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In a food processor, finely chop the onion and parsley.
Add the ground beef, spices, salt to the parsley and onions and run through the food processor until it clumps together.
Using your hands, pinch off a section and roll into golf sized balls.
In a pan, sauté the sliced onions and sauté in a good drizzle of mild olive oil until golden.
Add the kafta balls to the onions and brown, turning gently for about five minutes.
In a bowl add the water, tahini, lemon juice and salt and stir vigorously until well combined. Be patient and keep stirring, adding a little extra tahini if it needs.
Taste the tahini sauce if it needs any extra lemon, salt or water. The consistency should be not be too thick.
Pour the tahini sauce on the kafta balls and increase the heat to medium until it starts to boil, then reduce the heat and simmer for around ten minutes.
In a non stick pan, lightly toast the pine nuts for a few minutes and sprinkle over the kafta when done.
Serve with rice or flatbreads.