During a recent visit to Jordan, we learned the term “kefta” refers to a ground meat mixture flavored with onion and spices that may take a number of different forms. For example, it might be molded around metal skewers and grilled, or it can be pressed into other shapes and cooked in the oven. Tagreed Muhtaseb, a home cook who lives in Amman, taught us how to make her excellent kefta bi tahini (kefta with tahini) in which oblong “meatballs” are baked with potatoes, onion and a rich, lemony tahini-yogurt sauce. In the oven’s heat, the flavors meld and fuse deliciously while the surface develops flavorful browning. We adapted Muhtaseb’s recipe, precooking the potatoes and onion so they fully and evenly tenderize. We also brush tahini sauce rather sparingly onto the partially cooked kefta instead of saucing them heavily to keep the flavors bright and clean (we do love the sauce, though, so we serve some on the side at the table). Baharat is an all-purpose Middle Eastern spice blend. Look for it in well-stocked supermarkets, spice shops and Middle Eastern markets.