Lamb meatballs with tahini (Kefte bi tahini) from Zaitoun: Recipes and Stories from the Palestinian Kitchen (page 192) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kate_8v3dzp on March 15, 2026

    This is good but I find in this book you have to increase the cooking times for baked or roasted items. Not sure why that is but it always takes longer for me.

  • alycia_1mqv71 on December 21, 2025

    I substituted turkey and skipped the potatoes. Served with fattoush.

  • jenburkholder on November 10, 2020

    I didn't like this. The meatballs were woefully underseasoned - even though I used less meat! The springy, smooth texture was also offputting. The potatoes got heavy and greasy in the meatball fat, and the sauce was too rich to cut that effectively. Wouldn't make again.

  • emeewhy825 on September 02, 2020

    This was absolutely delicious but I think I need to add more time for the meatballs to cook up next time. The tahini sauce is amazing.

  • Shepherdabi on June 29, 2020

    Good tasty flavour. Used oregano instead of parsley as did not have parsley. Not sure that covering the meatballs is necessary. Might try without next time. Potatoes stick so need to occasionally move the slices around when cooking before add meatballs

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