I love kofta with tahini. It’s one of my favorite dishes to make for dinner parties or even just a cozy night in with my family. The combination of juicy, flavorful meat and creamy, tangy tahini sauce is simply irresistible.
To make this dish, you’ll need ground beef, onion, garlic, parsley, jalapeno, and a variety of spices and seasonings.
But the real star of the show is the tahini sauce. It’s made with tahini paste, lemon juice, water, chicken bouillon powder, and a few other ingredients. The result is a smooth, velvety sauce that perfectly complements the bold flavors of the kofta. Serve it all up with some pita bread, sliced tomatoes, and cucumbers for a complete meal that’s sure to impress.
What Is Kofta?
Kofta is a type of meatball that is popular in Middle Eastern, South Asian, and Mediterranean cuisines. In this section, I will provide some background information on kofta, including its historical origins and variations across cultures.
Historical Background
Kofta has a long and rich history that dates back to the medieval period. The dish was first introduced in Persia (modern-day Iran) and quickly spread to other parts of the world. The word “kofta” is derived from the Persian word “kuftan,” which means to pound or grind. This refers to the traditional method of preparing kofta, which involves grinding or pounding the meat to a fine texture.
Over time, kofta has evolved and adapted to different culinary traditions. In India, for example, kofta is often made with vegetables such as potatoes, spinach, or paneer (a type of Indian cheese). In Turkey, kofta is typically made with lamb or beef and is served with a yogurt-based sauce.
Variations Across Cultures
Kofta is a versatile dish that can be prepared in many different ways. In Middle Eastern cuisine, kofta is often made with ground lamb or beef and is seasoned with a blend of spices such as cumin, coriander, and cinnamon. The meat mixture is then shaped into small balls or patties and grilled or baked until cooked through.
In South Asian cuisine, kofta is often made with ground meat (usually beef, chicken, or lamb) and is mixed with spices, onions, and fresh herbs such as cilantro and mint. The mixture is then shaped into balls and either fried or simmered in a flavorful curry sauce.
Ingredients:
For the meat:
- 1.5 lbs of 90/10 ground beef
- 1 minced onion
- 2 minced cloves of garlic
- 1/2 finely chopped bunch parsley
- 1/2 finely diced jalapeno pepper
- 1/2 teaspoon of ground cardamom
- 1/2 teaspoon of ground black pepper
- 1 teaspoon of salt
- 1 1/2 tablespoons of kefta seasoning
- 2 tablespoons of ketchup
For the tahini sauce:
- 1 cup of tahini
- 1/3 cup of lemon juice
- 2 1/2 cups of water
- 2 teaspoons of chicken bouillon powder
- 2 teaspoons of salt
- 1 teaspoon of pepper
- 1 teaspoon of kefta seasoning
- 2 tablespoons of white vinegar
- 2 tablespoons of yogurt
- 2 tablespoons of meat drippings
- 1 sliced potato (1/2 inch discs)
How to make kofta with tahini?
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In a large bowl, combine ground beef, finely chopped onion, garlic, jalapeno (optional, for a touch of heat), parsley, ketchup, and desired seasonings. Mix gently until just combined. Avoid overmixing, as this can result in a tough texture.
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Preheat your oven to 450°F (230°C). Spread the kofta mixture evenly into a 9×13-inch metal pan or a 10-inch round pan. Use your fingers to gently create small indentations on the top of the kofta.
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Heat oil in a separate pan and fry the potatoes until golden brown and cooked through. Remove from heat and set aside.
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Bake the kofta in the preheated oven for 10 minutes.
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While the kofta parbakes, combine tahini, lemon juice, water, vinegar, and additional seasonings in a blender or whisk until smooth. Add yogurt and a reserved portion of the kofta drippings for added flavor.
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In a saucepan, heat the tahini sauce over medium heat until it reaches a boil. Reduce heat and simmer for 2 minutes.
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Arrange the fried potatoes over the parbaked kofta. Pour the simmered tahini sauce evenly over the top. Return the pan to the preheated oven and bake for an additional 20 minutes, or until the sauce is bubbly and slightly thickened.
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Remove the dish from the oven and let it rest for a few minutes to allow the sauce to further thicken. Serve hot with rice or bread.
Tips and Tricks
Choosing the Right Meat
Choosing the right meat is crucial. I recommend using a combination of ground beef and lamb for the best flavor and texture. Look for meat that is fresh and not too lean, as you want some fat to keep the kofta moist and tender.
Achieving the Perfect Consistency
Getting the right consistency for the kofta mixture is key to making delicious kofta. I find that using a food processor to combine the meat and spices gives the mixture the perfect texture. Be careful not to over-process the meat, as this can result in tough kofta.
Another tip is to refrigerate the mixture for at least 30 minutes before shaping it into kofta. This helps the flavors to meld together and makes it easier to shape the kofta without them falling apart on the grill.
To ensure that your kofta cooks evenly, make sure that each piece is of a similar size and shape. I like to use a cookie scoop to measure out the meat mixture and then roll it into a sausage shape before grilling.
Pairing with Sides
It’s always nice to have some sides to complement the flavors and textures of the dish. Here are some of my favorite pairings:
Rice and Grains
Rice is a classic side dish for kofta. I like to prepare it with some saffron and toasted pine nuts to add some extra depth of flavor. Another great option is bulgur wheat, which has a nutty flavor and a slightly chewy texture that pairs well with the juicy kofta. You can also try couscous or quinoa for a healthier alternative.
Vegetable Accompaniments
A fresh salad is a great way to balance out the richness of the kofta with tahini. I like to make a simple salad with chopped tomatoes, cucumbers, and red onions, dressed with a lemon and olive oil vinaigrette. Roasted vegetables are also a great choice. Try some roasted eggplant, zucchini, and bell peppers for a colorful and flavorful side dish. If you’re looking for something a little more substantial, consider making some stuffed grape leaves or a savory spinach pie.
Storing and Reheating
It’s important to keep the kofta in an airtight container in the refrigerator. This will help prevent any bacteria from growing and keep the dish fresh for up to three days.
If you’re planning to reheat your kofta with tahini, there are a few things to keep in mind. First, it’s important to reheat it thoroughly to an internal temperature of 165°F (74°C) to ensure that any harmful bacteria are killed off.
You can reheat your dish in the microwave, on the stove, or in the oven. If you’re using the microwave, be sure to cover the dish with a microwave-safe lid or plastic wrap to prevent splatters. To reheat on the stove, add a bit of water or broth to the pan to prevent sticking and help distribute the heat evenly. And if you’re using the oven, cover the dish with foil to prevent it from drying out.
Conclusion
I hope this article has inspired you to try making kofta with tahini at home. In my experience, this dish is a great way to introduce new flavors and ingredients into your cooking routine.
When making kofta, it’s important to use fresh ingredients and to take your time with the preparation process. This will ensure that your kofta is flavorful and tender.
Tahini is a versatile ingredient that can be used in a variety of dishes, from dips and sauces to marinades and dressings. Its nutty flavor and creamy texture make it a great addition to kofta.
Overall, kofta with tahini is a delicious and satisfying meal that is sure to impress your friends and family. Give it a try and let me know what you think!
Still hungry? You can pair this kofta with mujadara with beans.
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