The sauce that ties everything together
When I think about lamb koftas, I can’t imagine serving them without a generous drizzle of tahini sauce. Its nutty depth, slight bitterness and creamy texture are the perfect contrast to the rich, spiced lamb. For me, tahini sauce is more than just a condiment; it’s the bridge that links grilled meat, fresh herbs and warm flatbreads into a single mouthful that feels complete.
I remember the first time I had koftas with tahini sauce. It was lighter than I expected, not claggy but silky, with lemon juice cutting through. That balance of flavour is what I’ve tried to recreate here, and once you make it at home, you’ll see how easily it becomes a staple.
Why tahini is the natural partner for lamb koftas
Tahini is made from ground sesame seeds, giving a roasted nuttiness that matches lamb’s richness. When blended with lemon juice, garlic and water, it transforms into a creamy dressing that lifts every bite of meat. It also works as a versatile dip alongside vegetables, or spooned over dishes like oven-baked lamb koftas with spiced chickpeas.
If you’d like to explore more about flavour pairings, my Middle Eastern spice blends for lamb koftas guide is packed with ideas. And if you’ve ever struggled with shaping or grilling skewers, my how to grill lamb koftas without breaking post helps troubleshoot common mistakes.
When to serve tahini sauce
This sauce is so versatile it belongs on the table year-round. In summer, it’s a cooling drizzle over charcoal-grilled lamb koftas with smoky aubergine. In winter, it’s a bright counterpoint to richer dishes like lamb koftas in tomato and cinnamon sauce. I often keep a jar ready in the fridge, as it also livens up roasted vegetables and salads. For more outdoor cooking ideas, you can browse through my top lamb kofta recipes that cover oven, grill, and pan methods.
Ingredients (serves 4)
- 120g tahini paste
- Juice of 1 large lemon
- 1 garlic clove, crushed to a paste with salt
- 100ml cold water (more if needed)
- ½ tsp salt
- 1 tbsp extra virgin olive oil (optional, for finishing)
- Chopped parsley (for garnish, optional)
Instructions
Place tahini in a bowl and whisk in lemon juice. The mixture will seize and thicken — don’t worry, that’s expected. Slowly add cold water, a little at a time, whisking until smooth and creamy. Stir in garlic and salt. Taste and adjust: more lemon for brightness, more water for looseness, or more tahini for depth.
The sauce should be pourable but not watery, clinging gently to the back of a spoon. Drizzle with olive oil and sprinkle with parsley if you’d like extra freshness.
For pairing ideas, see my grilled lamb koftas with sumac onions, where this sauce cuts through the sweetness of onions beautifully.
What to serve with this recipe
This tahini sauce is perfect over lamb koftas, but it also works as a dip for fresh vegetables, roasted aubergines, or even warm bread. For a mezze spread, serve it alongside stuffed lamb koftas with pine nuts and herbs and spicy lamb koftas with harissa yoghurt for contrast.
Frequently asked questions about tahini sauce for lamb koftas
Why does my tahini seize when I add lemon juice?
That’s normal. Tahini thickens when acid is added. Whisking in cold water gradually will loosen it back into a creamy sauce.
Can I make tahini sauce ahead of time?
Yes, it keeps for up to five days in the fridge. Stir or whisk before serving, as it may thicken. For longer storage, see my shaping lamb koftas like a pro for tips on preparing batches in advance with minimal fuss.
Can I use bottled lemon juice instead of fresh?
Fresh is always better for brightness, but bottled works in a pinch. You might need to adjust the quantity to taste.
What if I don’t like garlic?
Simply leave it out. You could add a touch of cumin or smoked paprika for flavour instead — see my spice blends for lamb koftas for ideas.
Tips for success with tahini sauce for lamb koftas
Always whisk slowly when adding water to control the texture. Too much at once will make the sauce thin and difficult to rescue. Chilling the sauce for half an hour before serving helps flavours meld. Use high-quality tahini for the best flavour; cheaper ones can be bitter.
Storage and reheating tahini sauce for lamb koftas
Store the sauce in a sealed jar in the fridge for up to five days. It may thicken as it chills, simply whisk in a splash of water before serving. This sauce isn’t suitable for freezing, as separation ruins the texture.