Hasselback Potato with Mini Kofta and a Tahini Drizzle

This recipe uses a variety of sweet potatoes, these colorful tubers contain many of the vitamins and anti-oxidants we need and have been touted across the Blue Zones as one of the many keys to longevity. 

Hasselback Sweet Potato:

2 Medium Sweet Potato (Orange)

2 Medium Hannah Potato (Light Tan)

2 Medium Purple Sweet Potato (Okinawan)

Salt & Pepper to Taste 

Olive Oil to Drizzle 

1 TBS Fresh Rosemary Roughly Chopped (OPTIONAL) 

Directions: 

1. Preheat the oven to 400°F

2. Using a micro plane/mandolin or a sharp knife (which I advise to use carefully, using a mandolin or micro plane will allow for even round slices) slice the potatoes until 1/8” thick.

3. Put the slices in a large bowl and lightly drizzle Olive Oil, salt and pepper (to taste) and with your hands mix the mixture so that the slices are glistening.

4. Using a 9inch Cast Iron Pan (or round glass dish, or any round oven-safe dish with edges) arrange the potato slices in alternating colors standing up, and start building a ring.

5. Cover the pan with foil and bake for 40 minutes in the oven, remove the foil and bake for another 20-30 minutes or until golden brown (or with some tasty crispy edges!). Test the potatoes as you check in by piercing with a fork, if you cut the slices unevenly, some may take longer to bake.

6. Remove from oven and let cool.

Kofta Kebab

1 lb Ground “Beef” Protein (Plant-Based or Regular)

1 Whole Bunch Parsley roughly chopped 

2 Garlic Cloves 

1 Medium Yellow Onion 

1 1/2 Tsp Ground Allspice 

1/2 tsp Cayenne Pepper 

1/2 tsp Ground Cardamom 

1/2 tsp Ground Nutmeg

1/2 tsp Paprika

Salt and Pepper to Taste

Directions: 

1. Finely dice cloves and onion. In one bowl, using your hands, gently mix together all of the ingredients until the ingredients are combined.

2. Form the mixture into small balls (1”-2”). Once the balls are formed, gently rub the ball back and forth between your palms to create an oblong shape.

3. Heat a saute pan that has been lightly coated with olive oil and place the kofta in the pan, cooking each side for 2-3 minutes or until desired doneness.

3a. Airfyer: Place the Kofta into the air fryer on 425°F for 10-12 minutes or until desired doneness. 

3b. Oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper, or use a cast iron pan that has been lightly coated with olive oil and bake for 15-20 minutes or until desired doneness. 

Tahini:

3/4 Cup Tahini Paste 

1/4 Cup HOT water 

1/4 Cup Freshly Squeezed Lemon Juice 

1/4 Cup White Vinegar 

1/2 tsp Salt 

1/2 tsp Ground Cumin 

1/8 tsp Ground Coriander 

Directions: 

1. In a bowl, combine the tahini paste with lemon juice and vinegar first. Use a spoon to stir the mixture.

2. Slowly add in the hot water as you continue mixing

3. Add the spices and continue mixing until you reach a smooth creamy texture.

4. Slowly add more hot water if the mixture is too thick (try 1 TBS at a time)

Putting it all together:

1. Lay the kofta in any design over the potato ring and drizzle with tahini dressing

2. Serve and Enjoy!!!