RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Meat Patties with Tahini: Keftedes - meat
This is another recipe from the Haaretz Magazine; the Molly Lyons-Bar-David cookbook (Milk and Honey/Israeli Cookbook, revised by Varda Bar-David Mor. Keftedes: Meat Patties with Tahini ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The keftede is a small, round, flat patty roasted over charcoal, grilled or fried. Its taste depends on the origins of the chef. A Bulgarian would add lots of cumin; a Moroccan would give it a scent of cinnamon; in Syria, they would add aromatic pepper and mint. 500 grams/1 lb. ground beef 1 finely chopped onion 1 garlic clove, mashed 1 slice of white bread, crust trimmed 1 teaspoon soup mix [I believe the reference is to chicken-soup powder] 3 Tablespoons water 1 egg, scrambled salt and pepper, to taste pinch of aromatic pepper, optional pinch of cinnamon, optional 2 teaspoons chopped mint, optional pinch of cumin, optional 1/2 cup breadcrumbs 1 cup prepared tahini Mix all ingredients and make small, flat patties. Fry or roast them on a grill until browned on both sides. Then, take 1/2 cup of breadcrumbs and mix with 1 cup seasoned tahini. Place the cooked patties on a baking sheet and spread the tahini on them. Bake at high heat (400 F/200 C) or place under a grill until the coating turns a golden brown.
