Za’atar Lamb Koftas with Tabbouleh and Tahini Sauce is a unique and flavorful dish that blends the rich, spiced flavors of lamb with the fresh, herbaceous taste of tabbouleh and the creamy, savory goodness of tahini sauce. This combination makes for a satisfying and refreshing meal perfect for any occasion, whether it’s a weeknight dinner or a special gathering.
In this article, we’ll dive into the origins of this dish, explore the ingredients and preparation methods, and give you some variations to make it your own. Whether you’re a seasoned cook or a beginner, this recipe will be a fun and tasty adventure to embark on in the kitchen. So, let’s get started with this Za’atar Lamb Koftas with Tabbouleh & Tahini Sauce recipe that promises to deliver a burst of flavors!
What is Za’atar Lamb Koftas with Tabbouleh & Tahini Sauce?
Za’atar Lamb Koftas with Tabbouleh & Tahini Sauce is a Mediterranean-inspired dish featuring spiced lamb koftas (or meatballs) served with a fresh herb-packed tabbouleh salad and creamy tahini sauce. The lamb koftas are made with a mix of ground lamb, aromatic spices like za’atar (a Middle Eastern spice blend), cumin, coriander, and herbs like parsley and mint.
The accompanying tabbouleh is a traditional Levantine salad made primarily from bulgur wheat, fresh herbs (parsley and mint), tomatoes, cucumber, and spring onions, all dressed in a tangy lemon and olive oil dressing. The tahini sauce, made from tahini, garlic, lemon juice, and water, adds a velvety texture and rich, nutty flavor that ties the whole dish together beautifully.
This dish not only packs a punch in flavor but also provides a healthy, balanced meal. The fresh herbs and vegetables in the tabbouleh balance the richness of the lamb, while the tahini sauce complements the spices of the koftas.
Origin of Za’atar Lamb Koftas with Tabbouleh & Tahini Sauce
The combination of lamb koftas with tabbouleh and tahini sauce reflects the diverse and flavorful culinary traditions of the Levant and Mediterranean regions. Koftas, a popular dish across many Middle Eastern and Mediterranean countries, are minced meat (usually lamb, beef, or chicken) mixed with spices and herbs, formed into patties or skewers, and grilled or fried.
Tabbouleh, originally from Lebanon, is a fresh salad made with bulgur, parsley, tomatoes, and mint, and is often served as part of a mezze (small appetizer plates) in Middle Eastern cuisine. Its refreshing and tangy flavors make it the perfect complement to the richness of the lamb koftas.
Lastly, tahini sauce—a smooth paste made from ground sesame seeds—has been a staple in Middle Eastern cuisine for centuries. It adds creaminess and depth of flavor to many dishes, including falafel, shawarma, and, of course, lamb koftas.
By combining these three elements, you create a dish that brings together the savory, spicy, and creamy flavors of the region, making it an unforgettable meal.
Ingredients (Serves 4)
For the Lamb Koftas:
- 1 lb (450g) ground lamb
- 2 tbsp za’atar spice blend
- 2 garlic cloves, finely grated
- 1 small onion, grated and squeezed of excess liquid
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh mint, finely chopped
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp chili flakes (optional)
- Salt & black pepper, to taste
- 1–2 tbsp olive oil (for brushing)
Tabbouleh:
- ½ cup (90g) fine bulgur wheat
- 1 cup (250ml) boiling water
- 2 cups fresh parsley, very finely chopped
- ½ cup fresh mint, finely chopped
- 2 medium tomatoes, diced
- ½ cucumber, finely diced (optional, not traditional but refreshing)
- 3 spring onions, finely sliced
- Juice of 1 lemon
- 3 tbsp olive oil
- Salt & pepper, to taste
For the Tahini Sauce:
- ½ cup (120ml) tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- ¼ cup (60ml) cold water (more if needed to loosen)
- Pinch of salt
Step-by-Step Directions and Preparation Method
1. Make the Koftas:
- Step 1: In a large bowl, combine the ground lamb, za’atar spice blend, grated garlic, grated onion, fresh parsley, fresh mint, ground cumin, ground coriander, chili flakes (if using), salt, and pepper. Mix everything until just combined.
- Step 2: Divide the mixture into 8 portions and shape each portion into an oval or sausage-shaped kofta.
- Step 3: Thread the koftas onto skewers (if you’re using metal skewers, it’ll be easier to handle).
- Step 4: Brush the skewers lightly with olive oil.
- Step 5: Grill the koftas on a preheated grill, grill pan, or under the broiler for 8–10 minutes, turning occasionally, until they are browned on the outside and cooked through on the inside.
2. Prepare the Tabbouleh:
- Step 1: Place the bulgur wheat in a bowl and pour over the boiling water. Cover the bowl and let the bulgur sit for about 15 minutes until it’s tender. Fluff the bulgur with a fork to separate the grains.
- Step 2: Stir in the fresh parsley, mint, tomatoes, cucumber (if using), and spring onions.
- Step 3: Add lemon juice, olive oil, salt, and pepper, and stir to combine.
- Step 4: Chill the tabbouleh in the fridge until ready to serve.
3. Make the Tahini Sauce:
- Step 1: In a small bowl, whisk together the tahini, lemon juice, garlic, and salt.
- Step 2: Gradually add the cold water, whisking until the sauce is smooth and pourable. If the sauce is too thick, add more water to reach your desired consistency.
4. Assemble the Dish:
- Step 1: Serve the lamb koftas hot, alongside the tabbouleh.
- Step 2: Drizzle the tahini sauce generously over the koftas and tabbouleh.
- Step 3: Garnish with extra za’atar, lemon wedges, and a few fresh mint leaves.
Variations
While this Za’atar Lamb Koftas with Tabbouleh & Tahini Sauce recipe is already packed with flavor, there are plenty of ways you can customize it based on your preferences.
- Vegetarian Version: Swap the lamb for ground chickpeas or lentils to create a vegetarian kofta. You can use the same spices and herbs for flavor.
- Add More Vegetables to Tabbouleh: If you love extra crunch, add some shredded carrots or red bell peppers to the tabbouleh for more color and texture.
- Spicy Kick: Increase the amount of chili flakes in the kofta mixture or add a finely chopped jalapeño to the tabbouleh for a spicy twist.
- Tahini Sauce Twist: Try adding a bit of cumin or smoked paprika to the tahini sauce for an additional layer of flavor.
Frequently Asked Questions (FAQs)
1. What can I serve with Za’atar Lamb Koftas?
You can serve this dish with warm flatbreads or pita bread for scooping up the koftas and salad. Additionally, a side of hummus or a Greek yogurt dip would complement the meal nicely.
2. Can I make Za’atar Lamb Koftas in advance?
Yes, you can prepare the koftas ahead of time and refrigerate them. Just make sure to cook them right before serving to keep them juicy and tender.
3. Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free bulgur or quinoa instead of the traditional bulgur wheat in the tabbouleh.
4. Can I use beef instead of lamb for the koftas?
Absolutely! You can substitute ground beef or chicken for the lamb if you prefer.
5. How long can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The koftas and tabbouleh can be enjoyed cold or reheated.
Conclusion
Za’atar Lamb Koftas with Tabbouleh and Tahini Sauce is a vibrant, flavorful dish that brings together the best of Middle Eastern and Mediterranean flavors. With its juicy, spiced lamb skewers, fresh herb-packed salad, and creamy tahini sauce, it’s a meal that’s sure to impress your family and guests. Whether you serve it with warm pita bread or enjoy it on its own, this dish offers a delightful balance of richness and freshness. So, gather your ingredients, follow the steps, and enjoy this exquisite recipe that combines bold spices and vibrant herbs for a satisfying meal that will leave you craving more.
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Za’atar Lamb Koftas with Tabbouleh & Tahini Sauce: A Flavorful Delight
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Za’atar Lamb Koftas with Tabbouleh & Tahini Sauce is a Mediterranean-inspired dish featuring spiced lamb koftas (or meatballs) served with a fresh herb-packed tabbouleh salad and creamy tahini sauce. The lamb koftas are made with a mix of ground lamb, aromatic spices like za’atar (a Middle Eastern spice blend), cumin, coriander, and herbs like parsley and mint.
Ingredients
For the lamb koftas:
1 lb (450g) ground lamb
2 tbsp za’atar spice blend
2 garlic cloves, finely grated
1 small onion, grated and squeezed of excess liquid
2 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped
1 tsp ground cumin
½ tsp ground coriander
½ tsp chili flakes (optional)
Salt & black pepper, to taste
1–2 tbsp olive oil (for brushing)
For the tabbouleh:
½ cup (90g) fine bulgur wheat
1 cup (250ml) boiling water
2 cups fresh parsley, very finely chopped
½ cup fresh mint, finely chopped
2 medium tomatoes, diced
½ cucumber, finely diced (optional, not traditional but refreshing)
3 spring onions, finely sliced
Juice of 1 lemon
3 tbsp olive oil
Salt & pepper, to taste
For the tahini sauce:
½ cup (120ml) tahini
Juice of 1 lemon
1 garlic clove, minced
¼ cup (60ml) cold water (more if needed to loosen)
Pinch of salt
Instructions
1. Make the koftas
In a bowl, mix ground lamb with za’atar, garlic, onion, herbs, cumin, coriander, chili flakes, salt, and pepper until just combined.
Divide mixture into 8 portions and shape onto skewers (oval or sausage-shaped).
Brush lightly with olive oil.
Cook on a preheated grill, grill pan, or under a broiler for 8–10 minutes, turning until browned and cooked through.
2. Prepare the tabbouleh
Place bulgur in a bowl, pour over boiling water, cover, and let sit 15 minutes until tender. Fluff with a fork.
Stir in parsley, mint, tomatoes, cucumber, and spring onion.
Dress with lemon juice, olive oil, salt, and pepper. Chill until serving.
3. Make the tahini sauce
In a small bowl, whisk tahini, lemon juice, garlic, and salt.
Gradually whisk in cold water until smooth and pourable.
4. Assemble the dish
Serve lamb koftas hot with tabbouleh on the side.
Drizzle generously with tahini sauce.
Garnish with extra za’atar, lemon wedges, and a few fresh mint leaves.
Notes
For extra flavor, serve the koftas with warm pita bread or flatbreads on the side. A drizzle of pomegranate molasses or a sprinkle of fresh pomegranate seeds also adds a delicious sweet-tart contrast to the savory lamb and creamy tahini.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling / Pan-Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 koftas + tabbouleh + sauce
- Calories: ~520
- Sugar: 6g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 34g
- Cholesterol: High
Keywords: Za’atar Lamb Kofta, Mediterranean lamb koftas, Tabbouleh with lamb koftas, Tahini sauce recipe, Lamb koftas with salad, Grilled lamb koftas
