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 olive oil and salt. Whisk tahini with tomato paste, hot water, lemon juice, minced garlic, baharat, Aleppo pepper, and salt until smooth and emulsified.
Bake 1
Heat oven to 200C (390F). Spread oiled potatoes across a 28–30cm 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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