Spiced Roasted Köfte and Potatoes with Tahini Yoghurt

For the Potatoes

• 500 g baby potatoes
• 2 tbsp cornflour
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried mint
• 1 tsp pul biber
• 3 tbsp olive oil
• 3/4 tsp sea salt flakes
• 1/4 tsp ground black pepper

For the Köfte

• 500 g lamb / beef / chicken / meatless mince
• 100 g fine white breadcrumbs
• 1 small onion, finely chopped
• 50 g flat leaf parsley leaves, finely chopped
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp pul biber
• 2 tsp dried mint
• 3/4 tsp salt
• 3/4 tsp ground black pepper
• 1 egg (or a little extra olive oil)
• 1 tsp olive oil

For the Dip

• 150 g tahini
• 75 ml cold water
• 75 ml freshly squeezed lemon juice
• 1/2 tsp sea salt flakes
• 150 g thick natural yoghurt
• 1/4 tsp finely grated garlic (optional)

For the Salad

• 1/3 cucumber, halved lengthways and sliced
• 3 ripe tomatoes, halved and sliced
• 25 g fresh parsley / coriander, roughly chopped
• 2 spring onions, thinly sliced
• 2 tsp dried mint
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp sea salt flakes

Directions

• Preheat the oven and an oiled tray. Coat the potatoes in the cornflour, olive oil and spices, then roast on the hot tray.
• Make the köfte: mix the mince with the onion, breadcrumbs, parsley, dried mint, cumin, smoked paprika, pul biber, salt, pepper and egg (or a little extra olive oil if you have no egg). Shape into about 20 golf-ball-sized balls.
• Flip the potatoes (they should be cut side down first), add the köfte to the tray and brush with oil. Everything cooks in about 30 minutes until crispy.
• Make the dip: whisk the tahini, cold water, salt and lemon juice, then fold in the yoghurt (and garlic, if using) to a smooth, spoonable consistency.
• Spread the tahini yoghurt onto a platter, smooth it out and pile the crispy potatoes and köfte on top. Garnish with parsley and more spices, and drizzle over extra virgin olive oil mixed with pul biber and dried mint. Serve with the fresh salad.

Ingredients from the caption; method transcribed from the video. From Meliz Berg on Instagram.