Recipe by Culinary Photographer Hiba Yaqini @hibayaqini.photography369
It all began when Billy Eff from Urbania met Ayman Saifi, founder of A Spice Affair, while he was preparing his historic family dish: Jordanian Kafta. Using yogurt from La Famille du Lait, Ayman shared the secrets of this recipe passed down through generations. Later, culinary photographer Hiba Yaqini revisited this traditional recipe, adding a modern touch while preserving its authenticity.
Time: 35 min
Servings: 4
INGREDIENTS
For the Kafta
1 kg Beef, minced
2-3 tbsp A Spice Affair's Kafta Seasoning
2 tbsp A Spice Affair's Parsley Flakes
1-2 tbsp Olive oil
For the Sauce
6 tbsp Tahini
375g Greek Yogurt
Juice of 2 Lemons
1 tsp Himalayan Pink Salt
For Serving
Pita bread
A Spice Affair's Sumac, for garnish
A Spice Affair's Parsley Flakes, for garnish
PREPARATION
- Preheat oven to 400ºF
- Mix the Kafta ingredients in a bowl with the help of your hands, ensuring the seasoning is evenly spread. Once thoroughly combined, spread the Kafta in a baking tray about 1.5 cm thick; pressing it flat with the help of your hands.
- Bake the Kafta for 20 min
- Meanwhile, mix tahini sauce ingredients together until homogenous
- Add the sauce over the Kafta in the baking tray. Carefully mix the tahini sauce with the grease from the beef until well combined
- Place the baking tray back in the oven and cook for 5-10 more minutes, or until the sauce starts to lightly create bubbles (do not overcook).
- Remove from oven and let cool down for a couple of minutes so the sauce thickens
- Garnish with A Spice Affair's Sumac and Parsley Flakes. Serve with pita bread and enjoy!
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