🥘 Kofta bil Tahini
Kofta bil tahini is a Levantine bake of spiced beef and lamb patties layered with sliced potatoes and tomatoes, then covered in a lemony tahini sauce. In the oven the sauce turns thick and creamy, coating the juicy meat and soft potatoes. It is served hot from the tray, often as a family dish for sharing.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g ground beef
- 200 g ground lamb
- 1 onion, grated
- 20 g parsley, chopped
- 2 potatoes (400 g), sliced
- 2 tomatoes, sliced
- 100 g tahini
- Juice of 1 lemon
- 150 ml water
- Salt, pepper, allspice
Method
- Mix the beef, lamb, onion, parsley, salt and spices; shape into flat patties.
- Fry or roast the potato slices with a little oil until half-cooked.
- Arrange the patties, potatoes and tomatoes in a baking dish and bake at 200 °C for 20 minutes.
- Whisk the tahini with lemon juice, water and salt into a pourable sauce.
- Pour the sauce over the tray and bake 15 more minutes until bubbling.
How to make it lighter
- Use leaner minced beef to cut fat; the tahini sauce already adds plenty of richness.
- Thin the tahini sauce with more lemon and water — 1 tbsp tahini is about 90 kcal.
- Swap part of the potato for extra tomato or zucchini slices to lower the carbs.
History
The dish is a home-cooking staple across Palestine, Jordan, Lebanon and Syria, where kofta is baked in many sauces, tahini being one of the best known.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →