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+## Baked Kefta with Tahini
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+### INGREDIENTS
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+#### Sauce
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+- 1/2 cup tahini
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+- 1/4 cup boiling wather
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+- 1/4 cup plain yogurt
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+- 1/4 cup lemon juice
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+- Salt & Pepper
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+#### Main
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+- 1lb medium Yukon Gold potato unpeeled slice 1/4" thick
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+- 1T Olive oil
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+- 1 large yellow onion (1/2 thinly sliced - 1/2 chunked)
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+- 2 cloves garlic
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+- 1 bunch Italian parsley - some leaves reserved for garnish
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+- 1 Jalapeno
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+- 1 T butter (softened)
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+- 1 lb 80/20 beef
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+- seasoning!!
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+- Pita bread
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+- lemon wedges
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+### INSTRUCTIONS
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+1. Pre-heat oven to 450
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+2. In small bowl add tahini, whisk in boiling water, then yogurt, then lemon juice season with salt and pepper
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+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
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+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
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+5. Take cover off of pie plate, bake 10 min uncovered
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+6. Put torpedos on top and bake 10-12min. Brush w/ tahini mix and cook another 10-12 until internal temp is 160F
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+
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+7. Sprinkle w/ parsley and serve w/ pita wedges and lemons
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Chris Mague