Kofta in Tahini Sauce with Potatoes

From the butcher shop in Jordan to my kitchen in America.

Kofta with tahini sauce is a dish I grew up knowing in Jordan, and one of the things I love about it is how people traditionally prepare it.

Back home, people often take fresh onions and parsley to their local butcher shop. They choose their meat and ask the butcher to grind everything together. At home, they season the mixture and spread it into a large, round baking pan.

The kofta goes into the oven first. Once it is cooked, they add potatoes and creamy tahini sauce, then bake it again until everything comes together.

Here in America, I make the same traditional dish with my own twist: instead of spreading the meat in one pan, I shape it into individual pieces. They are easier to serve, especially when I bring food to a friend’s dinner.

I love introducing my friends to dishes they have never tried before. Cooking is about sharing a little of where I come from and watching people discover new flavors.

Sahtain!

Kofta in Tahini Sauce with Potatoes

Tender, flavorful beef kofta seasoned with aromatic Middle Eastern spices, topped with golden fried potatoes, and baked in a rich, creamy lemon tahini sauce. A comforting homemade dish perfect for serving with warm pita bread or rice.

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 people

Course: Main Course

Cuisine: jordanian, Mediterranean, Middle Eastern

Ingredients Equipment Instructions

Ingredients

  

For the Kofta

• 3 lb beef (approximately 75% lean)
• 1/2 medium red onion
• 1 bunch fresh parsley
• 1/2 medium jalapeño
• 2 tsp kosher salt (or to taste)
• 2 tsp ground black pepper
• 1 tbsp seven-spice blend

For the Potatoes

• 2 medium potatoes (sliced into rounds)
• Oil for frying (as needed)

For the Tahini Sauce

• 2 cups tahini
• Juice of 3 medium lemons
• Chicken broth (as needed)
• Salt (to taste)
• Black pepper (to taste)

Equipment

• Meat grinder
• Mixing bowl
• Baking dish
• Frying pan
• Saucepan
• Whisk

Method

 

1. Cut the beef into pieces suitable for a meat grinder. Grind the beef together with the red onion, fresh parsley, and jalapeño until evenly combined.
   
2. Add the kosher salt, black pepper, and seven-spice blend. Mix thoroughly to distribute the seasonings.
   
3. Divide the meat mixture into approximately 2-ounce portions and shape each into a short, thick rectangular log with rounded edges.
   
4. Cook the kofta in an air fryer at 400°F for approximately 22 minutes, or bake in a preheated 400°F oven for approximately 25 minutes. Cook until the internal temperature reaches 160°F.
   
5. Slice the potatoes into even rounds. Fry in hot oil until golden and tender, then drain on paper towels.
   
6. In a saucepan, combine the tahini and fresh lemon juice. Gradually whisk in chicken broth until smooth and pourable. Season with salt and black pepper.
7. Cook the tahini sauce over medium heat, stirring regularly until it begins to boil. Reduce the heat to low and keep warm.
   
8. Arrange the cooked kofta in a baking dish and layer the fried potato slices evenly over the meat.
   
9. Pour the warm tahini sauce over the kofta and potatoes, making sure everything is evenly covered.
   
10. Bake in a preheated 400°F oven for approximately 12–15 minutes, until heated through and the flavors come together.
11. Remove from the oven, let rest briefly, and serve warm with pita bread or rice.