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Vegan Kofta Tahiniya

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If there’s one tahini dish you need to try, it’s this one!

This vegan kofta dish is layered with half baked (or air-fried) potatoes. Drenched in warm creamy tahini sauce. Garnished with parsley, and drizzled with sriracha for a spicy kick.

While this kofta version (the tray) is usually served with pita bread, I sometimes enjoy it with a side of fluffy white rice.

Kofta is a popular food across the middle east. Also known in the western world as kofta/kafta kebabs – grilled skewers. Made with minced meat, parsley, onion, garlic, and a warm spice mix.

There’s a version where it’s made flat in a tray, with layers of veggies: potatoes, tomatoes, bell peppers, and onion. In Palestine, it’s mostly popular in a simple Tahiniya (tahini) sauce, with layers of potatoes covered in the sauce. Served with a generous squeeze of lemon juice, and fresh pita bread. You just dunk in!

Here’s a quick video for how I made this Vegan Kofta Tahiniya:

Hope you give this recipe a try. I’m sure you will enjoy it! If you do, I would love to see your recreation and learn how it went. Leave me a comment here and tag me on Instagram/Facebook/Pinterest/TikTok @demeals.ca #demeals

Vegan Kofta Tahiniya

Recipe by Waseem HijaziCourse: Dinner, MainCuisine: Middle Eastern, Mediterranean, Vegan, Plant-basedDifficulty: Easy


Prep time


Cooking time



9×9 baking pan


  • Veggies:
  • 4 large potatoes – peeled/sliced

  • 650g plant-based grounds

  • 1 small onion – finely diced

  • 4-5 garlic cloves – minced

  • 1 bunch of parsley – chopped

  • Spices:
  • 2 tbsp garlic seasoning

  • 1 tbsp onion powder

  • 1 1/2 tbsp seven spices

  • 1 tsp ground black pepper

  • Salt to taste

  • Tahiniya (Tahini Sauce):
  • 1 1/2 cup tahini paste – ARZ

  • 1 to 1 1/2 cup water – room temp

  • 1 tsp garlic seasoning

  • 2 lemons – freshly squeezed

  • Pinch of salt

  • The Rest:
  • Olive oil

  • Oil spray

  • Parsley to garnish

  • Sriracha – optional


  • In a small bowl, toss the sliced potatoes with salt & pepper, and spray oil, and give it a good mix.
  • Bake the potatoes for 25-30 minutes, at 375 F (or 190 C). Flip/shake halfway through.
  • In a separate bowl, mix the plant-based grounds with onion, garlic, parsley, spice mix, and olive oil.
  • Scoop out the meatless mix into a 9×9 baking pan. Press down to an even layer, around the edges.
  • Bake for 15-20 minutes, at 375 F (or 190 C) – until browned.
  • Prepare the Tahini sauce in a small bowl by mixing all ingredients. 
  • Remove the kofta and add half the sauce, spread all over. Layer with the sliced potatoes, and cover with the rest of the sauce. Bake for 10-15 mins, at 375 F.

Recipe Video

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