Palestinian Lamb Kofta with Tahini Sauce
A comforting and flavorful one-tray dish featuring spiced lamb kofta (meatballs) baked with potatoes and topped with a creamy, tangy tahini-lemon sauce. This dish is a staple in many Palestinian households, offering a delicious balance of savory meat and zesty sauce.
🧂 Ingredients
- 1 lb Ground lamb(80/20 fat ratio recommended)
- 1 medium Onion(finely chopped)
- 0.25 cup Fresh parsley(finely chopped)
- 2 cloves Garlic(minced)
- 1 tsp Allspice
- 1 tsp Cumin
- 1.5 tsp Salt
- 1 tsp Black pepper
- 3 medium Potatoes(peeled and sliced into 1/4-inch thick rounds)
- 0.5 cup Tahini paste
- 0.25 cup Lemon juice(freshly squeezed)
- 0.5 cup Water(plus more to thin sauce)
- 1 clove Garlic(minced, for sauce)
- 0.5 tsp Salt(for sauce)
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C).
💡 Tip: Ensure oven is fully preheated for even cooking. - 2
In a large bowl, combine ground lamb, chopped onion, parsley, minced garlic, allspice, cumin, 1.5 tsp salt, and 1 tsp black pepper. Mix well with your hands until all ingredients are evenly distributed. Do not overmix.
💡 Tip: Using your hands ensures spices are thoroughly incorporated. - 3
Shape the lamb mixture into small oval or ball shapes. Arrange them in a single layer in a 9x13 inch baking dish. Place the sliced potatoes in between and around the kofta.
💡 Tip: Try to make the kofta and potato slices roughly the same thickness for even cooking. - 4
Bake for 25 minutes, or until the kofta is browned and the potatoes are beginning to soften.
- 5
While the kofta and potatoes are baking, prepare the tahini sauce. In a medium bowl, whisk together tahini paste, lemon juice, 0.5 cup water, minced garlic, and 0.5 tsp salt until smooth. Add more water, a tablespoon at a time, if needed to reach a pourable consistency.
💡 Tip: The sauce will thicken as it bakes. - 6
Remove the baking dish from the oven. Pour the tahini sauce evenly over the kofta and potatoes, ensuring it gets into the crevices.
💡 Tip: Gently shake the dish to help the sauce distribute. - 7
Return the dish to the oven and bake for another 15-20 minutes, or until the potatoes are tender and the sauce is bubbly and slightly thickened.
💡 Tip: The sauce should be golden and slightly caramelized on top. - 8
Garnish with fresh parsley and serve hot with flatbread or rice.
💡 Tip: A sprinkle of sumac or pomegranate seeds can add extra flavor and visual appeal.
💡 Pro Tips
- ✓For a richer flavor, you can marinate the kofta mixture for a few hours or overnight in the refrigerator.
- ✓If your lamb is particularly fatty, you can drain off some of the rendered fat before adding the tahini sauce.
- ✓Adjust the lemon juice in the tahini sauce to your preference for tanginess.
🔄 Variations
- Add sliced tomatoes or bell peppers to the baking dish along with the potatoes.
- Use a mixture of ground lamb and beef for the kofta.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the kofta mixture.