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Prep 30 mins
Cook 45 mins
This recipe is preferably done with a meat grinder, however is possible without one as well. It can either be made to be eaten with Arabic bread (with a little sauce) or with rice (with more sauce). Serve with Arabic salad or a salad of your choice.
- 350 g boneless lamb (or extra fine mince)
- 3⁄4 cup parsley
- 2 medium onions
- 1 teaspoon salt
- 2 teaspoons baharat (or similar)
- 1⁄4 teaspoon cinnamon (optional)
- 1⁄4 teaspoon cardamom powder (optional)
- 1⁄4 teaspoon ginger (optional)
- 1 tablespoon olive oil
- 2 medium potatoes
- cooking oil
- 1⁄3 cup sesame paste (tahina)
- 2 medium lemons, juice of
- 1 cup water
- arabic bread or cooked medium grain rice
- Grind meat, parsley and onions in the meat grinder using the finest disk.
- Alternatively finely dice parsley and onion.
- Add salt, spices (besides baharat you are free to use your usual spices) and olive oil.
- Mold into finger shapes and place into a large pan (such as a large skillet) so that they cover the whole pan.
- Slice potato and fry until lightly golden on each side.
- Arrange on top of the kofta (or fill up the gaps if there are any).
- Mix tahina and lemon juice together well until it forms a smooth paste.
- Slowly add the water while stirring to keep the mixture smooth.
- Pour sauce over kofta.
- If it does not cover, mix some water with a bit of tahini, stir into smooth paste and add so that the sauce reaches the top of the potato (if you are making the version with rice it will need slightly more water).
- Cook on the stove with lid on at a low-medium heat until the water has boil away to form a semi-thick sauce in the bottom of the pan (about 3/4hr 1 hr).
- Brown under grill.
- Eat with Arabic bread.
- Alternatively, cook until the water has reduced to make a sauce and serve either in bowls with rice or over rice.
Loved it and now my friend who tried it wants to make if for her family.