Mediterranean Lebanese Lamb Kofta with Tahini Sauce
This Mediterranean Lebanese Lamb Kofta with Tahini Sauce brings the warmth and depth of Levantine cooking right to your table. Juicy, spiced lamb kofta—fragrant with cumin, coriander, cinnamon, and fresh herbs—are grilled or pan-seared until smoky and golden. They’re served with a creamy, garlicky tahini sauce that adds a nutty tang and perfectly balances the richness of the meat. It’s rustic, comforting, and full of bright Mediterranean character.
Perfect for family dinners, mezze platters, or weekend grilling, this dish takes less than 40 minutes from start to finish and tastes like something straight out of a Beirut street café.
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Serves: 4
Ingredients
For the Kofta
500 g ground lamb (or half lamb, half beef)
1 small onion, finely chopped or grated
3 tablespoons fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
2–3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon paprika
½ teaspoon sumac (optional but authentic)
Salt and freshly ground black pepper, to taste
For the Tahini Sauce
⅓ cup tahini (sesame paste)
3 tablespoons lemon juice (adjust to taste)
2 tablespoons water (more as needed for consistency)
1 clove garlic, minced
Pinch of salt
Instructions
Prepare the Kofta Mixture:
In a large bowl, combine ground lamb, onion, parsley, mint, garlic, cumin, coriander, cinnamon, paprika, sumac, salt, and pepper. Mix gently with your hands until everything is evenly distributed, but don’t overmix—this keeps the texture tender.
Shape the Kofta:
Divide the mixture into 8–10 portions. Shape each into oval or cylindrical logs around metal or wooden skewers (if grilling) or simply form small patties for pan cooking. Chill in the refrigerator for 15 minutes to firm up.
Cook the Kofta:
Grill: Preheat grill or grill pan over medium-high heat. Brush lightly with olive oil. Grill kofta for 4–5 minutes per side until browned and cooked through.
Pan-Sear: Heat 1 tablespoon of olive oil in a skillet. Cook in batches, turning occasionally until golden on all sides and cooked through (about 10 minutes total).
Make the Tahini Sauce:
In a small bowl, whisk together tahini, lemon juice, garlic, and salt. Slowly whisk in water a tablespoon at a time until smooth and pourable. Taste and adjust with more lemon or salt if desired.
Serve:
Arrange the kofta on a platter with tahini sauce drizzled on top or on the side for dipping. Garnish with chopped parsley or a sprinkle of sumac. Serve with warm pita, cucumber salad, or roasted vegetables.
Tips
Fat content matters: Choose lamb with at least 15–20% fat for juicy kofta that doesn’t dry out.
Grate the onion: Grating releases the juices, helping bind the mixture and add moisture.
Chill before cooking: This helps the kofta hold shape, especially if using skewers.
Adjust tahini sauce texture: It may thicken as it sits—just whisk in a splash of water to loosen.
Rest the kofta: Let them rest for 5 minutes after cooking to lock in juices.
For extra smoke: Add a dash of smoked paprika or grill over charcoal for authentic flavor.
Variations
Beef or Chicken Kofta:
Swap lamb for ground beef or chicken. Adjust cooking time—chicken cooks faster and needs less fat.
Spicy Kofta:
Add chili flakes or a touch of harissa paste to the meat mix for extra heat.
Herb Upgrade:
Add cilantro or dill alongside parsley and mint for a fresh twist.
Yogurt Drizzle:
Mix Greek yogurt with lemon, mint, and a hint of garlic as a lighter alternative to tahini.
Kofta Wraps:
Stuff pita with kofta, chopped lettuce, tomato, and tahini sauce for an easy street-food-style meal.
Q&A
Q: Can I bake the kofta instead of grilling?
Yes. Bake at 200°C (400°F) for 18–20 minutes, turning halfway through for even color.
Q: How do I stop the kofta from falling apart?
Make sure the mixture isn’t too wet. Grate the onion and squeeze out excess moisture before mixing. Chilling helps too.
Q: Can I make them ahead?
Definitely. Shape the kofta and refrigerate (covered) for up to 24 hours, or freeze for up to 3 months.
Q: Is the tahini sauce vegan?
Yes. It’s naturally vegan and works great as a dip for roasted veggies or falafel too.
Q: What can I serve with it?
Pair with tabbouleh, hummus, roasted potatoes, or a Mediterranean cucumber-tomato salad.
Nutrition
(Per Serving, Approximate)
Calories: 410
Protein: 28g
Fat: 31g
Carbohydrates: 6g
Fiber: 2g
Sugar: 1g
Sodium: 430mg
Conclusion
This Mediterranean Lebanese Lamb Kofta with Tahini Sauce is bold, aromatic, and deeply satisfying. The tender, herb-laced kofta pairs perfectly with the nutty creaminess of tahini, creating a balance that’s both comforting and refined. It’s a dish that celebrates the best of Mediterranean cooking—simple ingredients elevated by technique and flavor. Whether grilled outdoors or cooked indoors on a skillet, this kofta is guaranteed to bring a taste of Lebanon to your table.