Kofta with Tahini Sauce

This recipe for Kofta with tahini is long overdue one.
Now as we are nearing on the holy month of Ramadan, fasting and staying healthy while eating right and healthy becomes so important. This fuss free recipe is a must one for you to try this Ramadan.

Kofta bi Tahini is a traditional Middle Eastern dish made usually of ground beef or lamb shaped into fingers or ball size, served with a tahini sauce. This recipe is quick to make and is sure to please everyone!

Best served with fresh Arabic bread and salad.

I learned about this recipe from one of  my new friend of my lovely neighbourhood in Riyadh. Despite of language problem, we very well managed to play the role of a teacher and a student.
This is the best part of visiting a new country getting to know new people and new cultures.


400 gm Minced lamb or chicken with some fat
1 medium onion, finely chopped
3-4 pods of minced garlic
1-2 minced chili
2 tbsp minced parsley leaves
2 tbsp minced coriander leaves
1 small tomato chopped

1 egg for binding
Salt to taste-
2 teaspoon of Baharat or nine spices mix . You can also use all spices.
1 teaspoon  cynepepper
1/2 teaspoon black pepper

3 tbsp oil

Pan roasted 1 tbsp pine seeds

Fresh parsley for garnish

Ingredients for the sauce

1 cup of tahini
1/2 cup of yogurt
1 cup water
a juice of 1 lemon as desired
1 teaspoon minced garlic
salt to taste


Combine the onion, garlic, chili,  pepper powder, the cilantro, parsley, salt and the Nine Spice Mix in a food processor and give a quick pulse to form all to combine.   Add  the tomato, 1 tbsp oil, and spices( if needed), egg and knead them into the minced meat. Leave it aside for 15 mins.

Meanwhile prepare the tahini sauce by Mixing tahina and lemon juice together, the tahini will become lighter in consistency at first but it will thicken as you keep on mixing and become lighter in color. Gradually add the water while stirring to keep the mixture smooth.

Another way my friend mentioned is to place the tahini in a pan and bring it to a boil before pouring it over the kofta, this gives you a smoother tahini sauce avoiding any lumps.

Heat 2 tbsp oil in a pan and shallow fry the kofta balls for a minute or two by flipping it all around for even browning. Once done drain in a kitchen towel.

** You can also use some roasted potatoes at this stage along with the kofta.

Arrange those kofta meatballs to a baking dish that’s just large enough to hold them snugly, along with any pan juices. Try to arrange the pieces so that meat and potatoes ( optional) alternate, and sit at different angles.
Pour the sauce evenly over the pieces; if they are not mostly covered, pour in more water, as needed. Roast (middle rack) for 20 minutes, until the exposed meat and potatoes are browned on top.

Garnish with fresh chopped parsley leaves, fried pine and serve with hot breads.

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