Kafta with Tahini Sauce is one of those Lebanese dishes that’s simple to make yet tastes like something you’d find in a restaurant. It’s made with layers of juicy kafta and golden potatoes baked together, then covered with a creamy, tangy tahini sauce that ties everything together perfectly.
If you love tahini, this dish is a must-try — the flavor of the sauce combined with spiced meat and tender potatoes is simply irresistible. The sauce becomes rich and slightly nutty from the tahini, balanced with lemon juice and a hint of spice. As it bakes, it seeps into the kafta and vegetables, making every bite flavorful and comforting.
What I love most about this recipe is how easy it is to prepare. Everything cooks in one pan — no complicated steps or hard-to-find ingredients. It’s a family favorite in many Lebanese homes, especially when served warm with vermicelli rice or a fresh side salad.
Kafta with tahini sauce is the kind of meal that brings everyone to the table — rich, creamy, and full of authentic Middle Eastern flavor. If you’ve never baked with tahini before, this dish is the perfect place to start.
- kafta bi tahini ingredients
- How to make kafta with tahini sauce?
- serve with vermecili rice
- All about the tahini sauce
- Different ways to cook kafta with tahini sauce
- shaping ideas for kafta with tahini sauce
- How to store kafta with tahini sauce
- Frequently asked questions
- Tips and Tricks
- More kafta recipes to try
kafta bi tahini ingredients
Ground beef: The base of kafta, providing rich, hearty flavor that becomes tender when baked.
Parsley: Adds freshness and a vibrant green color that balances the richness of the meat.
Onion: Gives sweetness and depth to the kafta while keeping it moist.
Seven spice: A warm, aromatic blend that gives kafta its authentic Middle Eastern flavor.
Salt: Enhances and brings together all the flavors in the dish.
Black pepper: Adds a subtle heat and depth to the meat.
Potatoes: Soak up the tahini sauce beautifully, becoming soft, flavorful, and golden.
Tahini: Creamy and nutty, it’s the heart of the sauce that ties the dish together.
Warm water: Helps thin the tahini into a smooth, pourable sauce.
Lemon juice: Adds tang and brightness, balancing the richness of the tahini.
Garlic: Gives the sauce a fragrant depth and extra flavor.
Cumin or seven spice (optional): Adds extra depth and warmth to the sauce.
Pine nuts: Toasted for a crunchy texture and nutty aroma.
Parsley (for garnish): Freshens the dish and adds a pop of color.
Olive oil: Used for cooking and garnish, adding flavor and richness.
How to make kafta with tahini sauce?
- Preheat the oven to 500°F (260°C).
- In a bowl, mix ground beef, parsley, onion, seven spice, salt, and black pepper until combined.
- Lightly oil a baking dish and shape the kafta mixture into a flat layer, patties, or meatballs.
- Peel, wash, and slice potatoes into thin rounds or cubes, then arrange them over the kafta.
- Bake until the meat is cooked and potatoes start turning golden; broil for a few minutes if needed.
- While baking, whisk tahini, warm water, lemon juice, minced garlic, salt, black pepper, and optional cumin until smooth.
- Remove the dish, pour the tahini sauce evenly over the kafta and potatoes, then return to the oven for about 5 minutes or until bubbling — don’t overcook.
- Garnish with toasted pine nuts and fresh parsley, then serve warm with vermicelli rice.
serve with vermecili rice
Ingredients
- 1 cup basmati rice
- ¼ cup vermicelli
- 2 cups hot water
- 2 tbsp olive oil
- 1 tsp salt/ give me small sentence eachwith out measurments and with transitions words
Instructions
- Start by soaking the rice for at least 30 minutes, or longer if needed, depending on the type of rice you’re using. This step helps the rice cook more evenly.
- After soaking, rinse the rice thoroughly under cold water until it runs clear, ensuring any excess starch is removed, then drain it completely.
- In a medium pot, heat the olive oil over medium heat. Once hot, add the vermicelli and sauté, stirring frequently, until it turns golden brown and releases a nutty aroma.
- Now, add the rinsed rice and salt to the pot, stirring gently to ensure each grain is coated with the oil for even cooking.
- Pour in the hot water, and give everything a quick stir to mix the ingredients together.
- Bring the mixture to a boil over medium-high heat, allowing it to come to a bubbling simmer.
- Once the water begins to bubble, reduce the heat to low, cover the pot, and let it cook undisturbed for about 10 minutes.
- After 10 minutes, turn off the heat but keep the lid on for an additional 10 minutes. This helps the rice continue steaming and ensures it stays moist and fluffy.
- Finally, fluff the rice with a fork to separate the grains, then serve warm as a delicious side dish.
All about the tahini sauce
The tahini sauce is the heart of Kafta bi Tahini — creamy, nutty, and full of flavor. The key is to make sure it’s runny enough so it soaks into the meat and potatoes while baking. If the sauce feels too thick, add a little more warm water until it reaches a smooth, pourable consistency. If it feels too runny, add a bit more tahini to give it body while still keeping it flowing. The sauce should be runny but have a rich thickness from the tahini so that when it cooks, it clings beautifully to the kafta and vegetables. If it thickens too much during baking, simply stir in a small amount of hot water to loosen it before serving.
You can also add spices to the tahini sauce if you like — a pinch of cumin, seven spice, or paprika can enhance the flavor, or you can keep it plain for a classic taste.
Different ways to cook kafta with tahini sauce
One of the best things about this dish is how flexible it is — you can shape the kafta and cook it in different ways depending on your mood, time, or what kitchen tools you have.
1. Oven-Baked (Traditional Way)
This is the most common and classic way to make Kafta bi Tahini. The kafta and potatoes bake together in one pan, soaking up all the flavors from the sauce. It’s easy, mess-free, and perfect for family dinners.
2. Stovetop Method
If you don’t want to use the oven, you can cook everything on the stovetop. Brown the kafta and potatoes in a large pan first, then pour the tahini sauce on top and simmer on low heat until the sauce thickens. This method gives a slightly creamier texture and lets you control how much the sauce reduces.
3. Air Fryer Method
For a quicker version, cook the kafta patties and potatoes separately in the air fryer until golden, then place them in a pan, pour the tahini sauce over, and simmer for a few minutes. This gives you the same delicious flavor with less oil and time.
4. Grilled Kafta
You can also grill the kafta on skewers or a grill pan for a smoky flavor, then layer it in a dish with the potatoes and pour the tahini sauce over before baking or simmering.
shaping ideas for kafta with tahini sauce
Flat Layer: The traditional way — spread the kafta evenly in a baking dish and top with sliced potatoes for a neat, layered look.
Patties: Roll the kafta into small patties; this helps it cook evenly and is great for portion control.
Meatballs: Shape the kafta into small meatballs for a fun twist, especially if you’re serving it at a gathering or to kids — it looks beautiful when baked with the sauce.
Skewers: If you’re grilling, shape the kafta around skewers for that authentic Lebanese barbecue flavor before combining with the tahini sauce.
How to store kafta with tahini sauce
If you have leftovers, Kafta bi Tahini stores really well and the flavors get even better the next day!
- In the fridge: Let the dish cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days.
- To reheat: Warm it in the oven at 350°F (175°C) until heated through, or reheat smaller portions in the microwave. If the tahini sauce thickens too much, add a splash of warm water before reheating to bring back its creamy texture.
- In the freezer: You can also freeze it for up to 2 months. Let it cool completely, portion it into freezer-safe containers, and thaw overnight in the fridge before reheating.
Kafta with tahini sauce tastes just as comforting the next day — perfect for meal prep or an easy weeknight dinner.
Frequently asked questions
1. Can I use ground lamb instead of beef?
Yes! You can make kafta with ground beef, lamb, or a mix of both. Lamb adds a richer flavor, while beef keeps it lighter — it’s all about personal preference.
2. My tahini sauce became too thick — what should I do?
If your sauce thickens too much, simply whisk in a bit of warm water or lemon juice until it reaches a creamy, pourable texture again. Tahini tends to
Tips and Tricks
- Choose fresh tahini: The quality of tahini makes a huge difference in flavor. Look for smooth, creamy tahini without added preservatives for the best taste.
- Don’t overmix the meat: When mixing the kafta ingredients, combine gently until just mixed. Overmixing can make the kafta dense instead of tender.
- Thin your tahini sauce: Tahini thickens as it sits and especially when heated. Always keep extra warm water or lemon juice handy to adjust the consistency before serving.
- Even potato slices: Slice potatoes evenly so they cook at the same rate. Thin rounds work best for quick cooking and soft, golden results.
- Use seven spice: Seven spice is traditional for kafta and adds a warm, aromatic flavor. If you don’t have it, you can substitute with a mix of cinnamon, allspice, black pepper, cumin, and paprika.
- Broil for a golden finish: If your potatoes or kafta aren’t golden enough after baking, switch the oven to broil for the last few minutes to get a beautiful finish.
- Add extra veggies: Cauliflower, eggplant, or zucchini make delicious additions to the dish. Just layer them with the potatoes for extra flavor and texture.
- Garnish for freshness: Fresh parsley and toasted pine nuts not only add flavor but also give the dish a beautiful presentation.
- Serve immediately: Kafta bi Tahini tastes best warm, so serve it right after baking for the richest flavors and creamiest sauce.
- Make ahead: You can prepare the kafta mixture a day in advance, store it covered in the fridge, and bake it the next day for a stress-free meal.
More kafta recipes to try
kaftah bil sanieh on the stove top
Kafta with tahini sauce
Ingredients
Kafta meat
- ½ kg ground beef
- ½ cup chopped parsley
- 1 small onion finely chopped
- 1 tsp seven spice
- 1 tsp salt
- ½ tsp black pepper
Vegetables
- 2 potatoes peeled and sliced
- You can also add other vegetables like cauliflower or eggplant — they go perfectly with this dish.
Tahini sauce
- 1/2 cup tahini
- 1 cups warm water
- 1/4 cup lemon juice
- 1 small glove minced garlic
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cumin or seven spice optional, but adds great flavor
Garnish
- Chopped parsley
- Toasted pine nuts
- Olive oil for cooking
Instructions
- Preheat the oven to 500°F (260°C).
- In a bowl, mix together the ground beef, parsley, onion, and spices until well combined.
- Lightly oil a baking dish or cast iron pan. Shape the kafta mixture — either spread it flat in the dish, form it into patties, or make small meatballs.
- Prepare the potatoes: peel, wash, and slice them into thin rounds so they cook faster. You can also cut them into cubes if you prefer.
- Arrange the potatoes over the kafta. Bake until the meat is fully cooked and the potatoes start turning golden. If needed, broil for a few minutes to get that perfect color.
- (Alternatively, you can fry or air-fry the potatoes separately before layering them.)
- Make the tahini sauce: in a bowl, whisk together tahini, warm water, lemon juice, minced garlic, salt, and spices. The sauce should be slightly runny — it will thicken as it sits and even more once baked.
- Remove the kafta and potatoes from the oven, pour the tahini sauce evenly on top, then return to the oven and bake for another 5-minutes or until the sauce start bubbling.
- (You can also simmer it on the stovetop if you prefer.)
- Toast the pine nuts in a bit of oil until golden. Sprinkle them over the dish, then garnish with fresh parsley.
- Serve warm with vermicelli rice and enjoy!
Notes
- You can shape the kafta as a flat layer, patties, meatballs, or even on skewers depending on your preference.
- Potatoes can be sliced thin for faster cooking or cubed for a heartier texture.
- Cauliflower, eggplant, or zucchini can be added for extra flavor and variety.
- Tahini sauce should be runny before baking — it will thicken as it cooks. Adjust with warm water or tahini to get your desired consistency.
- Don’t overcook the dish after adding the tahini sauce; bake for about 5 minutes or until bubbling to keep it moist.
- Leftovers taste great the next day and can be stored in the fridge for up to 3–4 days.
- You can make the kafta mixture a day ahead to save time.
- Toasted pine nuts and fresh parsley garnish make the dish extra special.