# Lamb Kofta with Tahina and Zhug, Baharat Potatoes with Shatta, and Preserved Lemon Greens > Herby lamb kofta meet creamy lemon tahina and a bright, fiery spoonful of zhug. Crisp-edged baharat potatoes carry a coarse red shatta, while silky winter greens braised with preserved lemon bring salt and acidity to the plate. - URL: https://www.chezjk.com/recipes/lamb-kofta-with-tahina-zhug-bharat-potatoes-with-shatta-preserved-lemon-braised - Author: Jonathan Katzman - Cooked and photographed: 2024-01-18 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free ![Lamb Kofta with Tahina and Zhug, Baharat Potatoes with Shatta, and Preserved Lemon Greens](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fd083ef9f2f0e95f1.jpg) ## Herbed Lamb Kofta Finely chopped onion keeps the lamb juicy, while parsley and warm spices give the meat depth without overwhelming the herb sauces. A brief chill helps the kofta hold together without breadcrumbs. ### Ingredients - 1½ lb ground lamb, preferably 15–20% fat - 1 small yellow onion, very finely chopped - ½ cup finely chopped flat-leaf parsley - 2 cloves garlic, finely grated - 1½ tsp ground cumin - 1 tsp ground coriander - ½ tsp ground allspice - ¼ tsp ground cinnamon - 1¼ tsp fine sea salt - ½ tsp freshly ground black pepper - 1 tsp olive oil, for the broiler rack ### Instructions 1. Squeeze the chopped onion lightly in a clean towel to remove excess liquid, keeping the onion itself. 2. Combine the lamb, onion, parsley, garlic, spices, salt, and pepper. Mix by hand just until cohesive and slightly tacky; do not knead into a paste. 3. With damp hands, shape into 12 flattened ovals about 3 inches long and ¾ inch thick. Refrigerate for 20 minutes. 4. Heat the broiler and position a rack about 6 inches below it. Set the kofta on a lightly oiled broiler rack over a foil-lined tray. 5. Broil for 5–7 minutes per side, turning once, until lightly browned and the centers reach 160°F on an instant-read thermometer. Check early if the broiler is strong. 6. Rest for 3 minutes before serving. ### Notes - Flattening the kofta evenly helps them cook through before the herbs scorch. ## Lemon-Garlic Tahina Tahini emulsifies with lemon juice and cold water into a creamy sauce without dairy. Its richness softens the heat of both chile condiments. ### Ingredients - ½ cup well-stirred tahini - 3 tbsp fresh lemon juice - 1 small clove garlic, finely grated - ⅓–½ cup ice-cold water - ⅓ tsp fine sea salt, plus more to taste ### Instructions 1. Stir the garlic into the lemon juice and let stand for 5 minutes. 2. Whisk in the tahini and salt. The mixture will initially become stiff. 3. Whisk in cold water a tablespoon at a time until pale, smooth, and thick enough to hold a shallow well while slowly spreading on a plate. 4. Taste and adjust the salt or lemon juice. Let stand for 5 minutes, then loosen with another splash of water if necessary. ### Notes - Tahini thickens as it stands; adjust the consistency just before plating. ## Green Zhug Fresh cilantro, green chile, and a little cardamom cut through the lamb's richness. Pulsing rather than puréeing preserves a coarse, spoonable texture. ### Ingredients - 1 packed cup cilantro leaves and tender stems - ½ packed cup flat-leaf parsley leaves - 2 serrano chiles, roughly chopped; remove seeds for less heat - 2 cloves garlic - ½ tsp ground cumin - ¼ tsp ground coriander - ⅛ tsp ground cardamom - ⅓ tsp fine sea salt - 1 tbsp fresh lemon juice - ¼ cup extra-virgin olive oil ### Instructions 1. Pulse the herbs, chiles, garlic, spices, and salt in a small food processor until finely chopped, scraping down the bowl as needed. 2. Add the lemon juice and olive oil, then pulse briefly into a coarse green sauce with a little visible oil. 3. Let stand for 10 minutes. Taste and adjust salt, lemon, or chile heat. ### Notes - Dry the washed herbs thoroughly so the sauce stays concentrated rather than watery. ## Roasted Baharat Potatoes Parboiling roughens the potato surfaces for crisp edges. Adding most of the spices late keeps their fragrance intact and prevents scorching. ### Ingredients - 2 lb Yukon Gold potatoes, skin on, cut into 1½-inch chunks - 3 tbsp olive oil, divided - 1 tsp ground cumin - 1 tsp ground coriander - ½ tsp sweet paprika - ½ tsp freshly ground black pepper - ¼ tsp ground allspice - ¼ tsp ground cinnamon - ⅛ tsp ground cardamom - 1 pinch ground cloves - ¾ tsp fine sea salt, plus more for the boiling water ### Instructions 1. Heat the oven to 425°F with a heavy sheet pan inside. 2. Place the potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer for 7–9 minutes, until the surfaces soften but the centers remain firm. 3. Drain well, let steam-dry for 3 minutes, then shake gently in the pot to roughen the edges. 4. Toss with 2 tablespoons olive oil and the measured salt. Carefully spread on the hot sheet pan with flat surfaces facing down. 5. Roast for 25 minutes, turning once after about 15 minutes. 6. Mix all the spices with the remaining tablespoon of oil. Toss gently through the potatoes and roast for another 8–12 minutes, until deep golden at the edges and completely tender. ### Notes - The listed spices make a small batch of baharat; alternatively use 1 tablespoon of a gluten-free baharat blend. - Keep the potatoes in one layer with space between them to avoid steaming. ## Quick Red Shatta A coarse red-chile relish brings concentrated heat and vinegar brightness to the warm-spiced potatoes. A short salted rest softens the raw chile texture. ### Ingredients - 3 oz fresh red Fresno chiles, stems removed - 1 small clove garlic, chopped - ¼ tsp fine sea salt - 1 tbsp white wine vinegar - 1 tbsp extra-virgin olive oil ### Instructions 1. Finely chop the chiles and garlic by hand or pulse briefly in a small processor, keeping a coarse texture. 2. Mix with the salt and let stand for 20 minutes. Drain off excess watery liquid if necessary. 3. Stir in the vinegar and olive oil. Taste and adjust the salt or vinegar; the relish should be sharp enough to cut through the potatoes. ### Notes - For a milder relish, remove the seeds and inner ribs from half the chiles. - This is a refrigerated fresh relish, not a fermented or shelf-stable preserve. ## Preserved Lemon Braised Greens Kale provides substance while chard turns silky during a short braise. Preserved lemon seasons the greens throughout, with fresh juice added at the end for brightness. ### Ingredients - 1½ lb mixed lacinato kale and Swiss chard - 2 tbsp olive oil - 2 shallots, thinly sliced - 3 cloves garlic, thinly sliced - ½ preserved lemon, pulp removed and rind rinsed and diced - ½ cup water, plus more as needed - 1–2 tsp fresh lemon juice, to taste - to taste fine sea salt and freshly ground black pepper ### Instructions 1. Strip tough kale stems and discard them. Separate the chard stems from the leaves, finely chop the stems, and cut all the leaves into broad ribbons. Wash well. 2. Warm the olive oil in a wide covered pot over medium-low heat. Add the shallots and chard stems and cook for 6–8 minutes, until softened without browning. 3. Add the garlic and cook for 1 minute. Stir in the preserved lemon, then add the kale and chard leaves in batches, turning until wilted. 4. Add the water, cover, and simmer gently for 12–18 minutes, stirring occasionally, until tender but not mushy. Add a splash of water if the pot dries out. 5. Uncover and cook for 2–3 minutes to evaporate excess liquid. Finish with lemon juice and black pepper; taste before adding salt because the preserved lemon is already salty. ### Notes - Aim for glossy greens with very little free liquid so they do not dilute the tahina on the plate. ## Overall Timing / Workflow The sauces can rest while the potatoes roast and the greens braise. Cooking the kofta last keeps the lamb juicy and hot. ### Instructions 1. 0:00 — Heat the oven to 425°F. Mix and shape the kofta, then refrigerate. Put the potatoes on to parboil. 2. 0:15 — Drain, dry, and oil the potatoes, then begin roasting. Prepare the shatta and let it rest. 3. 0:25 — Start the greens. Make the tahina and zhug while the greens braise, pausing to turn the potatoes. 4. 0:40 — Toss the potatoes with the baharat oil and finish roasting. Check the greens and reduce any excess liquid. 5. 0:50 — Remove the potatoes when crisp and switch the oven to broil. Keep the greens covered over very low heat. 6. 0:55 — Broil the kofta, turning once and checking for a 160°F center. Rest briefly, adjust the sauces, and plate. ### Notes - If using one oven, leave the potatoes uncovered while the kofta cook; covering them traps steam and softens the crust. ## Plating Keeping the greens, potatoes, and kofta distinct preserves their textures. The central pool of tahina lets each bite pick up as much richness and heat as desired. ### Instructions 1. Arrange three kofta along one edge of each warm plate. 2. Add the roasted potatoes to one side and top with a modest spoonful of red shatta. 3. Mound the drained greens beside the potatoes. 4. Spoon tahina into the center, letting a little overlap the kofta. Make a shallow well and fill it with zhug. 5. Serve the remaining sauces at the table. ## Leftover Path Separate storage keeps the potatoes from absorbing sauce and allows the lamb to reheat gently. The sauces also work well with a cold or warm leftover plate. ### Instructions 1. Refrigerate all components in separate covered containers within 2 hours. Use the kofta, potatoes, greens, and fresh sauces within 3–4 days. 2. Reheat potatoes in a 425°F oven or air fryer until crisp and hot, about 10–15 minutes. 3. Reheat kofta covered in a 325°F oven with a small splash of water until the centers reach 165°F. Warm the greens gently in a saucepan. 4. Stir cold water into the tahina if it has thickened. Let the zhug and shatta lose their refrigerator chill before serving. 5. For a different meal, crumble the reheated kofta over the greens and potatoes, then finish with tahina and whichever chile sauce remains. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.