We tried this recipe from Mayada Anjari’s The Bread and Salt Between Us. First, preheat the oven to 400. Second, make the kofta by combining 2 lb minced beef, 2 Tbsp olive oil, 1 small minced onion, 2/3 of a bunch(about 1 cup) minced parsley (leaves and tender stems only), 1 Tbsp water, 1 Tbsp salt (we reduced to 1 tsp), and 2 tsp black pepper. Mix well, then flatten in an even layer in a 9×13″ baking dish (no need to oil the dish, as I learned). Score the beef with your fingertip with 3 lengthwise lines and 8 crosswise lines. Drizzle with 2 additional Tbsp olive oil (see Note 1 below). Bake uncovered for 18-20 mins. Third, while the kofta bakes, make the sauce: combine 3 Tbsp each pomegranate molasses and tahini with ½ cup water until smooth (see Note 2). Fourth, remove the kofta from the oven. You will see a pool of oil; remove almost all of it (we left 2 tsp). Break up the kofta into pieces along the scored lines, then pour the pomegranate-tahini sauce overtop. Return to oven and bake an additional 10-15 mins. Garnish with minced parsley and serve with hummus and pita. (Dec. 2018)
Note 1: After the initial 18-20 mins of baking, we were surprised to see the beef swimming in so much oil, particularly since we used lean beef and bison. We may reduce the olive oil in the beef mixture from ¼ cup (4 Tbsp) to 2 Tbsp total (1 Tbsp in the mixture, 1 Tbsp over the scored minced beef).
Note 2: We found the sauce slightly too sweet. Perhaps we will reduce the molasses from 3 Tbsp to 1.5 to 2 Tbsp.
Cooking Adventures 