Grind meat, parsley and onions in the meat grinder using the finest disk. Run them twice. Alternatively very finely dice parsley and onion and add them to the minced meat if you bought your meat pre-minced.

Add the tomato, olive oil, salt and spices and knead them into the meat mix.

You can either spread the mix into a large pan (or large skillet) to cover the entire base or you can form the mix into football shaped ovals. If you go with the flat version, make indentations in the meat with your fingertips, this will help the meat take up the flavors of the sauce.

Bake the kofta in the oven for 20 minutes.

Fry the sliced potatoes, boil or bake them until they are cooked half way.

Arrange the potatoes on top of the kofta or in between the kofta footballs.

Mix tahina and lemon juice together, the tahini will become lighter in consistency at first but it will thicken as you keep on mixing and become lighter in color.

Slowly add the water while stirring to keep the mixture smooth.

One of the tricks I learned from my mum is to place the tahini in a pot and bring it to a boil before pouring it over the kofta, this gives you a smoother tahini sauce without any lumps.

Pour sauce over kofta until you cover the kofta and topping.

Cover the pan with foil, poke a few holes in the foil to allow steam to escape.

Bake in the oven on the lowest rack at 220 C FOR 20 minutes then remove the foil and cook until the sauce thickens (this requires an additional 15- 20 minutes).

Brown under grill for 1-2 minutes.