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Kofta bil Tahina

Kofta Bil Tahina is a delicious and flavourful dish popular in Middle Eastern cuisine.

The dish consists of tender and juicy meatballs made with ground beef or lamb flavoured with fragrant spices and roast potatoes cooked in a creamy and flavorful tahini sauce. This recipe is easy to make and perfect for any occasion, from family dinners to entertaining guests for an intimate dinner and especially for iftar during Ramadan. The combination of aromatic spices and the rich tahini sauce creates a satisfying and comforting flavour that will have you coming back for more.  Serve this dish with Calrose, vermicelli rice, and a Fattoush salad for a complete meal.

Whether you’re a fan of Middle Eastern cuisine or just looking to try something new, this recipe is sure to impress. So, let’s get cooking!

kofta bil tahini

Basic Ingredients for Kofta bil Tahina

  • Beef: This is the main protein source in the dish. Ground beef is a popular choice for kofta because it is flavorful and easy to shape into balls. It is also a good protein, iron, and other essential nutrients source.
  • Red Onion: A staple in many dishes and is often used for its sweetness and mild flavour.
  • Tomatoes: A versatile ingredient that adds sweetness and acidity to dishes.
  • Red Capsicum: Also known as red bell pepper, is a colourful addition to the dish.
  • Parsley: A flavorful herb that adds freshness and a pop of colour to the dish.
  • Garlic: Astaple ingredient in many middle eastern dishes and is known for its strong, pungent flavour.
  • Green Chili: Adds heat and flavour to the dish.
  • 7 spices: This is a popular Middle Eastern spice blend that includes cinnamon, cloves, allspice, nutmeg, black pepper and cardamom. It adds depth of flavour and a warm, aromatic taste to the dish. How to make 7 spices mix!
  • Potatoes: Are often used in kofta dishes to add a hearty, filling element.
  • Tahini: A paste made from ground sesame seeds and is a key ingredient in the tahini sauce.
  • Yoghurt: A creamy ingredient that adds richness and tanginess to the sauce.
  • Lemon Juice: Adds acidity and brightness to the sauce.
  • Paprika: A spice that adds a smoky, sweet flavour to the sauce.

alternative ingredients

Ground Lamb or Chicken instead of Beef: These meats could be used instead of ground beef to change up the flavour of the kofta.

Ras el Hanout or Garam Masala instead of 7 spices: Ras el hanout is another Middle Eastern spice blend that could be used instead of 7 spices.  Garam Masala is an Indian spice blend I like to use as an alternative to the 7 spice mix.

Sweet Potatoes instead of Regular Potatoes: Sweet potatoes could be used instead of regular potatoes for a healthier, lower-carb option.

Peanut Butter instead of Tahini: You could use almond or peanut butter to make the sauce if you don’t have tahini.

Sour Cream instead of Yoghurt: Sour cream could be used for a tangy, creamy sauce instead of yoghurt.

Lime Juice instead of Lemon Juice: Lime juice could be used instead of lemon juice for a slightly different flavour.

Preparation Tips for Kofta bil Tahina

Use a food processor: To make the kofta mixture; you can use a food processor to quickly and easily chop the onion, garlic, and parsley.

Chill the kofta mixture: Once the kofta mixture is made, it’s a good idea to chill it in the refrigerator for at least 30 minutes before shaping it into balls. This will make it easier to handle and shape.

Use wet hands to shape the kofta: Wetting your hands with cold water before shaping the kofta mixture into balls will prevent the mixture from sticking to your hands.

Brown the kofta before adding the sauce: Brown it in a hot pan or nbake it over with a little bit of oil before adding the tahini sauce. This will help develop a rich, flavorful crust outside of the meatballs.

Roast or fry the potatoes before adding the sauce: This ensures the potatoes keep their shape and adds more flavour to the final kids

Simmer the kofta and potatoes in the sauce: Once the tahini sauce is added to the pan, reduce the heat and let the kofta and potatoes simmer in the sauce for at least 15-20 minutes. This will allow the flavours to meld together and for the kofta to cook through.

Serve with accompaniments: Kofta Bil Tahina is typically served with rice, pita bread, or a fresh salad. Add a side of roasted vegetables or a cucumber and tomato salad to round out the meal.

Serving Tips for Kofta bil Tahina

  • Sprinkle some fresh chopped parsley on top of the kofta and tahini sauce before serving to add a pop of colour and freshness to the dish.
  • Serve the kofta with lemon wedges on the side so diners can squeeze extra lemon juice over the top if desired.
  • Enjoy with Calrose rice and vermicelli or Arabic bread and a side of your favourite salad. We enjoy having this dish with a hearty bowl of Fattoush salad.

storage tips

  • Store leftovers in an airtight container: Once the kofta has cooled, transfer it to an airtight container and store it in the refrigerator for 3-4 days.
  • Reheat in the oven or microwave: Place the kofta in a preheated oven at 350°F for 10-15 minutes or microwave it for 1-2 minutes until heated through.
  • Freeze for later: You can also freeze the kofta and tahini sauce for later. Allow the dish to cool completely before transferring it to a freezer-safe container and storing it in the freezer for 2-3 months.
  • Thaw and reheat before serving: When you’re ready to eat the frozen kofta, transfer it to the refrigerator to thaw overnight. Then, reheat using one of the methods mentioned above.

Kofta bil Tahini (Full Video)

Kofta Bil Tahina

Servings: 6
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes


Kofta Mix

  • 500 g minced beef (ideally 20% fat)
  • 1 red onion
  • 1/2 red capsicum
  • 1/2 bunch of parsley
  • 3 cloves garlic
  • 1 green chilli, deseeded
  • 1 tbsp 7 spices
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cardamon powder
  • 6 potatoes, peeled and cut into wedges

Tahini Sauce

  • 2 cups tahini
  • 2/3 cup yoghurt
  • 2 1/2 cups water
  • 1/4 cup lemon juice
  • 1/2 tsp paprika
  • 1 tsp garlic, minced
  • 1/4 tsp chilli powder
  • 1 tsp salt
  • 1/4 tsp black pepper


  • 1/4 cup pinenuts
  • Handful parsley, roughly chopped


  • Preheat the oven to 200°c.  
  • In a food processor, combine onion, tomato, capsicum, parsley, garlic, green chilli pepper, 7 spice, salt, black pepper and cardamom in a food processor; pulse to form a loose paste. In a large bowl, combine the mixture with the minced beef, and knead the ingredients with your hands.  Shape the meat mixture into elongated meatballs. 
  • In a medium bowl, lightly season the potatoes with salt and pepper and gently coat them with a couple of tablespoons of vegetable oil.
  • Arrange the meatballs and potatoes on a large baking sheet.  Roast in the oven for about 20 minutes, until the potatoes have browned (the potatoes will not have cooked through.)
  • In a medium bowl, add the tahini, yoghurt, water, lemon juice, paprika, salt and black pepper; whisk the ingredient together until it has a smooth consistency.  Taste and adjust seasoning as necessary.
  • Remove the roasting pan from the oven.  With a tong, transfer and alternatively arrange the kofta meatballs and potatoes into a large cast iron skillet or casserole dish.  Pour the tahini sauce over the meat and potatoes, and make sure it is evenly distributed and fully covers everything.  Roast in the oven for an additional 35 minutes. Remove from oven and allow to rest for about 15 minutes.
  • Toast the pine nuts in a small pan until golden brown on medium-low heat. Garnish the kofta bil tahini with the toasted pine nuts and chopped parsley. Serve and enjoy!

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