In a food processor, blend the onion, parsley, and spices until finely minced. Add the mixture to the ground meat, season with seven spice, kofta spice, and salt, and mix well with your hands until fully combined.
Layer it up:
Transfer the kafta mixture to a rimmed baking dish or Pyrex and press it flat. Layer thinly sliced onions and potatoes evenly over the top.
Add water:
Pour enough water to just cover the onions and potatoes — the more you add, the more tahini sauce you’ll end up with later.
Bake covered:
Cover tightly with foil and bake for 45 minutes to 1 hour, until the potatoes are soft and the kafta is fully cooked.
Make the tahini sauce:
In a separate bowl, whisk together tahini paste, garlic, lemon juice, yogurt, and salt. Slowly add some of the hot pan juices from the kafta (or hot water) while whisking until the sauce becomes smooth and pourable. Don’t rush this step — it’s what keeps the sauce from seizing up.
Combine and finish:
Pour the tahini sauce evenly over the kafta. Give the dish a gentle shake to coat everything, then broil uncovered for 15–20 minutes until the top is bubbly and lightly golden.
Serve warm:
Serve with pita bread or vermicelli rice
for the ultimate comfort meal.
Notes
Tips for Getting the Tahini Sauce Just Right
If your sauce seizes (gets thick and grainy), add warm water one tablespoon at a time and keep whisking until smooth again.
A touch of yogurt helps balance the bitterness of tahini and gives it a creamier texture.
Always taste before pouring — you can add more lemon or salt depending on how tangy you like it.