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+ servings
Kofta b’siniyah

Kofta b'siniyah

Preparazione 10 min
Cottura 10 min
Tempo totale 20 min
Portata Secondo
Cucina Mediorientale
Porzioni 6


  • 400 g minced lamb shoulder would be good
  • 400 g minced veal or beef
  • 150 g onion finely chopped
  • 2 large cloves of garlic crushed
  • 50 g toasted pine nuts roughly chopped, plus extra whole ones to garnish
  • 30 g flat-leaf parsley finely chopped, plus extra to serve
  • 1 large medium-hot red chilli deseeded and finely chopped
  • tsp ground cinnamon
  • tsp ground allspice
  • ¾ tsp grated nutmeg
  • tsp ground black pepper
  • tsp salt
  • 150 g light tahini paste
  • 3 tbsp lemon juice
  • 2 tbsp extravergin olive oil
  • sweet paprika to garnish
  • oil for frying


  • Put all the kofta ingredients (all the listed ingredients except the last 5) in a bowl and use your hands to mix everything together well. Now shape into long, torpedo-like fingers, roughly 60g each. Press the mix to compress it and ensure the kofta is tight and keeps its shape. Arrange on a plate and chill until you are ready to cook them, for up to one day.
  • Preheat the oven to 220° C.
  • In a medium bowl whisk together the tahini paste, lemon juice, olive oil, 120ml water and a quarter of a teaspoon of salt. The sauce should be a bit runnier than honey; add one or two tablespoons of water if needed.
  • Heat the sunflower oil in a large frying-pan and sear the kofta over a high heat; do this in batches so they are not cramped together. Sear them on all sides until golden brown, about six minutes for each batch. At this point they should be medium-rare. Lift out of the pan and arrange on an oven tray. If you want them medium or well-done, put the tray in the oven for two to four minutes.
  • Spoon the tahini sauce around the kofta, so it covers the base of the tray. If you like, also drizzle some over the kofta but leave some of the meat exposed. Place in the oven for a minute or two, just to warm up the sauce a little.
  • Scatter with pine nuts and parsley and finally sprinkle some paprika on top.
  • Serve at once.
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