Quick and easy to make kofta patties are juicy and tender and full of flavor. They work great in sandwiches, salads, or in rice bowls.
Kofta is a staple in Middle Eastern households. It’s just like a burger, except a little healthier and a much more flavorful. Kofta is packed with herbs and spices and baked, pan seared, or grilled to perfection.
These kofta patties are no different. They are packed with delicious herbs and spices and because of their compact form, they work great in sandwiches, on salads or rice bowls. They are also pretty easy to double or triple if you’re feeding a crowd. They can be prepared the night before and refrigerated for up to 2 days before cooking or even frozen for weeks. When needed, just pop a few patties out and bake or pan sear them.
To finish of these yummy kofta patties, top them with tahini sauce (a sesame seed paste), shawarma white sauce, or your favorite sauce. Wrap a few patties in a pita along with some lettuce, tomato. If you’re on a low-carb diet, simply cut up a salad and top the salad with the kofta patties and drizzle with tahini sauce or shawarma sauce!
<span></span>Easy Baked Kofta Patties with Tahini Sauce
- 1 lb ground lamb or beef turkey can also be used, I used lamb
- 3 cloves garlic minced
- 1/4 cup grated onion or finely minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- Tahini sauce for topping optional
- Pre-heat oven to 450 degrees F.
- <span></span>In a large bowl, combine all the ingredients (except the tahini sauce) with your hands or a wooden spoon, until well blended. Form the mixture into 24 small ball; I like to use an ice-cream scoop to get the exact sizes. Place kofta balls 1 inch apart on an un-greased sheet pan and press to flatten; squeeze as many as you can on the pan because they will shrink as they bake.
Bake for 12-15 minutes or until the center is done. Place under the broiler for 2 minutes or until lightly charred. Serve with lettuce, tomatoes, onions, and tahini sauce, in pitas or as a salad. Enjoy!
Kim L says
This was really tasty! We substituted Beyond Beef and it came out perfectly using the same cooking guidelines. Had it over over a salad tossed with lemon juice, olive oil, and S&, with pearl couscous on the side. Also made a lemon garlic greek yogurt concoction to top off the kofta patties, which I highly recommend doing! Next time, I would like to try it all inside a pita. 🙂
These were fantastically easy and oh so good! Nice spice blend. I served them with Middle Eastern garlic sauce and basmati rice. Next time I make these I may make a yogurt sauce. These are definitely going into my regular rotation!
I would love to give it a go and try to make these koftas. Please can anyone clarify if the the measuring units used in this recipe are US or imperial ? I need to convert this recipe to grams ?
Do we need to cook the ground meat before combining all ingredients?
No, the meat is raw when you combine the ingredients. Then you bake it.
I’ve made these a few times now. So easy and tasty! I will continue to keep this in our menu rotation. In fact, I’ve shaped and frozen them recently so I have it ready for an even quicker meal. Thank you!
Quick, easy, and delicious. Thanks for the recipe!
Quick, easy and OH SO DELICIOUS!!! Thanks for these recipes!! Will most definitely be making them again.. and again!!
I made this tonight. We really liked it. I used lamb and all the spices as written (except substituted dried parsley for fresh). I baked them for the full 15 minutes and didn’t bother broiling. Served over couscous with a cucumber/yogurt sauce. Very simple and satisfying, will make again.
Hello. Are there any kofta recipes that don’t require allspice? I don’t have any allspice right now, which is why I’m asking. Thank you!
You can simply leave it out! 🙂
I didn’t have any allspice either! So I just added a little ground clove, & nutmeg ! These were delicious! Served them
Up on homemade pita bread and white shawarma sauce!! 😋 most definitely added to the favorite list!! Thanks for the wonderful recipe!
Hey! These look great I want to try them. When you put them in the oven do you find that fat juice comes out of them?! That’s my biggest issue with red meat baked. Any suggestions on what to do before I try these ??
Thank you so much 🙂
These were absolutely amazing. My boyfriend said they were better than takeout! I added more salt, LEFT out cayenne pepper and made 12 patties. Yummmy!
Chelsea D. says
Sorry this is an edit.
I MADE THESE TONIGHT AS KOFTA MEATBALLS AND THEY CAME OUT GREAT! I USED PARCHMENT FOR EASY CLEAN UP AND TRANSFERRED THE koftA TO A CLEAN baking sheet BEFORE BROILING. I BAKED THEM ON THE TOP RACK FOR 25 MINUTES AND BROILED FOR 8 MINUTES AND THEY WERE PERFECT. I ALSO MIXED THE INGREDIENTS IN THE FOOD PROCESSOR AND ADDED SOME FRENCH BREAD SOAKED IN MILK AND TWO EGGS to SMOOTH IT OUT. THE MIXTURE COMES OUT REALLY WET BUT IT bakes NICE AND MEATY AND MOIST! I SERVED THEM OVER RICE PILAF With A SIDE OF BRUSSEL SPROUTS.
Chelsea D. says
I made these tonight as kofta meatballs and they came out great! I used parchment for easy clean up and transferred the jota to a clean pan before broiling. I baked them on the top rack for 25 minutes and broiled for 8 minutes and they were perfect. I also mixed the ingredients in the food processor and added some french bread soaked in milk and two eggs TO smooth it out. The mixture COMES out really wet but it makes nice and meaty and moist!
Jessica A says
I’M looking forward to making these tonight! Just wanted to bring the direction “Form the mixture into 24 small bowls ” to your attention, because this would be quite laborious if taken literally! 😉
Good catch, Jessica! I’ve gone ahead and updated the post.
Hello, I notice that there is oil on the tray, yet you mention un-greased pan, what is the oil thats floating underneath, also wont the kota be dry if you dont grease it with olive oil?
That oil is the natural fat that comes out of the beef while it’s cooking, which is why I said not to grease the pan.
These came out fantastic!! And SO easy!
Sergio Howland says
Hello, I am looking for the recipes for the shawarma white sauce and cannot find it. I only see the pictures but no actual recipes. What am I doing wrong?
We were having an issue yesterday with the recipes showing up but they are back up now. Please reload the page and try again or clear your browser cache it is still not showing up.
Jeanne Hazime North says
can you please tell me what’s in tahini sauce that’s used on baked kafta.
It’s tahini, lemon and a few tablespoons of water. You can also just drizzle tahini as is.
I made these tonight for dinner. They were amazing! And so quick to throw together. Thanks for sharing your recipe. ????