A MEAL YOU CAN MAKE
Kofta with tahini and pita
Small spiced beef kofta with a smooth lemon-tahini sauce.
About 56 minutes · 2 servings · Fan oven · large roasting dish · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 350g Beef mince
- 80g Onion, finely grated
- 20g Parsley, finely chopped
- 1 tsp Ground cumin
- 0.5 tsp Ground allspice
- 10ml Olive oil
- 40g Tahini
- 1 whole Lemon, juice
- 50ml Water
- 2 whole Pita bread
- 200g Tomatoes, sliced
Allergens: Sesame and wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~746 kcal · 45g protein · 41g carbohydrate · 46g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Prepare onion, parsley and tomatoes first. Mix beef mince with onion, parsley, cumin and allspice. Shape into 8 short logs per two portions, no thicker than 2.5 cm. Place on an oiled tray. Wash hands and raw-meat equipment.
Set the oven
Set the oven to 190°C fan. Clear a shelf and leave room for air around the tray.
Let the oven heat
Allow about 10 minutes, then check the oven indicator shows 190°C fan. Extend this wait if necessary.
Put the dish in the oven
Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.
Bake the kofta
Bake until browned, turning halfway with tongs. Probe several thickest centres; extend the timer if needed. Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.
Check: Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.
Get everything ready
Whisk tahini, lemon juice and water until smooth. Add extra water by the spoonful only if needed. Warm pita following the packet instructions.
Check and serve
Confirm kofta doneness. Serve with sliced tomato, pita and tahini sauce.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 19 min · Cooking: about 20 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Levantine-inspired · baked beef adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.