Ground Lamb In Tahini Citrus Sauce Recipe

A delicious Arabic dinner dish from chef Suzanne Husseini. "Kofta is ground meat, usually lamb, mixed with onion and fresh herbs like parsley and mint, and seasoned delicately with a few spices. There are many versions. This one is a delicious way to use tahini. Tahini has a nutty and earthy flavour and the orange zest and juice cut through that. My mother used to whip this up at the last minute and have it on the table in half an hour before the guests arrived, as she was never satisfied with the endless number of dishes she had already prepared!"


4 medium potatoes, sliced into 1/2″ rounds
1/2 cup peanut oil
2 lb. ground lamb
1 onion, finely chopped
1/2 cup parsley, finely chopped
1 tsp cinnamon
1 tsp allspice
Salt and pepper
1 cup tahini
Juice of 2 lemons (or more)
Juice of 1 orange
Zest of 1 orange
2 cups water
Sea salt
1/2 cup pine nuts, toasted
A handful of chopped parsley, to garnish


Step 1: Peel, wash and slice the potatoes into rounds. Heat the peanut oil in a large frying pan and fry the potatoes until golden on both sides. Remove and place on absorbent paper to cool.

Step 2: Preheat the oven to 350°F.

Step 3: In a large bowl, combine the ground lamb, onion, parsley, cinnamon, allspice, salt and pepper. In a baking dish, place the potatoes in one layer.

Step 4: Shape the kofta into long sausages (about 6″) and place on top. Bake in the oven for 10 minutes until partially cooked.Remove. Keep the oven on while you make the sauce.

Step 5: Mix the tahini, lemon juice, orange juice, orange zest, water and salt to taste. It should be a pourable consistency and creamy. Pour the sauce all over and return to the oven to finish cooking and to thicken the sauce slightly, about 20 minutes.

Step 6: Garnish with toasted pine nuts and parsley. Serve hot with white rice and a salad.

See more recipes from Suzanne Husseini.

Reprinted with permission from Suzanne Husseini’s Modern Flavors of Arabia (2012 Appetite by Random House).