Go Back
Kafta with tahini sauce
Print

Kafta with tahini sauce

Kafta with Tahini Sauce is a simple yet delicious Lebanese dish made with spiced ground beef, golden potatoes, and a creamy, tangy tahini sauce. It’s comfort food at its best — flavorful, easy to make, and perfect served with vermicelli rice.
Course Main Course
Cuisine Lebanese
Keyword kafta with tahini sauce
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 People

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.