Preheat oven to 375°F.

In a food processor, blend the bell pepper, onion, garlic cloves, and parsley.

In a large bowl, add the ground beef. To that, add the blended veggie mixture. Season with the allspice, salt, and pepper. Mix together very well.

Shape the kofta to your liking. Place the kofta in an ungreased pan. Line them next to each other. Wedge a potato slice in between the kofta's. Cover the pan with aluminum and place in the oven to bake for 40 minutes.

In a blender, add the tahini, water, lemon juice, garlic powder, cumin, salt, and cornstarch. Blend for 20 seconds or so.

Add the tahini sauce to a pot on low to medium heat and cook it. You want to keep stirring it gently while it is on the stovetop. This will make it thicker. You don't want it too thick or thin; so add 2–3 tbsp of warm water if necessary to thin out. Keep stirring until it reaches a slight boil. That's when you know the sauce is ready.

After taking the kofta out of the oven at 40 minutes, make sure it is cooked through. Drain the kofta of its liquid. Then, pour the tahini sauce on top covering the kofta. Bake for another 10–15 minutes uncovered. Then broil for 2 minutes till lightly browned and bubbling.

Garnish with parsley, toasted slivered almonds, and some sumac (all optional). Enjoy with some pita bread to dip or rice and salad.