Kofta bil tahini brings one of Lebanon’s most beloved comfort dishes to your weeknight table. Juicy lamb meatballs baked in a creamy, lemony tahini sauce until golden and bubbling - ready in about 40 minutes with one pan.

This is not the tomato-based Lebanese dawood basha or the fried Lebanese kibbeh. Kofta bil tahini is its own thing: the tahini sauce bakes into the meatballs, creating a rich, nutty coating that tastes like it took all day. It is a staple of Lebanese home cooking and mezze tables across the Levant.

The recipe is simple - kofta made with lamb, bulgur, and warm spices, shaped into ovals, then baked in a pourable tahini-lemon sauce. The sauce thickens and clings as it cooks, turning the whole dish creamy without any cream. Serve it with warm pita and a pile of rice, or spoon it over salad for a lighter meal.

Key Takeaways

  • One pan, 40 minutes: shape the kofta, pour the tahini sauce, bake. No stovetop searing required.
  • Tahini sauce: lemon juice + tahini + water makes a creamy, dairy-free sauce that bakes into the meat.
  • Bulgur binding: soaked fine bulgur replaces breadcrumbs and egg, giving kofta its signature springy texture.
  • Warm spices: allspice and cinnamon are the signature flavors of Lebanese kofta - not cumin or coriander.
  • Make-ahead: shaped kofta freeze well before baking. Thaw overnight and bake with sauce when ready.

How to Make Kofta bil Tahini

  1. Soak 1/2 cup fine bulgur in cold water for 10 to 15 minutes. Drain and squeeze firmly in a clean towel to remove excess moisture.
  2. Add the soaked bulgur, 1 lb ground lamb, 1 quartered onion, 2 cloves garlic, 1 tsp allspice, 1/2 tsp cinnamon, 1 tsp salt, and 1/2 tsp pepper to a food processor. Process for 2 to 3 minutes until smooth and paste-like.
  3. Wet your hands lightly. Shape the mixture into 16 oval or round meatballs, about 1.5 inches across. Place in a single layer in a 9x13-inch baking dish.
  4. In a bowl, whisk together 1/3 cup tahini, 1/4 cup lemon juice, 1 minced garlic clove, and 1/2 tsp salt. It will seize and thicken - keep whisking. Gradually add 3/4 cup water until smooth and pourable.
  5. Pour the tahini sauce over the kofta. Drizzle 2 tbsp olive oil on top.
  6. Bake at 400F (200C) for 22 to 25 minutes, until the kofta reach 160F (71C) internally and the sauce is bubbling and lightly golden at the edges.
  7. Rest 3 to 5 minutes. Garnish with chopped parsley and toasted pine nuts. Serve with warm pita or rice.

Ingredients

Kofta

  • 1 lb (450 g) ground lamb (or a beef-lamb blend, 80/20)
  • 1/2 cup fine bulgur wheat
  • 1 small yellow onion, quartered
  • 2 cloves garlic, minced
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Tahini Sauce

  • 1/3 cup tahini (well-stirred)
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 clove garlic, minced
  • 1/2 tsp kosher salt
  • 3/4 cup water
  • 2 tbsp extra virgin olive oil

Garnish and Serving

  • Fresh flat-leaf parsley, chopped
  • Toasted pine nuts (optional)
  • Warm pita bread or fluffy rice

What Makes Kofta Different from Other Meatballs

Kofta is not just “Middle Eastern meatballs.” The technique is fundamentally different from Western meatball-making. Where Italian polpette use breadcrumbs and egg as binders, kofta relies on bulgur wheat and mechanical processing. The food processor breaks down the meat proteins and bulgur into a smooth, elastic paste - closer to a sausage emulsion than a loose ground meat mixture.

This produces a springy, dense texture that holds up to baking in liquid sauce without falling apart. The allspice and cinnamon spice profile is distinctly Levantine - you will not find cumin or coriander in a traditional Lebanese kofta. The warm, sweet spices pair with the nutty tahini to create a flavor that is rich but not heavy.

For comparison, Greek keftedes use mint and oregano with a loose, crumbly texture. Turkish köfte are often pan-fried with minimal spice. Kofta bil tahini sits in its own category - baked, sauced, and deeply comforting.

Tips for Perfect Kofta

Use extra-lean lamb. Fat renders out during baking and pools in the sauce. An 80/20 blend works, but pure lean lamb (90/10 or leaner) keeps the kofta firmer and the sauce cleaner.

Squeeze the bulgur dry. This is the most common mistake. Wet bulgur makes the mixture too soft to shape. Squeeze it in a clean kitchen towel until no more water comes out.

Process, do not mix. Unlike other meatballs where you fold ingredients gently, kofta needs the food processor. The blades break down the meat proteins and bulgur into a cohesive paste. 2 to 3 minutes is enough - you want smooth, not pureed.

Shape with wet hands. The paste sticks to dry hands. Wetting your palms lightly prevents sticking and gives the kofta a smooth surface.

Do not skip the rest. The tahini sauce continues to thicken as it cools. The 3 to 5 minute rest lets the sauce settle into the right consistency for serving.

Variations

Beef kofta: Swap the lamb for ground beef. The flavor shifts to a more familiar American palate while keeping the tahini sauce profile. Use 80/20 beef for the best texture.

Baked tray (siniyeh): Press the kofta mixture flat into the baking dish instead of shaping individual meatballs. Score into diamond shapes, pour tahini sauce over, and bake. This is the classic Lebanese tray-bake version.

Add eggplant: Layer sliced eggplant rounds under the kofta before pouring the tahini sauce. The eggplant absorbs the sauce and becomes silky. A common additions at Lebanese mezze restaurants.

Spicier version: Add 1/2 tspAleppo pepper or red pepper flakes to the kofta mixture for gentle heat. Lebanese food leans mild, but a little kick works.

Storage and Reheating

Fridge: Store leftover kofta and sauce in an airtight container for up to 4 days. The sauce will thicken in the fridge.

Reheat: Warm in a 350F (175C) oven for 10 to 12 minutes, covered with foil. Add a splash of water if the sauce has thickened too much. Microwave works too - 2 to 3 minutes on medium power.

Freeze (unbaked): Shape the kofta and place on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag. Freeze the tahini sauce separately. Thaw overnight in the fridge. Pour sauce over thawed kofta and bake as directed.

Freeze (baked): Cool completely, then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat in the oven.

Serving Ideas

  • With rice: Spoon kofta and tahini sauce over fluffy basmati or jasmine rice. The sauce soaks into the grains.
  • With pita: Warm pita bread for dipping into the tahini sauce. The classic Lebanese way.
  • Mezze spread: Serve alongside hummus, tabbouleh, pickled turnips, and fattoush salad for a full Lebanese mezze table.
  • Over salad: Place kofta on a bed of mixed greens with tomatoes, cucumbers, and a squeeze of lemon. Light but satisfying.
  • In a wrap: Tuck kofta into a warm pita with pickles, tomatoes, and a drizzle of tahini sauce. A quick lunch.

FAQ

What is the difference between kofta and kofta bil tahini? Kofta refers to spiced meatballs or patties found across the Middle East, South Asia, and Central Asia. Kofta bil tahini specifically means kofta baked in a tahini-based sauce - a Lebanese preparation where the creamy, lemony sauce coats the meatballs during baking.

Can I use ground beef instead of lamb? Yes. Ground beef works well, though the flavor will be less distinctly Lebanese. Use 80/20 beef for moisture. Some cooks use a 50/50 beef-lamb blend as a middle ground.

Why does my tahini sauce seize when I add lemon juice? This is normal. Tahini contains natural oils that separate when acid is added, causing it to thicken and clump. Keep whisking and gradually add water - it will smooth out into a creamy, pourable sauce.

Do I need a food processor to make kofta? A food processor is strongly recommended. It creates the smooth, elastic paste that defines kofta texture. Without one, you can hand-chop the onion very finely and mix vigorously, but the result will be closer to a standard meatball than true kofta.

How do I know when the kofta is done? Use an instant-read thermometer - kofta is safe at 160F (71C) for lamb. The tahini sauce should be bubbling around the edges and lightly golden. Total bake time is 22 to 25 minutes at 400F.

Can I make this ahead? Yes. Shape the kofta and store in the fridge for up to 24 hours before baking. The tahini sauce can be made a day ahead too - whisk it again before pouring over the kofta, as it may thicken in the fridge.

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