Palestinian
Kafta bil Tahini
A beloved Palestinian tray bake of spiced kafta, golden potatoes, and a lemony tahini sauce that thickens gently in the oven. It is served warm from the baking dish with bread or rice to catch the sauce.
Watch it madeAbu Julia أبو جوليا · 7:21
Ingredients
- Ground lamb or a mix of lamb and beef300g
- Small onion, finely grated and lightly squeezed1
- Flat-leaf parsley, finely chopped1/2 cup
- Ground allspice1/2 tsp
- Ground cinnamon1/4 tsp
- Black pepper1/4 tsp
- Salt1 tsp, divided
- Medium potatoes, peeled and sliced into 1 cm rounds2
- Olive oil2 tbsp
- Tahini1/3 cup
- Fresh lemon juice3 tbsp
- Cold water1/2 cup, plus more as needed
- Garlic, crushed1 small clove
- Pine nuts1 tbsp
- Chopped parsley, for serving1 tbsp
Method
- Heat the oven to 220°C.
- Mix the ground meat with the grated onion, parsley, allspice, cinnamon, black pepper, and 3/4 tsp salt until the mixture becomes cohesive.
- Press the kafta evenly into a small baking dish in a layer about 1.5 cm thick, or shape it into short fingers and arrange them close together.
- Bake the kafta for 10 minutes, then drain off excess liquid if there is a lot in the dish.
- While the kafta bakes, toss the potato slices with olive oil and 1/4 tsp salt.
- Fry or roast the potato slices until lightly golden on both sides but not fully crisp.
- Arrange the golden potato slices over and around the kafta in the baking dish.
- Whisk the tahini with lemon juice until it tightens and turns pale.
- Whisk in the cold water gradually, then add the crushed garlic and adjust with a little more water until the sauce is pourable like thin cream.
- Pour the tahini sauce evenly over the kafta and potatoes.
- Lower the oven to 190°C and bake for 18 to 22 minutes, until the sauce is bubbling at the edges and lightly set.
- Toast the pine nuts in a small dry pan until golden.
- Rest the dish for 5 minutes, then scatter with toasted pine nuts and chopped parsley before serving.
Common questions
Can I substitute beef for lamb in Kafta bil Tahini, and will it still taste authentic?
Yes. A lamb-beef mix is very common and still feels true to the dish. Use some lamb if you can for richness, but all-beef kafta works too. Keep the seasoning the same and avoid very lean meat, or it can turn dry.
How long should I bake the kafta and potatoes so they don’t dry out?
Bake the kafta about 10 minutes first, just until it firms up. Then add the potato slices and continue baking until the potatoes are tender and the top is lightly browned, usually 20–25 minutes more, depending on thickness.
What are the most common mistakes when making the tahini sauce for this dish?
The biggest mistake is adding water too fast, which can make the tahini seize or turn grainy. Whisk lemon into tahini first, then add cold water gradually. Use enough water for a pourable, thin-cream texture, and add garlic at the end.
How should I store leftovers, and can I reheat Kafta bil Tahini without ruining the sauce?
Store leftovers covered in the fridge for up to 3 days. Reheat gently in the oven at low heat, covered if possible, so the meat stays moist. The tahini may thicken, so add a splash of water or lemon before warming.
What should I serve with Kafta bil Tahini, and can it be made ahead?
Serve it with rice, warm flatbread, and a simple salad or pickles. You can shape the kafta and slice the potatoes a few hours ahead. The tahini sauce is best made fresh, but the meat mixture can be refrigerated until needed.