# Beef Kofta with Tahina, Ras al Hanout Sugar Snap Peas, and Parsnip Fries > Herby beef kofta get a dark, savory crust and a generous spoonful of lemony tahina. Ras al hanout brings warm spice to crisp sugar snap peas, while browned parsnip fries add earthy sweetness—a relaxed Shabbat dinner with plenty of contrast. - URL: https://www.chezjk.com/recipes/shabbat-beef-kofta-with-tahina-ras-el-hanout-sugar-snap-peas-parsnip-fries - Author: Jonathan Katzman - Cooked and photographed: 2022-04-09 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Beef Kofta with Tahina, Ras al Hanout Sugar Snap Peas, and Parsnip Fries](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F4def96a180fd8de9.jpg) ## Herbed Beef Kofta Finely grated onion keeps the beef juicy, while parsley and warm spices balance its richness. A brief chill helps the patties hold together without breadcrumbs. ### Ingredients - 1½ lb ground beef, preferably 80–85% lean - ½ medium yellow onion, coarsely grated - ½ cup finely chopped flat-leaf parsley - 2 cloves garlic, finely grated - 1½ tsp ground cumin - 1 tsp ground coriander - ¼ tsp ground cinnamon - 1¼ tsp fine sea salt - ½ tsp freshly ground black pepper - 1 tbsp ghee ### Instructions 1. Squeeze the grated onion gently to remove excess liquid; it should remain moist but not dripping. 2. Combine the onion, beef, parsley, garlic, spices, salt, and pepper. Mix by hand just until slightly tacky and evenly combined, without kneading into a paste. 3. Shape into 12 oval patties about ¾ inch thick. Refrigerate for 15 minutes. 4. Heat a large heavy skillet over medium-high heat and add the ghee. Sear the kofta in two batches, leaving space between them, for about 3 minutes on each broad side. 5. Reduce the heat as needed to avoid scorching and continue cooking until the centers register 160°F, approximately 6–8 minutes total per batch. Transfer to a warm plate and rest for 3 minutes. ### Notes - Cook a small test patty before shaping the batch if you want to check the seasoning. ## Lemon-Garlic Tahina Lemon and garlic cut through the beef's richness. Cold water turns tahini into a pale, creamy sauce that drapes over the kofta. ### Ingredients - ½ cup well-stirred tahini - 3 tbsp fresh lemon juice - 1 small clove garlic, finely grated - ¼ tsp fine sea salt, plus more to taste - ⅓–½ cup ice-cold water ### Instructions 1. Whisk together the tahini, lemon juice, garlic, and salt. The mixture will initially tighten. 2. Whisk in the cold water a tablespoon at a time until pale, smooth, and thickly pourable. Stop when it falls from a spoon in a broad ribbon. 3. Taste and adjust the salt or lemon. Let stand for 5 minutes, then loosen with another splash of water if necessary. ### Notes - Tahini varies in thickness; use the sauce's consistency rather than the full water quantity as your guide. ## Ras al Hanout Sugar Snap Peas Brief high-heat cooking keeps the peas sweet and crisp. Browned onion, golden raisins, and warm spices add depth, while lemon and parsley keep the finish bright. ### Ingredients - 1 lb sugar snap peas, strings removed - ½ medium yellow onion, finely diced - 2 cloves garlic, thinly sliced - 2 tbsp golden raisins - 1½ tbsp ghee, divided - 1 tsp gluten-free ras al hanout - 2 tbsp water - 1 tbsp fresh lemon juice - ¼ cup roughly chopped flat-leaf parsley - ½ tsp fine sea salt, plus more to taste ### Instructions 1. Heat 1 tablespoon ghee in a wide skillet over medium heat. Add the onion and a pinch of the salt; cook for 6–8 minutes, stirring, until softened and golden at the edges. 2. Add the garlic and raisins and cook for 1 minute. Stir in the ras al hanout for 20 seconds, then transfer the mixture to a bowl. 3. Raise the heat to medium-high and add the remaining ghee. Add the dry snap peas and remaining salt; cook for 2 minutes, tossing occasionally, until lightly blistered. 4. Add the water and cover for 1 minute. Uncover and let any remaining water evaporate; the peas should be bright green and crisp-tender. 5. Return the onion mixture to the skillet and toss briefly. Remove from the heat and add the lemon juice and parsley. Taste for salt and serve immediately. ### Notes - Use a large skillet so the peas blister rather than steam in a crowded pan. - Ras al hanout blends vary in heat and intensity; begin with less if yours is especially strong. ## Roasted Parsnip Fries Slender, evenly cut batons roast into sweet, tender fries with browned edges. A hot, uncrowded sheet pan helps their surfaces dry and caramelize. ### Ingredients - 2 lb parsnips, peeled and trimmed - 2 tbsp olive oil - ¾ tsp fine sea salt - ¼ tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F with racks in the upper and lower thirds. 2. Cut the parsnips into batons about ¼–⅜ inch thick and 3–4 inches long. Remove any noticeably woody cores from larger parsnips. 3. Dry thoroughly and toss with the olive oil, salt, and pepper. Spread over two rimmed sheet pans in a single layer with space between pieces. 4. Roast for 15 minutes, then turn the fries and rotate the pans between racks. Continue roasting for 10–20 minutes, removing thinner pieces as they become golden. 5. Serve when the edges are browned and the interiors are tender; add a final pinch of salt if needed. ### Notes - Parsnip fries are tender-centered rather than potato-fry crisp. Avoid piling them up before serving, which traps steam. ## Overall Timing / Workflow The parsnips use the oven while the kofta chill, leaving the stovetop free for the meat and a last-minute finish on the peas. ### Instructions 1. 0:00 — Heat the oven to 425°F. Mix and shape the kofta, then refrigerate. 2. 0:15 — Cut and season the parsnips; put them in the oven. 3. 0:25 — Make the tahina, trim the peas, and prepare their aromatics. 4. 0:30 — Turn and rotate the parsnips. Cook the onion, garlic, raisins, and ras al hanout for the peas, then set aside. 5. 0:35 — Sear the kofta in batches. Check the parsnips and remove them once browned and tender. 6. 0:47 — While the final kofta rest, blister the snap peas and finish them with the prepared onion mixture, lemon, and parsley. 7. 0:52 — Check the tahina's consistency and plate everything immediately. ### Notes - Allow approximately 50–60 minutes overall, depending on knife work and skillet size. ## Plating Keeping the three elements distinct preserves the fries' texture and lets the tahina complement the beef without coating the whole plate. ### Instructions 1. Arrange three kofta on one side of each warm plate and spoon a broad ribbon of tahina over them. 2. Place the snap peas alongside, distributing the browned onion, garlic, and raisins over the top. 3. Add a loose pile of parsnip fries beside the kofta, keeping them out of the sauce. Serve extra tahina at the table. ## Leftover Path Separate storage keeps the sauce fresh and allows the fries to be reheated with dry heat rather than becoming soggy. ### Instructions 1. Refrigerate the kofta, peas, fries, and tahina in separate airtight containers within 2 hours. Use the cooked components within 3–4 days. 2. Reheat the kofta, loosely covered, in a 350°F oven until the centers reach 165°F. 3. Reheat the parsnips in a single layer in a 425°F oven for 8–12 minutes. Warm the peas briefly in a skillet; they will be softer on reheating. 4. Stir a little cold water into the tahina to restore its pouring consistency. Serve over the reheated kofta, or crumble the kofta into a salad with the remaining peas and tahina. --- 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.