Levantine baked kofta with potatoes, covered in a lemony tahini and garlic sauce.
28 min prep 40 min cook
Keeps the screen on · step-by-step guide · built-in timer
Grate the onion and squeeze out its juice, then finely chop the parsley.
Knead the ground beef with the onion, parsley, allspice, cumin, half the salt, and black pepper.
Shape the meatball mixture into long finger-shaped kofte.
Slice the potatoes into thin rounds and spread them in the baking dish with olive oil and the remaining salt.
Parbake the potatoes at 200°C for 15 minutes.
Arrange the kofte over the potatoes and bake for 12 minutes.
Whisk the tahini, lemon juice, garlic, and water, then pour into the tray.
Bake the kofta bil tahini for 13 minutes, until the sauce thickens.
💡 Tip: Loosen the tahini sauce with water before pouring it in; straight from the jar, it bakes into a heavy paste over the potatoes.
🍽️ Serving suggestion: Serve kofta bil tahini with hot pita, optional sumac onions, and a parsley tomato salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~560
kcal calories
34
g protein
24
g carbs
38
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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