Kafta · Lebanese · Main Course
Kafta bi Tahini
Born in Tripoli, Lebanon
“Spiced kafta baked under a tahini blanket that goes golden at the edges. The oven does the poetry.”
833 people have eaten this dish and left their thoughts across 5 platforms
9 in 10 mention tahini crust first
7 in 10 say it's worth it for the juice-soaked potatoes
5 in 10 would come back the same week
4 in 10 note: rich in quantity
Synthesised from Google · TripAdvisor · Reddit · Yelp · 1 food blog
The story the reviews tell
The edge-crust versus molten-centre tahini geography is mapped lovingly in reviews, and the bottom-layer potatoes are repeatedly declared the best bite. It reads as the dish Lebanese reviewers cite when explaining that their cuisine is more than mezze.
What makes this version distinct
Kafta — minced lamb kneaded with parsley, onion, and warm spice — is laid over potato slices and submerged in lemony tahini sauce, then baked until the tahini sets into a golden, cracked crust at the edges while staying molten in the centre. The potatoes underneath, soaked in meat juice and sesame, are the buried treasure of the dish.
Signature elements
What people love
- tahini crust
- juice-soaked potatoes
- lemon-sesame depth
- oven-dish comfort
Know before you go
- rich in quantity
- tahini splits when rushed
