Kofta B’siniyah

This authentic lamb beef kofta recipe is the only recipe you need. Made with a heavy dose of spices, toasted pine nuts and herbs make these kofta to an adventure by itself.

Ingredients

Ingredients
Servings:
Kofta
g
Minced Lamb
g
Minced Beef
Yellow Onion
finely chopped
Garlic Clove
crushed
g
Pine Nuts
g
Parsley
Chili
tsp
Ground Cinnamon
tsp
All Spices
tsp
Ground Nutmeg
Salt & Pepper to taste
Tahini Sauce
g
Tahini Paste
ml
Water
tbsp
Lemon Juice
Garlic Clove
tbsp
Olive Oil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. In a big bowl, mix all ingredients for the kofta and mix everything together. (Use your hands)
  2. Shape them into long “torpedo-like fingers”. Each kofta should be roughly 8cm long.
  3. Make sure, the kofta is tight and keeps its shape.
  4. Preheat the oven to 200 ºC.
  5. In a medium bowl, mix together tahini, lemon juice, water, lemon juice, water, garlic and a pinch of salt. (The sauce should be little more liquid than honey) Add a tablespoon of water if needed.
  6. Heat up a pan over medium high heat with some olive oil. Sear the kofta and make sure to fry them in batches to avoid sticking together.
  7. All sides should be nicely golden brown, but can be medium-rare in the inside.
  8. Arrange the kofta on a baking sheet with parchament paper and put them in the oven for 2-4 minutes.
  9. Spoon the tahini sauce over the plate as a base. Leave some tahini sauce aside, to drizzle it over them afterwards.
  10. As soon as the kofta come out, place them on the tahini sauce bed, sprinkle some pine nuts and parsley.
  11. Serve it with tahini sauce and some pita bread.

Preparing In The Kitchen
  1. In a big bowl, mix all ingredients for the kofta and mix everything together. (Use your hands)
  2. Shape them into long “torpedo-like fingers”. Each kofta should be roughly 8cm long.
  3. Make sure, the kofta is tight and keeps its shape.
  4. Preheat the oven to 200 ºC.
  5. In a medium bowl, mix together tahini, lemon juice, water, lemon juice, water, garlic and a pinch of salt. (The sauce should be little more liquid than honey) Add a tablespoon of water if needed.
  6. Heat up a pan over medium high heat with some olive oil. Sear the kofta and make sure to fry them in batches to avoid sticking together.
  7. All sides should be nicely golden brown, but can be medium-rare in the inside.
  8. Arrange the kofta on a baking sheet with parchament paper and put them in the oven for 2-4 minutes.
  9. Spoon the tahini sauce over the plate as a base. Leave some tahini sauce aside, to drizzle it over them afterwards.
  10. As soon as the kofta come out, place them on the tahini sauce bed, sprinkle some pine nuts and parsley.
  11. Serve it with tahini sauce and some pita bread.

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