Kofta with tahini sauce and potatoes is a Middle Eastern-inspired meal that is bursting with flavor and is surprisingly easy to make. The combination of juicy, spiced lamb kofta, crispy potatoes, and creamy tahini sauce is simply irresistible.
To make this dish, you will need ground lamb, minced onion and parsley, allspice, black pepper, potatoes, vegetable oil, garlic, lemons, tahini, salt, pepper, and olive oil. Don’t worry, the instructions are easy to follow. You’ll be amazed at how quickly you can whip up this delicious meal in your kitchen.
If you’re looking for a new recipe to impress your family or friends, give this kofta recipe a try. You won’t be disappointed!
Origin of Kofta
Kofta is a popular dish in Middle Eastern, South Asian, and Balkan cuisines. It is made by mixing ground meat with spices and other ingredients and shaping the mixture into balls or elongated shapes. The word “kofta” comes from the Persian word “kufteh,” which means “pounded meat.”
It is believed that kofta originated in the Middle East, where it was first mentioned in the 10th-century Arabic cookbook “Kitab al-Tabikh” (Book of Cookery). From there, it spread to other parts of the world, including India, Pakistan, Bangladesh, and the Balkans.
In the Middle East, kofta is typically made with lamb or beef, while in South Asia, it is made with beef, lamb, chicken, or fish. Vegetarian versions of kofta are also popular, made with ingredients such as potatoes, paneer, or lentils.
Kofta is usually served with a sauce, such as yogurt, tomato, or tahini sauce, and a side dish, such as rice, bread, or potatoes. In some countries, kofta is also served on skewers, grilled over an open flame.
Ingredients:
Lamb Kofta:
- 1 lb of ground lamb
- ½ large onion, minced
- ½ cup of minced fresh parsley
- 1 ¼ tsp of salt
- ¾ tsp of ground allspice
- ¾ tsp of ground black pepper
Potatoes:
- 2 tbsp of vegetable oil
- 5 peeled potatoes, sliced into rounds
- salt to taste
Tahini Sauce:
- 2 crushed and peeled cloves of garlic
- 2 juiced lemons
- 1 ½ cups of water
- ½ cup of tahini
- 1 tsp of salt
- ½ tsp of ground black pepper
- 1 tbsp of olive oil
How to Make Kofta with Tahini Sauce and Potatoes?
For the Lamb Meatballs:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground lamb, chopped onion, parsley, salt, allspice, and pepper. Mix thoroughly until well combined.
- Form the mixture into 2 ½-inch meatballs using your hands.
For the Potatoes:
- While the oven preheats, heat vegetable oil in a frying pan over medium heat.
- Add sliced potatoes and cook until golden brown, approximately 5 minutes.
- Drain the potatoes on paper towels to remove excess oil. Season lightly with salt.
Making the Tahini Sauce:
- Combine garlic, lemon juice, water, tahini, salt, and pepper in a food processor.
- Blend until smooth and creamy. Set aside.
Assembly and Baking:
- Arrange the lamb meatballs in a single layer on a baking sheet.
- Bake for 15 minutes.
- Remove the meatballs from the oven and drain any excess fat.
- Top the meatballs with the cooked potatoes.
- Pour the tahini sauce evenly over the entire dish.
- Drizzle with olive oil.
- Return the baking sheet to the oven and bake for an additional 30 minutes, or until the lamb is cooked through (no longer pink) and reaches an internal temperature of 150°F (65°C) when measured with a meat thermometer.
- If the sauce appears dry during baking, add a splash of water to maintain moisture.
Serving Suggestions
Accompaniments
I love serving my kofta with a variety of sides to give my guests a range of flavors and textures to enjoy. Here are a few of my favorite accompaniments:
- Hummus: This creamy dip pairs perfectly with kofta and adds a nice contrast to the meaty flavor.
- Tabbouleh: This fresh and light salad is a great way to balance out the richness of the kofta.
- Baba ganoush: This smoky eggplant dip is a great alternative to hummus and adds a unique flavor to the meal.
- Pita bread: Warm pita bread is a classic side for kofta and is perfect for dipping in hummus or baba ganoush.
Wine Pairings
Pairing wine with kofta can be tricky, but there are a few options that work well with the dish. Here are my top picks:
- Cabernet Sauvignon: This full-bodied red wine pairs well with the bold flavors of the kofta and adds a nice depth to the meal.
- Pinot Noir: This lighter red wine is a great option for those who prefer a more subtle flavor and pairs well with the tahini sauce.
- Sauvignon Blanc: This crisp white wine is a refreshing choice for those who prefer white wine and pairs well with the potatoes and other sides.
Storage and Reheating
It’s important to store leftovers properly to maintain their flavor and texture. I recommend transferring the food to an airtight container and refrigerating it promptly. Kofta with tahini sauce and potatoes can be stored in the refrigerator for up to three days.
When reheating the dish, I suggest using a microwave or oven to avoid overcooking the kofta. To reheat in the microwave, place the food in a microwave-safe dish, cover it with a damp paper towel, and heat it for one to two minutes. To reheat in the oven, preheat the oven to 350°F, place the food in an oven-safe dish, cover it with foil, and bake it for 10 to 15 minutes.
It’s important to note that the tahini sauce may thicken when refrigerated. To thin it out, simply stir in a small amount of water or lemon juice before reheating. As with any dish, be sure to discard any leftovers that have been sitting at room temperature for more than two hours to avoid foodborne illness.
Nutritional Information
This kofta recipe is not only delicious but also nutritious. Here is a breakdown of the nutritional information for a serving size of 1 kofta with 2 tablespoons of tahini sauce and 1 medium-sized potato:
- Calories: 720
- Total Fat: 42g
- Sodium: 420mg
- Total Carbohydrates: 62g
- Protein: 31g
As you can see, this recipe is a good source of protein, which is essential for building and repairing muscles. The tahini sauce is also a great source of healthy fats, which can help reduce the risk of heart disease. However, it is important to note that this recipe is relatively high in calories and fat, so it should be consumed in moderation.
To make this recipe even healthier, you can use lean ground beef or turkey instead of lamb, and bake the potatoes instead of frying them. You can also serve it with a side of vegetables, such as roasted broccoli or a mixed green salad, to increase the fiber and nutrient content of the meal.
Common Mistakes to Avoid
Here are some common mistakes to avoid:
- Overmixing the kofta mixture: Overmixing can cause the meat to become tough and chewy. Mix the ingredients just until they are combined.
- Not using enough oil on the potatoes: Potatoes tend to stick to the pan if there isn’t enough oil. Be sure to coat the potatoes in oil before roasting them.
- Not letting the kofta rest: Letting the kofta rest for a few minutes after grilling will allow the juices to redistribute, resulting in a juicier and more flavorful kofta.
- Not adjusting the seasoning: Taste the kofta mixture before shaping it into balls to ensure that it is well-seasoned. Adjust the seasoning as needed.
Conclusion
I hope this article has inspired you to try making kofta with tahini sauce and potatoes at home. From my experience, this dish is delicious and satisfying.
When making kofta, be sure to use fresh and high-quality ingredients for the best flavor. Don’t be afraid to experiment with different spices and herbs to suit your taste preferences.
The tahini sauce is a must-have accompaniment to the kofta and potatoes. Its creamy and nutty flavor complements the spiciness of the kofta perfectly.
Overall, kofta with tahini sauce and potatoes is a simple yet flavorful dish that is sure to impress your family and friends. Give it a try and enjoy!
As mentioned above, tabbouleh salad is a great pairing for this kofta.
Get its recipe now (by clicking the image below):
