Preheat the oven to 375 f (190 c) and place your oven racks on the bottom and top third

Prepare a 9x13 inch roasting pan by spreading the tahini on the bottom

Combine the grated onion, ground beef, 7 spices, salt and pepper in a large mixing bowl. Spread the meat mixture onto an even layer in the roasting pan and top with the sliced tomatoes, onions and jalapeños. Cover with foil.

On a separate baking sheet, toss the sliced potatoes with the olive oil, season with salt & pepper

Place both the covered roasting pan and the baking sheet in the oven.

Roast the potatoes until they're golden-brown and beginning to crisp, about 30 minutes, tossing halfway through. Set aside when finished roasting.

Also at the 30 minute mark, the veggies in the roasting pan should begin to shrivel up and release their juices. Take the roasting pan out of the oven, drizzle with the pomegranate molasses, and place back in the oven uncovered.

Roast for another 30 minutes or so until some of the moisture has evaporated and the meat is cooked all the way through.

The kefta and the potatoes can be made up to 2 hours ahead. Just before serving, scatter the meat with the potatoes and place back in the 375 degree oven until heated through (about 10 minutes). Serve immediately.

*the amount depends on your salt's saltiness. err on the side of less salty if you're not sure.