Kafta with tahini

I have been very stressed from work lately. Thursday morning I woke up stressed and I got really worried about myself, so the first thing I did that morning is research 'anti-stress foods'. Eventhough I do eat well and I always vary and balance everything I eat,  I am pretty sure that I have a deficiency in few vitamins. That morning I had 2 boiled eggs, pineapple and almonds! Strange breakfast combination.

I went to work and I forced Andy and Sachin to have 'anti-stress lunch' eventhough they were not stressed, I am a bit bossy sometimes, I am sure they will agree to that! I made a list of what my lunch should contain, and this included lentils, quinoa, broccoli, beetroot, potatoes, cabbage and dried figs for dessert. Lunch mission was accomplished and the day went down well with no stress - phew!

The weather is beautiful this morning, sunny, mild cold, reminds me of spring, and I am stuck at home trying to finish off some work. Nevermind, it's lunch time and I don't feel like spending time in the kitchen and needed something quick and tasty, so decided to make Kafta with tahini.

I usually don't make the kafta at home, I buy it from my local Lebanese butcher, Zein, on Moscow road. I love their meat, it's very fresh and tasty. Ramez, the owner, was making my kafta mix, while, as usual, we talk about Lebanese politics, and most of the time complaining about the politicians and the situation, typical conversation with any Lebanese person! I actually do enjoy going there, just to have a chat with him, it makes me feel I am in Lebanon. Once, I spent 1 hour there just talking politics again!

Back to cooking, Kafta consists of minced meat, parsley, onion and spices.

Kafta with tahini takes 30min to cook with hardly any preparation! So it's a super quick and delicious dish that reminds me of home.

Here are the ingredients:

• 500g Kafta
• Olive oil
• 1/2 cup tahini
• 2 lemons
• water
• salt

Put some olive oil in a pyrex pan, spread the kafta, and then put it in the oven for 15min to cook on 175 degrees. Meanwhile, to make the tahini sauce, mix 1/2 cup tahini with some water, squeeze the lemons and add the juice to the mix. Mix them really well until it is liquid, and add a pinch of salt. After 15min, take the kafta out, pour the tahini mix on top, then cook the kafta and the tahini together for another 15min. Voila!

Have it with lebanese bread!

PS:  I put too much olive oil this time, don't make my mistake.