Kofta bil Tahini (Baked Kofta with Tahini Sauce)

1Preparation

1. Grate the onion and squeeze out its juice with your hands.
2. Knead the meat with the onion, parsley, seven spice, black pepper and salt until the mixture holds together.
3. Shape the mixture into flat patties about the size of your palm and 1 cm thick.
4. Peel and slice the potatoes and toss them with the oil and salt.
5. Whisk the tahini with the lemon juice, garlic and salt, then add the water gradually until the sauce is smooth and like thin cream.

2Cooking

1. Spread the potato slices in a baking dish and bake until they start to turn golden.

   ♨️ oven 210°C⏱ 20 min timer
2. Lay the kofta patties over the potatoes and return to the oven until the meat has browned lightly on top.

   ♨️ oven 210°C⏱ 15 min timer
3. Pour the tahini sauce over the kofta and potatoes and bake until the sauce thickens and bubbles at the edges.

   ♨️ oven 200°C⏱ 12 min timer
4. Toast the pine nuts in a small dry pan, stirring, until golden.

   🔥 medium heat⏱ 3 min timer

3Serving

1. Scatter the toasted pine nuts and parsley over the dish.
2. Serve hot with vermicelli rice or pita bread and a salad.

💡 Tips & common mistakes

• Common mistake: using a tahini sauce that is too thick — it turns clumpy and bitter in the oven. Thin it with water until it pours easily.
• Squeeze the onion well so the kofta doesn't fall apart while baking.
• Don't overbake the sauce — take the dish out as soon as it thickens so it doesn't split.

🔁 Substitutions

• Add tomato slices between the potatoes and kofta for a lighter flavour.
• No seven spice? Use allspice with a pinch of cinnamon.