Kafta Bil Tahinah: Spiced Lamb with Tahini Sauce
Kafta Bil Tahinah is a Middle Eastern dish of seasoned ground lamb baked in a creamy tahini-lemon sauce, combining savory spiced meat with bright, tangy flavors. The lamb is mixed with fresh parsley, onion, and warm spices like cinnamon, then topped with a sauce of tahini, vinegar, and lemon juice that becomes rich and complex in the oven. Pine nuts scattered on top add crunch and toasted nuttiness. This version stands out for its balance of warming spices against acidic brightness and creamy tahini—not heavy, but deeply flavored. It's ideal for anyone wanting to explore Levantine cuisine without complicated techniques. Serve it hot with flatbread or crispy fries to soak up the sauce, or with fresh salad for a lighter meal. This dish works equally well for weeknight dinners or casual entertaining.
Ingredients
- ½ pound ground lambground beef1:1beef
milder flavor, slightly leaner
- 1 onion, finely chopped
- 1 cup fresh parsley, chopped
- 2 teaspoon salt
- 1 dash ground black pepper
- 1 dash ground cinnamon
- 1 cup water
- ½ cup distilled white vinegar
- ¾ cup tahiniGreek yogurt mixed with lemon juice0.5:1dairyadds dairy
tangier, lighter sauce, adds:milk
Full guide → - 1 ¼ lemon, juiced
- ½ cup pine nuts
Instructions
- 1
Mix ground lamb, finely chopped onion, fresh parsley, salt, black pepper, and cinnamon until combined.
- 2
Grease a 15 ¾" baking dish and press the meat mixture evenly across the bottom, smoothing the surface.
- 3
Whisk together water, distilled white vinegar, tahini, lemon juice, and salt until the sauce is smooth.
- 4
Pour the tahini sauce over the meat layer.
- 5
Scatter pine nuts over the top.
- 6
Bake at 375°F until the meat is cooked through, about 30 minutes.
- 7
Serve hot with flatbread, fries, or salad.
Tips
Toast pine nuts lightly in a dry pan before garnishing to intensify their flavor and add deeper crunch to the finished dish.
Make the tahini sauce slightly thinner than you want—it will thicken slightly as the meat bakes and the sauce reduces.
Use freshly squeezed lemon juice rather than bottled for brighter acidity that cuts through the richness of tahini and lamb.
Good to Know
Cover and refrigerate leftovers for up to 3 days. Reheat gently in a 160 degrees C oven, covered, until warmed through.
Prepare the meat mixture and sauce separately up to 1 day ahead. Assemble and bake just before serving for best texture.
Serve hot with warm flatbread, crispy oven-baked fries, or a fresh green salad.
Common Mistakes
Do not over-mix the meat—work gently to keep the lamb tender and prevent a dense, compact texture.
Do not skip whisking the tahini sauce smoothly—lumps will not incorporate evenly during baking.
Do not add pine nuts to the sauce before baking—they will become soggy instead of staying crispy.
Substitutions
Dairy-Free Swaps
tangier, lighter sauce, adds:milk
Full guide →General Alternatives
FAQ
Can I make this ahead and reheat it?
Yes. Prepare the meat mixture and sauce separately up to 1 day ahead. Assemble and bake the same day for the best texture. Reheat leftovers gently at 160 degrees C, covered, until warm. The tahini sauce may thicken upon cooling; thin with water if needed.
What if I do not have tahini?
Substitute half the volume of Greek yogurt mixed with lemon juice and a splash of vinegar. The sauce will be lighter and tangier but still creamy. Alternatively, use a nut butter like almond or sunflower seed paste at a 1:1 ratio, though the flavor will shift slightly away from traditional.
How long can I store leftovers?
Store covered in the refrigerator for up to 3 days. The dish does not freeze well due to the tahini sauce's tendency to separate. Reheat gently in the oven to restore texture and prevent the meat from drying out.