Kafta and Potato Samosa with Tahini

Place the minced meat and the chopped onions in a bowl.

Add parsley, garlic cloves (after crushing it), assorted spices, oil, salt and black pepper, and mix the ingredients well until it is homogeneous.

Start creating balls or fingers using the mixture, and place it on a baking tray brushed with oil.

Insert the baking tray in a preheated oven and let it bake for 15 minutes, and until the water in the kafta balls/fingers dries up.

Mix tahini and yogurt with lemon juice, water, a little oil, salt and pepper and stir well to form the mixture.

Arrange the fried potatoes on top of the kofta, then pour the mixture over it in the tray.

Place the tray in the oven at a temperature of 200ºc for about half an hour, until fully cooked, and then let it cool down.

Stuff the samosa sheets with the meatballs and potatoes after they have cooled down and deep fry them.

For the Tahini dip: mix the ingredients until it’s well mixed and serve it with the samosas.