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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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