Tahini Kafta with Crispy Fries

Name: Tahini Kafta with Crispy Fries
Prep time: 20 min
Cook time: 40 min
Yield: 6-8
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

One tray, no shaping, and that creamy tahini on top… this kafta bake is easy, comforting, and finished with the best crunchy fries.

PREP TIME

20 minutes

COOK TIME

40 minutes

SERVES

6-8

About this recipe

I love a good Tahini Kafta with Crispy Fries because it turns simple mince and herbs into something rich, comforting, and full of flavour with almost no effort. It’s one of those recipes where everything just gets mixed, spread, and baked—no shaping, no fuss. And then comes the tahini… that creamy, nutty layer that soaks into the kafta and brings the whole dish together.

This Tahini Kafta with Crispy Fries is also a little nod to the way we grew up eating kafta at home. My mum’s kafta bel sanieh is the traditional version with tomatoes and pomegranate, but this one leans into tahini instead—because honestly, Arabs can never resist that nutty kick. I’ve also shared other kafta recipes over time, including ones with tahini in different ways, but this version feels like the easiest and most comforting of them all.

And then there’s the topping… one of my favourites. Those thin, crunchy shop-bought chips. You just can’t get them that fine at home, and they add the best texture on top. It’s simple, a little unexpected, and exactly the kind of meal I love putting on the table.

Ingredients

For the Kafta

500 grams of beef mince
500 grams of lamb mince
¾ cup of fresh basil leaves
½ cup of fresh parsley with stems
½ cup of fresh mint leaves
1 small onion
½ red medium capsicum
1 teaspoon of paprika
1 teaspoon of chili minced
1 teaspoons of bharat (Middle Eastern spice blend)
2 teaspoons of ground cumin

Tahini Sauce

1 cup of tahini
½ cup of lemon juice
1 cups of water
Salt to taste
¼ cup olive oil 
5 cloves of garlic, crushed
1 cup finely chopped coriander (1 small bunch)
1 teaspoon of minced chili
1 teaspoon ground coriander

To garnish

Fresh parsley, for garnish 
Thin French fries (store-bought or homemade)

Notes from Rouba

Use fresh herbs—it really makes a difference to the flavour
Don’t overcook the tahini sauce, it thickens quickly
I like my kafta spread, not shaped—it’s quicker and softer once baked
Those thin shop chips are my go-to for topping; they give the best crunch
You can absolutely make your own fries if you prefer

Method

Step 1. Prepare the kafta mixture

Preheat the oven to 180°C (fan-forced) (350°F). In a blender, add the basil, parsley, mint, onion, and red capsicum, and blend until finely processed. Transfer this mixture to a bowl with the beef and lamb mince, season with salt, add paprika, minced chilli, bharat, and ground cumin. Mix everything well until fully combined.

Step 2. Bake the kafta base

Grease a 30–32 cm baking dish with olive oil and spread the kafta mixture evenly, pressing it out flat. Place it in the oven and bake for 20 minutes until partially cooked. While it bakes, prepare the tahini sauce.

Step 3. Make the tahini sauce

In a bowl, combine the tahini, lemon juice, water, and salt, then set aside. In a small pot, add the crushed garlic with ¼ cup olive oil and place over heat. Add the minced chilli, chopped coriander, and ground coriander, and cook briefly until fragrant. Pour in the tahini mixture and let it simmer gently for 3–5 minutes, as it will thicken if overcooked.

Step 4. Finish and bake

Remove the kafta from the oven after 20 minutes—you’ll notice it has shrunk slightly and there will be quite a bit of juice in the tray. That’s completely normal and full of flavour, so don’t discard it, as it will mix in with the tahini.

Pour the hot tahini sauce over the top, then return it to the oven and bake for another 15–20 minutes until fully cooked. If using nuts, fry the slivered almonds and pine nuts in a pan until golden. Once baked, remove the dish from the oven and top with toasted nuts, chopped parsley, and a generous layer of thin French fries.

A FEW THINGS YOU’LL WANT TO KNOW

My kafta shrunk—is that normal?
Yes, completely normal. The fat in the meat causes shrinkage. Leaner meat shrinks less, but you do need some fat for flavour.

There’s a lot of liquid after baking—should I drain it?
No, keep it. That’s flavour. It mixes with the tahini and creates the sauce, which is why we only add one cup of water to the tahini.

Why is this dish so saucy?
Because it’s meant to be. You’ll want that sauce for dipping with bread or spooning over my favourite Lebanese vermicelli rice.

Can I make this in a bigger tray?
Yes, but the kafta will be thinner. I personally like it somewhere in the middle—not too thick, not too thin.

I don’t have a blender—what can I do?
Just chop everything very finely by hand. It works just as well.

Can I use store-bought kafta?
Yes, absolutely. Just spread it into the tray and continue with the recipe.

Do I have to use fries on top?
No, but I highly recommend it. If you skip them, make sure to add the toasted pine nuts and almonds for that crunch.

Can I make my own fries instead?
Of course. But those thin, ready-made chips are such a great shortcut—and honestly, they give a texture that’s hard to beat.