1. Why does my tahini sauce become thick?

Tahini sauce naturally thickens as it sits and cools. Simply whisk or stir in a little warm water to loosen it when reheating.

2. Why do I need to bake the kafta before adding the tahini sauce?

This allows the kafta and potatoes to cook properly and become tender. Adding the tahini sauce too early can slow down the cooking process and prevent the kafta from becoming as tender and flavorful.

3. Do I need to use a food processor?

No, you don't need a food processor. You can finely chop the vegetables by hand with a knife.

Palestinian Kafta with Tahini Sauce (Kofta Meatballs)

Name: Palestinian Kafta with Tahini Sauce (Kofta Meatballs)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 3
Cuisine: Palestinian
Ingredients: 1 pound ground beef or lamb (or half of each); 1 bunch fresh parsley, stems removed, washed and well drained.; 1 sweet onions; 2-3 garlic cloves; Salt and pepper, to taste; 1 teaspoons allspice powder; 2 tablespoons extra virgin olive oil; 2 tablespoons pomegranate molasses (optional); 2-3 medium size Yukon golden potatoes; ½ cup of tahini; 1 cup of water; 2 cloves garlic; ½ cup lemon juice (adjust to taste); ½ - 1 teaspoon sea salt (adjust to taste)

Description

Kafta with tahini sauce is a beloved Palestinian comfort recipe made with seasoned ground beef or lamb, baked with potatoes, then covered in a rich, tangy tahini sauce.

Ingredients

1 pound ground beef or lamb (or half of each)
1 bunch fresh parsley, stems removed, washed and well drained.
1 sweet onions
2-3 garlic cloves
Salt and pepper, to taste
1 teaspoons allspice powder
2 tablespoons extra virgin olive oil
2 tablespoons pomegranate molasses (optional)
2-3 medium size Yukon golden potatoes

Tahini Sauce

1/2 cup of tahini
1 cup of water
2 cloves garlic
1/2 cup lemon juice (adjust to taste)
1/2 - 1 teaspoon sea salt (adjust to taste)

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Instructions

Prepare the kafta mixture: In a food processor, finely chop the onion, garlic, and parsley. Alternatively, you can finely chop them by hand using a sharp knife.
Combine with the meat: Add the ground meat to the onion mixture, add salt, pepper, allspice, and pomegranate molasses (if using) and mix well until all the ingredients are evenly incorporated.
Shape the kafta: With your hands, shape the kafta mixture into oval patties and arrange them in a baking dish.
Meanwhile, peel the potatoes, then slice them into thin rounds.
Cover the baking dish with foil or a lid and bake in a preheated oven of 350°F (175°C) for 45-60 minutes, or until the kafta is fully cooked, and the potatoes are fork-tender.
Meanwhile, prepare the tahini sauce by blending the tahini, water, fresh lemon juice, garlic, and salt until smooth and creamy.
Adjust the consistency with a little more water if needed—the sauce should be pourable but not too thin.
Remove the baking dish from the oven.
Pour the tahini sauce evenly over the kafta and potatoes, making sure everything is well coated.
Return the baking dish to the oven uncovered and bake for an additional 15–20 minutes, or until the tahini sauce is set, lightly golden, or place under the broiler for 4-5 minutes for a golden color.
Let the Kafta bil Tahini rest for 5 minutes before serving. Enjoy with vermicelli rice, warm pita bread, or a fresh salad.

Notes

Use meat with some fat: Ground beef that is 80/20 or 85/15 works best, as the fat keeps the kafta juicy and flavorful during baking.
Add pomegranate molasses for extra flavor: A small amount adds a subtle tangy depth that pairs beautifully with the meat mixture.
Test for doneness by piercing a potato with a fork: If the fork slides in easily and the potato is tender, the dish is ready.
Let it rest before serving: Allow the kafta bil sanieh to rest for 5–10 minutes after baking so the juices can redistribute throughout the dish.
Don't skip the fresh lemon juice, it adds the perfect tanginess and balances the rich flavors of this dish.
Adjust the tahini consistency. Tahini sauce can thicken as it cools. If it becomes too thick after reheating, stir in a little warm water until it reaches your desired consistency.
Keep an eye on the broiler. If you want the top to become golden, broil the dish for only a few minutes and watch it carefully.
The kafta mixture can be made ahead of time by combining the ground meat, parsley, onion, garlic, and seasonings. Divide it into portions, place each portion in a freezer-safe zip-top bag, and freeze for up to 3 months.
When you're ready to make the dish, thaw the mixture overnight in the refrigerator, then shape and bake as directed.