Main CourseDinner

Egyptian Kofta with Tahini Sauce

Name: Egyptian Kofta with Tahini Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: egyptian, middle_eastern
Ingredients: 300 g ground beef lean; 300 g ground lamb; 0.5 pcs yellow onion grated and squeezed dry; 0.25 cup fresh parsley finely chopped; 2 tbsp fresh mint finely chopped; 2 clove garlic minced; 1 tsp cumin ground; 0.5 tsp coriander ground; 0.5 tsp paprika; 0.25 tsp cayenne pepper (optional); 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 tbsp olive oil; 0.5 cup tahini; 3 tbsp lemon juice freshly squeezed; 1 clove garlic minced; 0.25 cup cold water; 0.25 tsp salt

These flavorful Egyptian-style kofta are made with spiced ground beef and lamb, then grilled or pan-fried until tender. Served with a creamy tahini sauce, they make a satisfying main course.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 607 kcal

Gluten-free

Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

kofta

300 gground beef, lean
300 gground lamb
0.5 pcsyellow onion, grated and squeezed dry
0.25 cupfresh parsley, finely chopped
2 tbspfresh mint, finely chopped
2 clovegarlic, minced
1 tspcumin, ground
0.5 tspcoriander, ground
0.5 tsppaprika
0.25 tspcayenne pepper(optional)
1 tspsalt
0.5 tspblack pepper, freshly ground

cooking

1 tbspolive oil

tahini sauce

0.5 cuptahini
3 tbsplemon juice, freshly squeezed
1 clovegarlic, minced
0.25 cupcold water
0.25 tspsalt

Equipment

tongs · grater · large skillet · whisk · small bowl · large mixing bowl

The method

Step by step

1
In a large mixing bowl, combine the ground beef, ground lamb, grated onion, fresh parsley, fresh mint, minced garlic, ground cumin, ground coriander, paprika, cayenne pepper (if using), salt, and black pepper.
About 5 min
Cook’s note: Squeezing the grated onion dry helps prevent the kofta from becoming watery.
2
Mix the ingredients thoroughly with your hands until just combined, being careful not to overmix, as this can make the kofta tough.
About 2 min
Cook’s note: For best results, chill the mixture for 15-20 minutes to make it easier to shape.
3
Divide the meat mixture into 12-16 equal portions. Shape each portion into an elongated oval or cylindrical shape, about 2-3 inches long.
About 8 min
Cook’s note: Moistening your hands slightly can prevent the meat from sticking.
4
Prepare the tahini sauce: In a small bowl, whisk together the tahini, lemon juice, minced garlic, cold water, and salt until smooth and creamy.
About 3 min
Cook’s note: Add more water, one tablespoon at a time, if you prefer a thinner sauce consistency.
5
Heat the olive oil in a large skillet over medium-high heat. Alternatively, preheat a grill to medium-high.
About 2 min
6
Place the kofta in the hot skillet or on the grill. Cook for 3-4 minutes per side, turning occasionally, until browned on all sides and cooked through.
About 10 min
Cook’s note: The internal temperature of the kofta should reach 71°C (160°F).
7
Serve the cooked kofta immediately with the prepared tahini sauce, alongside rice, pita bread, or a fresh salad.

Per serving

Nutrition

41%Score

Calories: 606.8kcal
Protein: 31.5g
Carbs: 11.5g
Fat: 50.6g
Fibre: 3.8g
Sugar: 1.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover kofta and tahini sauce separately in airtight containers in the refrigerator.

Reheating

Reheat kofta gently in a microwave or oven until warmed through. The tahini sauce is best served chilled.