Growing up in a Middle Eastern household, we ate a whole lot of kofta. Kofta baked with tomatoes, kofta as out meatballs for spaghetti, kofta on the grill but one of my favorites is this variation of kofta in a citrus tahini sauce. It is absolutely delicious. We’ve been eating it my whole life but once I got married and moved out; I didn’t have my mom to make it anymore. Her kofta was always the best. She’s in town and guess what I asked her to make for me? This exact dish. I wanted to learn and enjoy another time from her hands. I hope you enjoy this family recipe. Be sure to check it out on my Instagram highlights to see the video of how we made it.
Servings: 40 pieces of kofta
Total Time: 1 hour
3 lbs of ground beef
3/4 cup of parsley
1/2 a red bell pepper
4 cloves of garlic
1 small onion
1 1/2 tbsp of allspice
Salt & pepper to taste
1 cup of tahini
2 cups of water
1 tsp of salt
The juice of 1 1/2 lemon
1 tbsp cornstarch
1 tsp cumin
1 tsp garlic powder
2 Idaho potatoes peeled and sliced thinly
- Preheat oven to 375 F.
- In a food processor, blend the bell pepper, onion, garlic cloves, and parsley.
- In a large bowl, add the ground beef. To that, add the blended veggie mixture. Season with the allspice, salt, and pepper. Mix together very well.
- Shape the kofta to your liking. Place the kofta in an ungreased pan. Line them next to each other. Wedge a potato slice in between the kofta’s. Cover the pan with aluminum and place in the oven to bake for 40 minutes.
- In a blender, add the tahini, water, lemon juice, garlic powder, cumin, salt, and cornstarch. Blend for 20 seconds or so.
- Add the tahini sauce to a pot on low to medium heat and cook it. You want to keep stirring it gently while it is on the stovetop. This will make it thicker. You don’t want it too thick or thin; so add 2-3 tbsp of warm water if necessary to thin out. Keep stirring until it reaches a slight boil. That’s when you know the sauce is ready.
- After taking the kofta out of the oven at 40minutes, make sure it is cooked through. Drain the kofta of its liquid. Then, pour the tahini sauce on top covering the kofta. Bake for another 10-15 minutes uncovered. Then broil for 2 minutes till lightly browned and bubbling.
- Garnish with parsley, toasted slivered almonds, and some sumac (all optional). Enjoy with some pita bread to dip or rice and salad.