Kofta bi Tahini (Baked Kofta in Tahini Sauce)
A Lebanese family tray bake of spiced lamb patties, potatoes and tomatoes baked under a golden blanket of tahini sauce.
Made with Tahini sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelMedium
- Costabout £2.38 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Squeeze the grated onion in your hands to remove excess liquid, then mix it with the lamb mince, parsley, allspice, cinnamon and salt. Knead for 1 minute until sticky.
- 2
Shape into 12 oval patties about 2 cm thick.
- 3
Toss the potato slices with 2 tablespoons of the olive oil and a pinch of salt. Spread over a large roasting tin and roast for 15 minutes.
15 min - 4
Turn the potatoes, then nestle the kofta and tomato slices among them, brushing the kofta with the last of the oil. Roast for 15 minutes more, until the kofta are browned.
15 min - 5
Stir the lemon juice and a splash of cold water into your ready made tahini sauce (see the base recipe) until it is pourable like double cream.
- 6
Pour the sauce over the tin and roast for 10 to 12 minutes more, until the sauce is bubbling and lightly golden at the edges and the kofta are cooked through with no pink inside.
11 min - 7
Rest for 5 minutes and serve straight from the tin with a green salad.
Tips
- Squeeze the grated onion well. Wet onion makes the kofta soft and hard to shape.
- Thin the tahini sauce a little for baking. A very thick sauce can turn pasty and tight in the oven.
- Beef mince works as well as lamb. Cook any minced meat until there is no pink inside and the juices run clear.
Storing and freezing
Cool within 1 hour and keep covered in the fridge for up to 3 days. Reheat portions in the oven or microwave until steaming hot all the way through. Not recommended for freezing, as the sauce can separate.
Questions
How do I know the kofta are cooked?
Cut one open. There should be no pink meat and the juices should run clear. A probe thermometer should read 75 C in the centre of the thickest patty.
Can I make it ahead?
Yes. Shape the kofta and slice the potatoes up to 12 hours ahead, covered in the fridge. Bake and sauce as written just before serving.
More made with tahini sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
