Last updated: July 23, 2026 · By Sarah, home cook and recipe developer

Introduction – A Word from Sarah

I’m Sarah, and if there’s one dish that has completely redefined my idea of a perfect tray bake, it’s this Oven Kofta and Potato Tray with Red Tahini Sauce.
I still remember the first time I made it. I was craving something hearty and comforting, but I wanted to try something new — something that would bring a little Middle Eastern magic to my dinner table. I had ground meat, fresh herbs, fragrant spices, potatoes, and a jar of tahini. That was it.
I shaped the kofta, sliced the potatoes, whisked together a smoky red tahini sauce, and layered everything on one tray. When it came out of the oven, the aroma was absolutely incredible — the spices had infused every layer, and the sauce had turned creamy and golden.
One bite, and I was hooked. The kofta was juicy and flavourful, the potatoes were tender, and the tahini sauce tied everything together with its nutty, smoky, tangy goodness.
Today, I’m sharing with you Sarah’s Oven Kofta and Potato Tray with Red Tahini Sauce — the dish that makes me feel like a Middle Eastern chef, with minimal effort and maximum flavour.

Why This Kofta Tray Is Special in Sarah’s Kitchen

This kofta tray isn’t just a meal — it’s a bold, creamy, one-pan showstopper. It’s the dish I turn to when I want something impressive, hearty, and full of flavour, without spending hours in the kitchen.

What makes it unique in my kitchen:

• The kofta: Juicy, herb-packed meat patties infused with warm Middle Eastern spices. Kofta is a traditional favourite in many Arab kitchens, prized for its simplicity and delicious taste.

• The potatoes: Perfectly roasted, golden, and tender — they soak up all the delicious juices and spices from the tray.

• The red tahini sauce: Creamy, nutty, and smoky with a beautiful reddish hue. Making this sauce with roasted red peppers gives it a slightly sweet and smoky flavour that pairs beautifully with the spiced meat.

• The convenience: Everything cooks on one tray — slide it in the oven, pour yourself a cup of tea, and dinner is done.

• The flexibility: You can swap the meat, use different vegetables, or adjust the spices to your liking.

Ingredients – From Sarah’s Kitchen

For the Kofta:

• 500 g (1 lb) ground beef, lamb, or a mix of both.

• 1 small onion (grated or finely chopped).

• 3 cloves garlic (minced).

• ¼ cup fresh parsley (chopped).

• ¼ cup fresh cilantro (chopped).

• 1 teaspoon ground cumin.

• 1 teaspoon ground coriander.

• ½ teaspoon paprika.

• 1 teaspoon salt.

• ½ teaspoon black pepper.

• 1-2 tablespoons breadcrumbs (for binding).

For the Potato Tray:

• 4 medium potatoes (sliced into rounds or wedges).

• 2 tablespoons olive oil.

• 1 large onion (sliced).

• 2 tomatoes (sliced).

• Salt and pepper to taste.

For the Red Tahini Sauce:

Classic Roasted Red Pepper Tahini Sauce:

• ½ cup tahini.

• 3 whole roasted red peppers (from a jar, or roasted fresh).

• ⅓ cup water (plus more if needed).

• 2 tablespoons lemon juice.

• 1 garlic clove.

• Salt to taste.

Alternative using tray juices (Rouba’s style):

• ½ cup tahini paste.

• 2 cloves garlic (crushed).

• Juice of 1 lemon (3-4 tablespoons).

• ½ teaspoon paprika.

• 1 teaspoon ground coriander.

• Salt to taste.

• Up to 1 cup reserved tray juices (from the roasted kofta and vegetables).

For Serving:

• Toasted pine nuts.

• Fresh parsley (chopped).

• Sumac (to garnish).

• Warm flatbread or rice.

Step-by-Step Method – Sarah’s Golden Steps

Step 1: Prepare the Kofta

I’m Sarah, and I’ve learned that a good kofta starts with quality meat and fresh herbs.

In a large bowl, combine the ground meat, grated onion, minced garlic, chopped parsley, cilantro, cumin, coriander, paprika, salt, pepper, and breadcrumbs.

Sarah’s Tip: Mix the ingredients gently with your hands until just combined. Overmixing makes the kofta tough!

Shape the mixture into small oval patties or logs — about the size of a small egg.

Sarah’s Tip: Chill the kofta in the fridge for 15-30 minutes to help them hold their shape while baking.

Step 2: Prepare the Potatoes and Vegetables

I’m Sarah, and this is the colourful, satisfying part!

Preheat your oven to 200°C (400°F).

Slice the potatoes into rounds or wedges. Toss them with olive oil, salt, and pepper.

Sarah’s Tip: Slice the potatoes thinly so they soften properly with the kofta. If they’re too thick, they may not cook through.

If you’re using the red tahini sauce with roasted red peppers, you can use jarred roasted peppers to save time.

Arrange the potato slices on a large baking tray in a single layer. Nestle the sliced onion and tomatoes around the potatoes.

Step 3: Arrange the Kofta and Roast

I’m Sarah, and this is where the dish comes together!

Place the kofta patties on top of or between the potato and vegetable slices on the tray.

Sarah’s Tip: For maximum flavour, drizzle a little olive oil over the kofta before baking.

Cover the tray with foil and bake for 25-30 minutes to allow the potatoes to soften and the kofta to gently cook.

Remove the foil, then bake for another 10-15 minutes uncovered, until the kofta is browned and the potatoes are golden and tender.

Step 4: Make the Red Tahini Sauce

I’m Sarah, and this is the creamy, smoky, tangy crown of the dish!

Option 1 (Classic Roasted Red Pepper Tahini Sauce):
In a food processor, combine the tahini, roasted red peppers, water, lemon juice, garlic, and salt. Blend until smooth.

Sarah’s Tip: If you’d like a thinner consistency, add 1-2 tablespoons more water. You can also add a pinch of smoked paprika or cayenne for extra heat.

Option 2 (Tray Juice Tahini Sauce — Rouba’s style):
Reserve about 1 cup of the hot juices from the roasting tray after baking.

In a bowl, whisk together the tahini, garlic, lemon juice, paprika, ground coriander, and salt. Slowly pour in the reserved tray juices while whisking constantly — the sauce will loosen and turn smooth.

Sarah’s Tip: The tray juices are where all the flavour is! Using them makes the sauce incredibly rich and savoury. If you can’t use tray juices, use water instead — but the flavour won’t be quite as deep.

Step 5: Assemble and Serve

I’m Sarah, and this is the moment everyone has been waiting for!

Drizzle the red tahini sauce generously over the baked kofta, potatoes, and vegetables while they’re still in the tray.

Sarah’s Tip: If you like, you can return the tray to the oven for an extra 5-10 minutes to let the sauce bubble and thicken.

Sprinkle with toasted pine nuts, fresh parsley, and a pinch of sumac.

How to Serve Kofta and Potato Tray – Sarah’s Style

I’m Sarah, and I love serving this kofta tray with:

• Warm flatbread to soak up the delicious sauce.

• Rice pilaf for a heartier meal.

• A simple salad for freshness.

Sarah’s Tip: Serve with a dollop of plain yogurt or a squeeze of fresh lemon juice for an extra tangy kick!

Variations – Sarah’s Creative Twists

Secrets to Success – From Sarah’s Experience

Sarah’s Kofta Baking Guide

Nutritional Value (Per Serving – Approximate)

Sarah’s Final Tips for the Perfect Kofta Tray

1. Don’t overmix the kofta: Keeps it tender and juicy.

2. Slice potatoes evenly: Ensures even cooking.

Use tray juices in the sauce: It adds incredible depth of flavour.

1. Cover the tray for the first part of baking: Traps steam and softens the vegetables.

2. Toast pine nuts carefully: They burn quickly, so keep them moving in the pan.

3. Serve immediately: The sauce is best when it’s warm and silky.

Conclusion – A Message from Sarah to You

I’m Sarah, and this Oven Kofta and Potato Tray with Red Tahini Sauce is the dish that taught me that a simple tray bake can be so much more than just dinner.
It’s the meal that reminds me of the warmth of Middle Eastern hospitality — the shared platters, the fragrant spices, and the creamy, nutty tahini that ties everything together.
Every time I make this dish, I’m transported to a kitchen filled with laughter and the comforting aroma of roasting meat and spices. I hope it brings that same warmth to your table.
I hope you try this recipe and make it your own. I hope it becomes your go-to for effortless, flavour-packed dinners.
If you try it, please share your experience with me! Did you love the smoky red tahini sauce? Did your family ask for seconds? I’d love to hear all about it.
With love, fragrant spices, and a little bit of tahini magic, Sarah. 🤍🍖🥔