Tahini and Potato Meat Pie by George Duran


1 lb. yellow potatoes

4 frozen Dorot Gardens garlic cubes

1 small onion, roughly chopped

1 medium red pepper, seeded and chopped

4 frozen Dorot Gardens parsley cubes

1 Tblsp. Baharat spice mix or Garam Masala

2 tsp. paprika

1 tsp. Kosher salt

1/2 tsp. ground black pepper

1 lb. ground beef

For Tahini Sauce:

3 frozen Dorot Gardens garlic cubes

1.5 C. whole milk Greek yogurt

1/2 C. lemon juice

1/2 C. Mighty Sesame tahini

1 tsp. Kosher salt or chicken bouillon

1 C. water


  1. Pre-heat oven to 400F
  2. Peel and slice potatoes about 1/4-inch thick and add to a large saucepan with cold water. Bring to a boil and boil for 3-4 minutes, slightly undercooked. Remove from water and set aside.
  3. In a food processor add frozen garlic, onion and red pepper and pulse until minced. Add frozen parsley, spice mix, paprika, salt, black pepper and ground beef and pulse until combined. Do not over mix.
  4. Spread beef in an 8 x 8 non-stick pan and poke holes throughout with a wet Tinger. Place in oven for 10 minutes and remove. Beef will not be fully cooked and there will be excess water in the pan.
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