## Baked Kefta with Tahini

### INGREDIENTS

#### Sauce
- 1/2 cup tahini
- 1/4 cup boiling wather
- 1/4 cup plain yogurt
- 1/4 cup lemon juice
- Salt & Pepper

#### Main
- 1lb medium Yukon Gold potato unpeeled slice 1/4" thick
- 1T Olive oil
- 1 large yellow onion (1/2 thinly sliced - 1/2 chunked)
- 2 cloves garlic
- 1 bunch Italian parsley - some leaves reserved for garnish
- 1 Jalapeno
- 1 T butter (softened)
- 1 lb 80/20 beef
- seasoning!!

- Pita bread
- lemon wedges


### PREPARATION

1. Pre-heat oven to 450

2. In small bowl add tahini, whisk in boiling water, then yogurt, then lemon juice season with salt and pepper

3. In a 9" pie plate toss potatoes with oil and salt.  Shingle in potatoes in coentric circles.  Top w/ slice onion and 1/4 c water. Cover tightly with foil and bake for 30 min

4. While potatoes are cooking, in food processor add chunked onion, garlic, parsley and Jalapeno pulse until smooth.  Add butter and pulse just a few times.  Mix in a bowl with the beef and make torpedos

5. Take cover off of pie plate, bake 10 min uncovered

6. Put torpedos on top and bake 10-12min.  Brush w/ tahini mix and cook another 10-12 until internal temp is 160F

7. Sprinkle w/ parsley and serve w/ pita wedges and lemons
