Tahini Kofta (Kofta bi Tahini)
A comforting Middle Eastern classic featuring tender beef meatballs baked in a silky, tangy, and nutty tahini sauce.
Ingredients
- •1 lb (450g) ground beef
- •1/2 cup finely chopped fresh parsley
- •1 small yellow onion, finely grated
- •2 cloves garlic, minced
- •1 tsp ground allspice
- •1/2 tsp ground cinnamon
- •1 tsp salt
- •1/2 tsp black pepper
- •1 cup high-quality tahini paste
- •1/2 cup fresh lemon juice
- •1 1/2 cups warm water
- •2 tbsp extra virgin olive oil
- •1/4 cup toasted pine nuts for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large bowl, combine the ground beef, parsley, grated onion, half of the minced garlic, allspice, cinnamon, salt, and pepper. Mix well by hand until the mixture is uniform.
- 3
Shape the meat mixture into small, oval-shaped patties or meatballs and arrange them in a 9x13 inch baking dish.
- 4
Bake the meatballs for 15 minutes until they are browned and partially cooked through.
- 5
While the meat bakes, whisk together the tahini, lemon juice, the remaining garlic, and warm water in a medium bowl until smooth and creamy. The sauce should have the consistency of heavy cream; add a splash more water if it is too thick.
- 6
Remove the baking dish from the oven and pour the tahini sauce evenly over the meatballs.
- 7
Return the dish to the oven and bake for another 10 to 15 minutes, or until the sauce is bubbling and slightly thickened.
- 8
Drizzle with olive oil and garnish with toasted pine nuts before serving warm with pita bread or vermicelli rice.
💡 Chef tips
- If the tahini sauce separates or looks oily, whisk in an extra tablespoon of cold water to emulsify it back to a smooth consistency.
- You can prepare the meat patties up to 24 hours in advance and keep them refrigerated until you are ready to bake.
- To toast pine nuts, place them in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden brown.
✅ How it should turn out
The dish should feature tender, spiced meatballs swimming in a rich, velvety, golden sauce that balances the deep nuttiness of tahini with a bright, lemony finish.