Middle Eastern · Dinner
Baked Lamb Kofta with Tahini Tomato Sauce
Lamb Kofta Bil Sanieh
Palestinian baked kofta tray with sliced potato, tomato, and onion in a tahini-tomato broth, finished with parsley and pine nuts for a Sunday family weekend bake.
$$
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
580Calories
28gProtein
32gFat
38gCarbs
5gSugar
5gFiber
780mgSodium
75mgChol
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Instructions
1
Prep
Knead 440g lamb mince with grated onion, parsley, 2 garlic cloves, seven-spice, cinnamon, allspice, Aleppo pepper, and salt for 60 seconds until sticky. Shape into 8 oval patties. Toss potato slices with 2 tbsp olive oil and salt. Whisk tahini with tomato paste, hot water, lemon juice, minced garlic, baharat, Aleppo pepper, and salt to taste until smooth and emulsified.
2
Bake 1
Heat oven to 200C. Spread oiled potatoes across a 28cm baking dish base, then layer tomato and onion rounds standing on edge in concentric circles. Pour tahini-tomato broth evenly over vegetables.
3
Bake 2
Nestle 8 kofta patties evenly throughout the tray, half-submerging them. Cover tightly with foil and bake 25 minutes at 200C until vegetables begin to soften.
4
Bake 3
Uncover tray and scatter pine nuts across the top. Bake uncovered 8 minutes more at 200C until broth thickens, vegetables are tender, kofta is cooked through, and pine nuts are toasted.
5
Rest and plate
Remove tray from oven and rest 3 minutes. Scatter parsley across the top and serve straight from the tray with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb mince
- 60g (2.1 oz) yellow onion
- 20g (0.7 oz) flat-leaf parsley
- 2 garlic cloves
- 2 tsp seven-spice mix
- 1 tsp ground cinnamon
- 0.5 tsp ground allspice
- 0.5 tsp Aleppo pepper
- 1 tsp fine sea salt
- 300g (10.6 oz) waxy potato
- 300g (10.6 oz) ripe tomato
- 200g (7.1 oz) yellow onion
- 40ml (2.7 tbsp) extra-virgin olive oil
- 40g (1.4 oz) tahini
- 20g (0.7 oz) tomato paste
- 300ml (1 1/4 cup) hot water
- 20ml (4 tsp) lemon juice
- 1 tsp baharat spice mix
- 20g (0.7 oz) pine nuts
- 2 lemon wedges