Kofta b’siniyah | Kofka b’siniyah

Source: https://noseychef.com/2019/12/11/kofta-bsiniyah-ottolenghi/

Introduction

Ottolenghi-style kofta in warm tahini sauce, enriched with pine nuts and spices. Lamb/veal kofta seared then finished briefly in the oven with creamy tahini.

Ingredients

Kofta

• 400g non-lean minced lamb or hogget
• 400g non-lean minced veal or beef (or another 400g lamb)
• 150g onion, finely chopped
• 2 large cloves garlic, crushed
• 50g toasted pine nuts, roughly chopped, plus extra whole ones to garnish
• 30g flat-leaf parsley, finely chopped, plus extra to serve
• 1 large medium-hot red chilli, deseeded and finely chopped
• 1.5 tsp ground cinnamon
• 1.5 tsp ground allspice
• 0.75 tsp grated nutmeg
• 1.5 tsp ground black pepper
• 1.5 tsp salt

Tahini Sauce

• 150g tahini paste
• 3 tbsp lemon juice
• 1 medium clove garlic, crushed
• 2 tbsp sunflower oil
• 120ml water (adjust for consistency)
• 1/4 tsp salt

To Finish

• 30g unsalted butter or ghee (optional)
• Paprika, to garnish

Directions

1. Mix all kofta ingredients by hand until well combined. Shape into long torpedoes about 8cm (60g each), compressing to hold shape. Chill up to 1 day.
2. Heat oven to 220°C.
3. Whisk tahini, lemon juice, water, garlic, and salt until smooth; consistency should be a bit runnier than honey. Add 1-2 tbsp water if needed.
4. Heat sunflower oil in a large pan over high heat. Sear kofta in batches, not crowding, until browned on all sides, about 6 minutes per batch (medium-rare). Transfer to an oven tray. For medium to well, bake 2-4 minutes (essential if using hogget).
5. Spoon tahini sauce around the kofta to cover the tray base; optionally drizzle some over the meat. Warm in oven 1-2 minutes.
6. Brown butter or ghee if using; spoon over kofta just out of oven. Scatter with pine nuts and parsley; dust with paprika. Serve at once.

Tips

• Keep kofta mixture cold so fat stays firm; chill shaped kofta before searing.
• Do not overcook; lamb stays tender at medium. Hogget benefits from a brief oven finish.
• Adjust tahini sauce with water/lemon to taste and consistency; it thickens slightly when heated.

Optional Additions

• Serve with warm flatbreads and a crisp salad.
• Add a squeeze of extra lemon at the table to brighten the tahini.