Kofta bil Tahini (Baked Meatballs in Tahini Sauce)
Why this recipe works
- Built-in savoury depth: Onion, garlic, parsley and cumin season the lamb from the inside, while the lemon-tahini sauce adds richness and acidity.
- Smooth tahini sauce: Whisking lemon and water into tahini creates a pourable sauce that turns warm and silky around the meatballs.
- Simple tray-bake finish: The kofta brown first in the baking dish, then finish with the sauce in the same dish for a practical, low-fuss dinner.
Get the most out of this recipe
Ingredient notes
- Choose smooth tahini: A well-stirred, pourable tahini gives the sauce a cleaner texture and blends more easily with the lemon and water.
- Lamb keeps the kofta juicy: Minced lamb brings the richness expected in this style of kofta; very lean mince can produce a firmer, drier result.
- Drain the onion well: Squeezing excess liquid from the grated onion helps the meatballs hold their shape and brown rather than steam.
Common mistakes
- Do not overwork the meat: Mix the lamb only until the seasonings are evenly distributed; too much handling can make the kofta dense.
- Avoid a thick sauce: Tahini can tighten as it meets lemon juice, so add the water gradually and whisk until it becomes smooth and pourable.
- Keep the kofta in one layer: Arranging the meatballs with a little space helps them brown evenly before the tahini sauce is added.
Make-ahead tips
- Shape ahead: The kofta can be shaped in advance and kept chilled until baking; whisk the sauce again before pouring if it has thickened.
- Reheat gently: Warm leftovers in a 180°C (355°F) oven until piping hot, loosening the sauce with a little water if needed.
- Freezer-friendly: Cool completely before freezing, then defrost overnight in the fridge before reheating thoroughly.
Serving ideas
- Serve with grains or bread: Warm flatbread, rice or bulgur all work well for scooping up the tahini sauce.
- Finish with herbs: A little extra chopped parsley adds freshness against the rich lamb and sesame sauce.
- Add something sharp: A crisp chopped salad or pickles help balance the creamy, savoury sauce.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Grate the onion on the large holes of a grater, then squeeze out excess liquid with your hands and add the onion to a mixing bowl.
- Crush the garlic and finely chop the parsley, then add both to the bowl with the cumin, fine sea salt and black pepper. Add the minced lamb and mix until evenly combined, but do not overwork it.
- Roll the mixture into 16 meatballs and arrange them in a baking dish in a single layer. Bake for 15 to 18 minutes until browned and cooked through.
- While the meatballs bake, whisk the tahini in a bowl with the lemon juice. Whisk in the water a little at a time until you have a smooth, pourable sauce, then season with a pinch more salt if needed.
- Remove the dish from the oven and pour the tahini sauce over and around the meatballs. Return to the oven for 8 to 10 minutes until the sauce is hot and lightly bubbling at the edges.
- Rest for 5 minutes so the sauce settles slightly. Serve warm, spooning plenty of tahini sauce over each portion.
Recipe notes
Tips
- Squeezing the grated onion well keeps the kofta tender rather than wet, which helps them brown properly in the oven.
- If the tahini sauce thickens as it sits, whisk in a splash of water until it is pourable again.
- For food safety, make sure the lamb is cooked through and piping hot before serving.
Substitutions
- Replace fresh parsley with fresh mint for a different, brighter herbal note.
- Replace ground cumin with ground coriander for a softer, citrusy spice profile.
- Replace lemon with lime for a sharper, more aromatic acidity in the tahini sauce.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat in a 180°C (355°F) oven for 12 to 15 minutes until piping hot, loosening the sauce with a little water if needed; freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (20min active)
- Difficulty: Medium
- Cuisine: Middle Eastern
-
Allergens:
Sesame
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