Kofta b’siniyah

photoThis recipe is amazing. It is from page 195 of the cookbook, Jerusalem. The recipe makes 6 servings.








Kofta b’siniyah


2/3 cup light tahini paste
3 tablespoons freshly squeezed lemon juice
1/2 cup water
1 medium clove garlic, crushed
2 tablespoons sunflower oil
2 tablespoons unsalted butter or ghee
Toasted pine nuts, to garnish
Finely chopped parsley, to garnish
Sweet paprika, to garnish


14 ounces ground lamb
14 ounces ground veal
1 small onion, finely chopped
2 large garlic cloves, crushed
7 tablespoon toasted pine nuts, coarsely chopped
1/2 cup finely chopped flat leaf parsley
1 large medium-hot red chile, seeded and finely chopped
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
3/4 teaspoon grated nutmeg
1 1/2 teaspoon freshly ground pepper
1 1/2 teaspoon salt

Put all the kofta ingredients in a bowl and use your hands to mix everything together well. Now shape into long, torpedo-like fingers, roughly 3 1/4 inches or about 2 ounces each. Press the mix to compress it and ensure each kofta is tight and keeps its shape. Arrange on a plate and chill until you are ready to cook them, for up to 1 day.

Prheat oven to 425F. In a medium bowl, whisk together the tahini paste, lemon juice, water, garlic, and 1/4 teaspoon salt. The sauce should be a bit runnier than honey; add 1 to 2 tablespoons water if needed.

Heat the sunflower oil in a large frying pan over high heat and sear he kofta. Do this in batches so they are not cramped together. Sear them on all sides until golden brown, about 6 minutes per batch. At this point, they should be medium-rare. Lift out of the pan and arrange on a baking sheet. If you want to cook them medium or well done, put the baking sheet in the oven for 2 to 4 minutes.

Spoon the tahini sauce around the kofta so it covers the base of the pan. If you like, also drizzle some over the kofta, but leave some of the meat exposed. Place in the oven for a minute or 2, just to warm up the sauce.

Meanwhile, if you are using the butter, melt it in a saucepan and allow it to brown a little, taking care that it doesn’t burn. Spoon the butter over the kofta as soon as they come out of the oven. Scatter with the pine nuts and parsley and then sprinkle with the paprika. Serve at once.

By my calculations – Per serving – Calories: 542, Total Fat: 40.9g, Sat. fat: 9.3g, Carb: 11.6g, Fiber: 2.4g, Protein: 34.6g


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