Lamb kofta with tahini sauce is a Middle Eastern dish bursting with flavor and is surprisingly easy to make. All you need is ground lamb, a few spices, and some tahini sauce ingredients.
To make the lamb kofta, you’ll need minced parsley, finely chopped onion, minced garlic, ground cinnamon, ground cumin, ground cayenne, kosher salt, and of course, ground lamb. Mix all the ingredients in a bowl, shape them into little meatballs, and grill them until they’re cooked through. The result is juicy, flavorful meat with a slightly spicy kick.
But what takes this dish to the next level is the tahini sauce. Made with tahini, lemon juice, hot water, minced garlic, and kosher salt, this creamy sauce perfectly complements the lamb kofta. Drizzle it on top or dip the meatballs in it for an extra burst of flavor. Trust me, once you try this dish, you’ll be hooked.
History of Lamb Kofta
Kofta is a type of meatball that is popular in Middle Eastern, South Asian, and Balkan cuisine. The word “kofta” comes from the Persian word “kofte” which means pounded meat. The dish is believed to have originated in Persia and spread throughout the region.
Lamb kofta is a variation of kofta that uses ground lamb as the main ingredient. It is typically seasoned with a blend of spices such as cumin, coriander, and paprika. The mixture is then shaped into small, oblong patties and grilled or baked.
Lamb kofta is a popular street food in many Middle Eastern countries and is often served with a variety of sauces and sides. In some regions, it is also served as part of a larger meal with rice, vegetables, and bread.
Ingredients:
- 2 lbs of ground lamb
- 1 finely chopped medium onion
- 2 minced cloves garlic
- 1 teaspoon of ground cinnamon
- 2 teaspoons of ground cumin
- ¼ teaspoon of ground cayenne
- 2 ¼ teaspoon of kosher salt
- ¼ cup packed minced parsley + more for garnishing
For the tahini sauce:
- ½ cup of tahini
- ¼ cup of lemon juice
- ½ cup of hot water
- 1 minced clove of garlic
- ½ teaspoon of kosher salt
How to Make Lamb Kofta with Tahini Sauce?
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To begin, preheat your oven to 400°F (200°C).
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In a large bowl, combine all the ingredients for the kofta. Using your hands, gently mix everything until well incorporated and the spices are evenly distributed throughout the mixture.
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Using a measuring cup or portion scoop, divide the mixture into equal portions (approximately ½ cup each). Shape each portion into an oblong sausage shape. Arrange the shaped kofta in a single layer in a greased 9×13-inch baking dish. Bake the kofta for 25 minutes, or until golden brown.
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While the kofta is baking, whisk together the sauce ingredients in a separate bowl according to the recipe instructions.
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After 25 minutes, remove the kofta from the oven and carefully flip each piece over. Pour the prepared sauce evenly over the kofta, ensuring it coats all surfaces. Using a whisk, gently stir the sauce to incorporate the pan drippings. Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the sauce thickens slightly and the tops of the kofta are browned to your preference.
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Garnish the finished kofta with fresh parsley (optional) and serve immediately with warm flatbread for dipping.
Serving Suggestions
Accompaniments
There are a variety of accompaniments that pair perfectly with this dish. Here are some of my favorite options:
- Pita bread: Warm up some pita bread and serve it alongside your lamb kofta. This is a classic option that complements the flavors of the dish perfectly.
- Hummus: Another classic option, hummus is a great dip for your lamb kofta. It adds a creamy texture and a tangy flavor to the dish.
- Tabbouleh: This refreshing salad is made with parsley, tomatoes, and bulgur wheat. It adds a fresh, herbaceous flavor to your lamb kofta.
Plating Ideas
There are a few different plating options that you can consider. Here are some ideas to get you started:
- Family-style: Arrange your lamb kofta on a platter and serve it family-style. This is a great option for a casual dinner party or a night in with friends.
- Individual plates: Plate your lamb kofta individually and serve it with your chosen accompaniments. This is a more formal option that is perfect for a dinner party or special occasion.
- Skewer presentation: If you’re looking for a fun and creative way to serve your lamb kofta, consider skewering the meat and presenting it that way. This is a great option for a summer barbecue or outdoor gathering.
Storing Leftovers
As much as I love lamb kofta with tahini, sometimes I make too much and end up with leftovers. Luckily, this dish is stored well and can be enjoyed for another meal.
When storing leftovers, it’s important to keep the lamb kofta and tahini sauce separate. Store the kofta in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave for a minute or two until heated through.
The tahini sauce can also be stored in an airtight container in the refrigerator for up to 5 days. If the sauce has thickened, simply stir in a little bit of water or lemon juice to thin it out before serving.
If you have a lot of leftover kofta and sauce, you can also freeze them for later. Just make sure to store them in separate containers and label them with the date. The kofta can be frozen for up to 2 months and the sauce can be frozen for up to 3 months.
Tips for Perfect Koftas Every Time
With a few simple tips and tricks, you can make koftalike a pro every time. Here are some of my tips for getting the perfect lamb koftas:
1. Use the Right Meat
The first step to making perfect koftas is using the right meat. Lamb is the traditional choice, but beef or even chicken can work too. Make sure to use ground meat that has a good amount of fat in it, around 20% is ideal. This will help keep the koftas moist and juicy.
2. Season Well
Koftas need a good amount of seasoning to bring out their flavor. Use a mixture of spices like cumin, coriander, paprika, and cinnamon to add depth of flavor. Don’t forget to add salt and pepper to taste.
3. Don’t Overwork the Meat
When mixing the meat with the spices, be careful not to overwork it. Overworking the meat can make it tough and dry. Mix the spices into the meat gently and just enough to combine.
4. Keep the Koftas Moist
To keep the koftas moist, brush them with a little bit of oil before grilling. You can also add a small piece of butter to the center of each kofta before grilling to add extra moisture.
5. Cook Over High Heat
Koftas are best cooked over high heat. This will give them a nice char on the outside while keeping them juicy on the inside. Make sure to turn them frequently to ensure even cooking.
Conclusion
I hope this article has inspired you to try making lamb kofta with tahini sauce at home. It’s a delicious and satisfying meal that’s perfect for any occasion.
As I was preparing this dish, I found that the key to success is in the seasoning. The combination of spices and herbs brings out the flavor of the lamb and makes the dish truly special.
One thing to keep in mind is that kofta can be a bit tricky to cook. It’s important to make sure that they are cooked all the way through without overcooking them and drying them out.
Overall, I think that lamb kofta with tahini sauce is a great dish to add to your repertoire. It’s easy to make, flavorful, and sure to impress your guests. Give it a try and let me know what you think!
Need to add some crunchiness? Pair your kofta with Jerusalem salad!
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