Kofta bil Tahini — Lebanese Spiced Meatballs in Tahini Sauce

Shopping list

• 300 g minced lamb

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• 200 g minced beef

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• 1 piece onion — finely grated

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• 3 tbsp fresh parsley — finely chopped

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• 1 tsp ground cumin

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• 1 tsp ground coriander

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• 0.5 tsp allspice

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• 1 tsp salt

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• 0.5 tsp black pepper

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• 150 g tahini — well-stirred

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• 60 ml lemon juice — freshly squeezed

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• 3 clove garlic cloves — minced

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• 400 ml water

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• 2 tbsp olive oil

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• 50 g vermicelli nests or broken vermicelli

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• 250 g basmati rice — rinsed

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• 2 tbsp pine nuts (optional) — toasted, for garnish

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Step by step

1. 1

   In a large bowl, combine the minced lamb and beef, grated onion, parsley, cumin, coriander, allspice, salt, and black pepper. Mix thoroughly with your hands.

2. 2

   Shape the mixture into walnut-sized balls (about 20–24 kofta). Set aside on a plate.

3. 3

   Heat the olive oil in a large, deep frying pan over medium-high heat. Brown the kofta in batches for 2– 3 minutes per side until golden all over. Remove and set aside.

4. 4

   In a bowl, whisk together the tahini, lemon juice, garlic, and water until smooth and pourable. The mixture may seize at first, but keep whisking — it will loosen.

5. 5

   Pour the tahini sauce into the same pan (with any remaining oil and fond). Bring to a gentle simmer over medium heat, stirring continuously.

6. 6

   Return the browned kofta to the pan, nestling them into the sauce. Cover and simmer gently for 15– 18 minutes, stirring occasionally, until the kofta are cooked through and the sauce has thickened. Add a splash of water if the sauce becomes too thick.

7. 7

   Meanwhile, heat 1 tablespoon olive oil in a saucepan. Add the vermicelli and toast for 2 minutes, stirring, until golden. Add the rinsed rice, 500 ml water, and a pinch of salt. Bring to a boil, then cover tightly and reduce heat to low. Cook for 12– 15 minutes until the rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork.

8. 8

   Taste the tahini sauce and adjust seasoning with more salt or lemon juice. Serve the kofta and sauce over the vermicelli rice, garnished with toasted pine nuts and a sprinkle of fresh parsley.