Kofta with tahini sauce is a Middle Eastern dish made with ground meat, spices, and herbs, shaped into meatballs or patties, and grilled or baked. The tahini sauce is a creamy and tangy condiment that along with the kofta, create a perfect balance of flavors and textures that will make your taste buds dance.
To make kofta, you will need minced lamb, egg, garlic, onion, and a blend of spices including sumac, cumin, and cayenne pepper. The tahini sauce is equally simple to make, requiring only tahini paste, garlic, lemon juice, water, and salt.
What Is Kofta?
Kofta is a type of meatball that is popular in many countries, including Turkey, Greece, India, and Iran. In this section, I will delve into the history of kofta and explore the variations of this dish across different cultures.
History of Kofta
Kofta has a long and rich history that can be traced back to the Middle East and Central Asia. The word “kofta” is derived from the Persian word “kufteh,” which means pounded meat. Kofta was originally made with lamb or beef, but over time, other meats such as chicken and fish have also been used.
Kofta was a popular dish among the nomadic tribes of Central Asia, who would season the meat with local spices and cook it over an open flame. As the dish spread throughout the Middle East, it evolved to include a variety of ingredients, such as onions, garlic, and herbs. Today, kofta is enjoyed in many different forms, from grilled skewers to meatballs simmered in a rich tomato sauce.
Variations Across Cultures
One of the things I love about kofta is the way it varies from region to region. In Turkey, kofta is often made with lamb and served with a yogurt sauce. In India, kofta is typically vegetarian and made with paneer or potatoes. However, in Iran, kofta is often made with ground beef and served with a tangy tomato sauce.
In addition to the variations in ingredients, kofta can also be prepared in different ways. Some cultures prefer to shape the meat into patties or balls, while others prefer to skewer the meat and grill it over an open flame. Some kofta recipes call for the meat to be baked or simmered in a sauce, while others are served dry.
Ingredients:
Koftas:
- 500g minced lamb
- 1 large egg
- 4 cloves of garlic
- 1 medium onion, peeled and finely chopped
- 1 tablespoon of sumac
- 1 teaspoon of table salt
- 1 teaspoon of ground black pepper
- 1 teaspoon of ground cumin
- 1/2 teaspoon of cayenne pepper powder
Tahini sauce:
- 120ml of tahini paste
- 4 cloves of garlic
- 1/2 teaspoon of table salt
- 60ml of lemon juice (approx. 1 1/2 lemons)
- 1/2 teaspoon of table salt
- 120ml of water (or more if needed)
- Fresh chopped parsley for garnish
How to Make Kofta with Tahini Sauce?
Preheating and Preparation:
- Preheat your oven to 180°C (350°F) with the convection setting enabled, if available.
- Lightly grease an oven-safe baking dish with olive oil.
Crafting the Koftas:
- In a food processor, combine the onion and garlic, pulsing until finely minced. Alternatively, mince them very finely by hand using a sharp knife.
- In a medium bowl, combine the ground lamb, minced onion and garlic mixture, egg, and spices. Using clean hands, mix thoroughly until all ingredients are evenly incorporated.
- Portion the mixture into 50g segments using a kitchen scale for accuracy. Shape each portion into an oblong log shape.
- Arrange the formed koftas in a single layer within the prepared baking dish.
Preparing the Tahini Sauce (during kofta baking):
- In a small bowl, combine the minced garlic and lemon juice. Allow this mixture to rest for 10 minutes, allowing the flavors to develop.
- In a separate jug, whisk together the tahini and salt until smooth.
- Add the rested garlic-lemon mixture to the tahini mixture and whisk vigorously until well combined.
- Gradually whisk in water, a tablespoon at a time, until the sauce reaches a desired consistency – slightly thinner than runny yogurt.
Finishing Touches and Serving:
- Bake the koftas for 20 minutes, or until cooked through.
- Remove the baking dish from the oven and spoon the tahini sauce evenly over the cooked koftas.
- Return the dish to the oven and bake for an additional 15 minutes, allowing the sauce to thicken slightly.
- Garnish the finished koftas with chopped fresh parsley for a touch of color and flavor.
- Serve the lamb koftas hot, accompanied by warm pita bread and your preferred selection of fresh vegetables.
Serving Suggestions
Accompaniments
This is a delicious and satisfying dish that can be served with a variety of accompaniments. One of my favorite options is a simple cucumber and tomato salad.
Another great option is to serve the kofta with some warm pita bread. You can either serve the pita bread on the side or use it to make little kofta sandwiches. To make the sandwiches, I usually cut the pita bread in half and stuff each half with a few pieces of kofta, some tahini sauce, and some chopped fresh herbs like parsley or cilantro.
Presentation Tips
One of the easiest things to do is to sprinkle some chopped fresh herbs over the top of the dish. Parsley, cilantro, and mint all work well and add a pop of color and flavor to the dish.
Another option is to serve the kofta on a bed of rice or couscous. This not only makes the dish look more impressive but also adds some extra texture and flavor to the meal. You can even mix some chopped nuts or dried fruit into the rice or couscous for some extra crunch and sweetness.
Finally, don’t be afraid to play around with different serving dishes and platters. A colorful ceramic dish or a rustic wooden board can make your kofta with tahini sauce look even more inviting and delicious. Just make sure to choose a dish that complements the flavors and colors of the dish.
Storage and Reheating
Storing Leftovers
It is important to store leftovers properly to avoid any potential foodborne illnesses. I recommend storing this dish separately in airtight containers in the refrigerator. This will help prevent the sauce from making the kofta soggy and keep the flavors fresh. Leftovers can be stored for up to three days in the refrigerator.
Best Practices for Reheating
To reheat the kofta, place them in a microwave-safe dish and cover with a damp paper towel. This will help prevent the kofta from drying out. Microwave on high for 30 seconds to 1 minute, or until heated through. Alternatively, you can reheat the kofta in the oven by placing them on a baking sheet and heating them at 350°F for 10-15 minutes.
When reheating the tahini sauce, it is important to do it slowly and over low heat to prevent it from separating. I recommend reheating the sauce in a small saucepan over low heat, stirring constantly until heated through. If the sauce appears to be too thick, you can add a small amount of water to thin it out.
Conclusion
I hope you enjoyed reading about my experience making kofta with tahini sauce. Throughout the process, I found that the key to success was using fresh, high-quality ingredients and taking my time to properly prepare and cook each component.
One thing I particularly enjoyed about this recipe was the versatility it offered. I could easily switch up the spices adjust the thickness of the tahini sauce to suit my personal preferences or accommodate dietary restrictions.
Overall, I would highly recommend giving this dish a try. Not only is it a delicious and satisfying meal, but it also provides a great opportunity to experiment with new flavors and techniques in the kitchen.
If you want to add crunchiness to your meal, pair the kofta with beet and apple salad.
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