with creamy potatoes, tender mince and fresh herbs

Wild garlic koftas with tahini sauce and potatoes

SERVES

6

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

45

MINUTES

Ingredients

  • 500g rooster potatoes, peeled and cubed

  • 3 tbsp olive oil

  • 125g tahini

  • 80g Greek yoghurt

  • juice of 1 lemon

  • 1 tbsp apple cider vinegar

  • good handful of wild garlic leaves, finely chopped

  • 1 onion, finely sliced

  • small handful of parsley leaves, chopped

  • 40g pine nuts, lightly toasted on a dry pan

  • sea salt

  • black pepper

  • For the Koftas:

  • 250g lamb mince

  • 250g beef mince

  • ½ onion, finely chopped

  • 1 large plum tomato, grated and skin discarded

  • 1 tbsp tomato purĂ©e

  • 2 tsp olive oil

  • 1 tsp allspice

  • 1 tsp cinnamon

  • small handful of parsley leaves, finely chopped

  • large handful of wild garlic leaves, finely chopped

Method

  1. Preheat the oven to 220°C.

  2. In a bowl, toss the potato cubes in olive oil and season with sea salt. Place in a baking tray and put in the oven for around 30 minutes until cooked through and starting to turn golden. When they are cooked, remove from the oven and set aside.

  3. Increase the oven temperature to 230°C.

  4. Place all the ingredients for the koftas in a large bowl and mix together well with your hands. Shape the mixture into 12 torpedo-shaped pieces and set aside while you make the sauce.

  5. In a large bowl mix together the tahini, yoghurt, lemon juice, vinegar and wild garlic. Pour in 125ml of water while you whisk. Season with a good pinch of sea salt and a grind of black pepper. The mixture should be well mixed together and smooth. Set aside until needed.

  6. Put a little olive oil in an ovenproof frying pan or skillet on medium-high heat. Add the sliced onions and koftas, cooking for around 5-6 minutes, rolling the koftas over so they are cooked all over.

  7. Transfer to the oven and bake for just 4-5 minutes. Remove and stir in the sauce and potatoes. Return back to the oven for another 5 minutes until the sauce is bubbling gently.

  8. Remove from the oven and serve, garnished with fresh parsley, wild garlic and a generous scattering of the toasted pine nuts.

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