Dinner last night were these Lamb Koftas with Whipped Tahini.  I saw a recipe a few days ago by Meera Sodha for a Whipped Lemon Tahini that she served with a bowl of lentils and it sounded too good not to try. And after enjoying these delicious lamb koftas with a thick dollop of whipped tahini I am completely hooked.

In her recipe Meera writes : “the real head-turner here is the whipped lemon tahini, shown to me by plant-based chef Kali Jago – it is now my favourite condiment. In short, tahini can transform into a creamy, delicious thing, which, like mayonnaise, is neither solid or liquid, and lovely to spoon down regardless. Unlike mayonnaise, however, it is easy to make: you just need to emulsify it with water and oil by pressing the “on” button on your blender.”

Tahini and lamb is such a great combination and are staples in Middle Eastern cuisine, often used together in dishes like shawarma, kebabs, and hummus. The pairing has stood the test of time for a reason – it simply works. And in this recipe the richness of the lamb pairs well with the nutty earthy flavours from the tahini whipped to a lemony sauce almost resembling a mousse. The recipe makes a fair amount of whipped tahini, store any leftover in the fridge for salads, sandwiches or drizzled over roasted veggies.

I’ve kept the recipe for the koftas easy and simple. Some good quality ground lamb, breadcrumbs, add some spices and seasonings, mix and shape. Perfect to cook on the barbecue but I just shaped them into small sausages and popped them in the air fryer for 8 minutes. You can reduce the time slightly if you koftas still pink inside. I skipped the step to shape the meat on wooden skewers, I feel that cooking them in an air fryer eliminates the need for skewers. If you are going to cook them on the barbecue, shape the meat around wooden skewers that have been pre soaked in water so they do not catch fire.


Dollop the whipped tahini on some warm wholewheat wraps, add the hot lamb koftas, thinly sliced red onion, some tzatziki if you have, a few gherkins and sprinkle of fresh mint leaves. Delicious!


I hope you enjoy this recipe for Lamb Koftas with Whipped Tahini.

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Lamb Koftas with Whipped Tahini


  • Lamb Koftas
  • 500 g lamb mince ground lamb
  • 1 small white onion grate
  • 1/3 cup breadcrumbs
  • 2 cloves garlic finely mashed
  • 2 tsp sea salt flakes
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 2 tsp mixed dried herbs
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground black pepper
  • Whipped Tahini
  • 120 g tahini
  • 2 tbsp lemon juice
  • 1 clove garlic finely mashed
  • 1 tbsp olive oil
  • a large pinch of sea salt flakes
  • 100 ml water
  • To serve
  • Wholewheat wraps
  • Tzatziki
  • Gherkins
  • Thinly sliced red onion
  • Fresh Mint


  • To make the whipped tahini, use a small blender or stick blender to blitz the tahini, garlic, lemon juice, olive oil, salt and water until thick and almost mousse like
  • Set aside
  • Make the koftas by using your hands to mix all the ingredients until combined
  • Dampen your hands with some water and shape the meat into sausages shapes
  • You can shape the meat around wooden skewers if you are going to cook them on the barbecue. Just remember to soak the skewers in water so they do not catch fire.
  • If cooking in the air fryer, just shape into sausages and cook as is
  • To Serve:
  • Spread a dollop of the whipped tahini on a warm wrap
  • Add a kofta or two, some tzatziki, red onion, gherkins and fresh mint
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