Kefta bil Tahini
Oval kafta patties baked over sliced tomatoes and onions, blanketed in a rich, lemon-forward tahini sauce that bakes into a golden crust — a south Lebanese dish of extraordinary flavor that requires almost no effort.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 g ground lamb and beef mix
- 2 medium, divided yellow onion
- 0.5 cup, chopped flat-leaf parsley
- 3 medium ripe tomatoes, sliced
- 1.5 tsp seven spice
- 1.5 tsp salt
- 120 g (about ½ cup) tahini
- 5 tbsp lemon juice
- 1 clove garlic clove, minced
- 100 ml cold water
Instructions
- Preheat oven to 190 °C (375 °F).
- Grate one onion and squeeze dry. Combine with ground meat, parsley, seven spice, and 1 tsp salt. Knead well. Shape into 14–16 oval patties.
- Slice the second onion into rounds. Arrange the tomato slices and onion rounds in a single layer across the bottom of a baking dish.
- Place the kafta patties on top of the tomato-onion layer, spacing evenly.
- Make the tahini sauce: whisk tahini with lemon juice and garlic in a bowl — it will initially seize and become thick. Gradually whisk in cold water, a tablespoon at a time, until the sauce becomes smooth, pourable, and pale cream in color. Season with remaining salt.
- Pour the tahini sauce evenly over and around the kafta patties, letting it flow down between the patties to coat the tomatoes below.
- Bake 35–40 minutes until the top of the tahini sauce is set and golden-brown, the kafta is cooked through, and the tomatoes are soft and yielding.
- Rest 5 minutes before serving. Excellent with flatbread to mop up the sauce.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Kefta bil Tahini?
Oval kafta patties baked over sliced tomatoes and onions, blanketed in a rich, lemon-forward tahini sauce that bakes into a golden crust — a south Lebanese dish of extraordinary flavor that requires almost no effort.
Where is Kefta bil Tahini from?
Kefta bil Tahini comes from Lebanese South. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Kefta bil Tahini vegetarian?
No — as written, Kefta bil Tahini includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven spice in Kefta bil Tahini?
The seven spice called for here is part of the traditional recipe and gives Kefta bil Tahini its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Kefta bil Tahini?
In a Lebanese mains spread, Kefta bil Tahini is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Kefta bil Tahini ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.