Moroccan lamb kofta with tahini drizzle

A Moroccan lamb dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 30 min

Organic sourcing

Onion and fresh herbs like parsley and mint are best organic due to EWG's Dirty Dozen list. Lamb also benefits from organic standards, though less impact than the vegetables.

Ingredients

• 500 g ground lamb
• 1 onion
• 3 cloves garlic
• 2 tbsp fresh parsley
• 2 tbsp fresh mint
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp extra-virgin olive oil
• 1/2 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 cup water
• to taste sea salt

Method

1. Grate the onion and finely chop the garlic, parsley, and mint.
2. In a large bowl, combine the lamb with onion, garlic, parsley, mint, cumin, coriander, paprika, cinnamon, salt, and pepper.
3. Mix thoroughly to incorporate the spices into the lamb mixture.
4. Shape the mixture into small oval patties or logs, approximately 2 inches long.
5. Heat the olive oil in a skillet over medium-high heat.
6. Fry the koftas in the skillet, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.
7. While the koftas cook, whisk tahini, lemon juice, minced garlic, and water in a bowl until smooth.
8. Season the tahini sauce with salt to taste.
9. Serve the koftas hot, drizzled with the tahini sauce.

Notes

• If the kofta mixture is too wet, add a spoonful of almond flour to bind.
• Kofta can be grilled instead of pan-fried for a smokier flavor.
• Serve with a side salad for a refreshing accompaniment.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Moroccan recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.