LevantineKofta bi Tahini (Baked Kofta with Potatoes in Tahini Sauce)
Spiced beef kofta baked with sliced potatoes and tomatoes, then covered in a lemony tahini sauce and baked again until the sauce sets and turns golden at the edges. A Palestinian and Jordanian family tray.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Potatoes
20 minutesOven heatHeat the oven to 220°C. Slice the potatoes into 1 cm rounds, toss them with 15 ml of the olive oil and a pinch of the salt and bake for 20 minutes until half cooked.
Success cuePotatoes soft at the edges, firm in the middle.
- 02
Kofta
15 minutesMeanwhile, mix the beef with the grated onion, chopped parsley, allspice, cardamom, black pepper and 5 g of the salt, and shape it into 12 fingers.
Success cueEven, smooth kofta fingers.
- 03
First bake
15 minutesOven heatArrange the kofta in a baking dish with the potatoes and sliced tomatoes, drizzle with the rest of the olive oil and bake for 15 minutes.
Success cueKofta browned on top.
- 04
Sauce
8 minutesGentle simmerWhisk the tahini with the lemon juice and the rest of the salt; it will thicken. Whisk in the hot water a little at a time, bring to a boil, stirring, and simmer for 5 minutes until smooth and pourable.
Success cueA smooth, pourable ivory sauce.
- 05
Second bake
35 minutesOven heatPour the sauce over the kofta, cover with foil and bake for 20 minutes, then uncover and bake for 15 minutes until the sauce sets and turns golden in spots.
Success cueSet sauce with golden spots.
Watch outBeef must reach 71°C in the middle.
- 06
Serving
3 minutesMedium heatToast the pine nuts in a dry pan for 3 minutes and scatter them over the tray.
Success cueGolden pine nuts on a bubbling tray.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Boiling the tahini sauce for a few minutes before baking keeps it smooth instead of splitting in the oven.
- • Add the water to the tahini slowly; it seizes before it loosens.
- • Wet your hands when shaping the kofta so the mix does not stick.
Common mistakes
- • Pouring on a thick, cold tahini sauce, which splits in the oven.
- • Using raw potatoes, which stay hard under the sauce.
Substitutions
- • Instead of ground beef: ground lamb or a mix of both
- • Instead of potatoes: thick slices of eggplant, brushed with oil and baked
Serving ideasServe hot with vermicelli rice or Arabic bread and a green salad.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 850
- Protein
- 40.3g
- Carbs
- 47.5g
- Fat
- 59.0g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Sesame, Tree nuts
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Is there a red version?
Yes. Kofta bil bandoura bakes the same kofta and potatoes in a tomato sauce instead; many families make both and choose by mood.
Why did my tahini sauce split?
It was not boiled before baking, or it was too thick. Thin it with hot water and boil it for a few minutes, whisking.
Can I skip the potatoes?
Yes. Bake the kofta alone for 10 minutes, add the sauce and bake 20 minutes more; serve with rice or bread.
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