Lebanese Kofta with Tahini Sauce – baked, juicy and aromatic

Name: Lebanese Kofta with Tahini Sauce – baked, juicy and aromatic
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Lebanese
Ingredients: Potato–onion base: 4 medium potatoes (wedges), 1 large onion (sliced), 2 tbsp olive oil, 1 tbsp salt, 1 tbsp black pepper; Kofta: 1 bunch parsley, 500 g minced beef, 1½ large onions, 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp coriander, 1 tsp smoked paprika, 1 tsp nutmeg, ½ tsp cumin; Tahini sauce: 175 g tahini, 1 tbsp sumac, 1 tbsp yogurt, juice of ½ lemon, roasting juices; To finish: chopped parsley, toasted pine nuts, olive oil

Our creamy oven-baked kofta is a lighter twist on the classic tomato version: potato–onion base, well-spiced beef kofta and a tahini sauce with sumac and roasting juices. Two baking rounds keep everything tender – perfect for colder days.

~60 Min (Prep 15 Min, Cook 45 Min) Servings: 4 Cuisine: Lebanese Category: Main course

Method

Cutting potatoes into wedges — Cut potatoes into wedges; slice onions – base for the tray.

Step 1 – Potatoes & onions

Cut four medium potatoes into thick wedges and one large onion into slices (not too fine). Toss with 2 tbsp olive oil, 1 tbsp salt and 1 tbsp pepper on a tray.

Par-bake at 170 °C for 25 minutes while you prepare the kofta.

Preparing the kofta mix — Kofta mix: beef, parsley, onion and spices.

Step 2 – Mix kofta

Finely chop parsley. Mix 500 g minced beef, 1½ large onions (grated/finely chopped), 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp coriander, 1 tsp smoked paprika, 1 tsp nutmeg and ½ tsp cumin.

Par-baked tray ready for kofta — Toss with olive oil, salt and pepper; par-bake.

Step 3 – Add kofta & bake again

Shape the kofta, place on the half-baked tray and bake for another 25–30 minutes until golden.

Whisking tahini — Whisk tahini with sumac, yogurt and lemon.

Step 4 – Tahini sauce

Whisk 175 g tahini with 1 tbsp sumac, 1 tbsp yogurt and the juice of ½ lemon, then stir in the roasting juices from the tray.

Finish with sauce and pine nuts — Coat with sauce; finish with pine nuts.

Step 5 – Finish

Pour the tahini sauce evenly over the tray. Finish with chopped parsley, toasted pine nuts and a drizzle of olive oil.

Final close-up: juicy kofta with creamy tahini.

Step 6 – Serve & garnish

To serve, finish with a little more extra virgin olive oil if you like.

Spiced, creamy, Mediterranean.
Sumac in the tahini sauce and fresh, peppery olive oil take this dish to another level – rich yet lighter than the classic.