KEFTE (kofta)

AAT — Sat, 09 Jan 2021 05:27:05 +0000

These delicious ‘meatballs’ are easily customizable; traditionally made of minced lamb, a combination of lamb & beef, just beef, and even chicken, this delightfully spiced meaty appetizer (meza) is always welcome. Try accompanied by Tzatziki Dip or Classic Hummus, sliced onions, crumbled feta, and lots of fresh pita! Make them a main dish, and serve over Lebanese Rice Pilaf.

Kefte (kofta) ingredients
Shaped kefte ‘meatballs’
Kefte Pita Sandwich served with Tabbouleh

KEFTE (kofta)

Try serving kefte in toasted pita pockets lined with hummus, and stuffed with your favorite fillings like sliced cucumber & tomato, kalamata olives, feta, sliced red onion, alfalfa sprouts, and avocado topped with tzatziki or your favorite Italian vinaigrette.

CourseAppetizers, Dinner, Hors d'oeuvre, Meats
CuisineGreek, Lamb, Middle Eastern, Turkish
KeywordGreek Food, Kefte, Kofta

Servings27 pieces

Prep Time10 mins

Cook Time8 mins

Ingredients

1-1/2lbs ground beef or lambor a combination of both
1/2cup white oniongrated (or 1 small onion)
1/3cup tahini
2tsp cloves garlicground to a paste with 1kosher salt
1/2tsp ground cinnamon
1/2tsp cumin
2tbsp fresh lemon juice

Instructions

Preheat oven to 400 degrees.
Line a 1/2 sheet pan with aluminum foil, fit with a rack.
Peel and chop 2 cloves of garlic, top with 1 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste.
On a box grater, grate one small onion, retain with juice.
In a large bowl, combine ground beef (and/or ground lamb), tahini, grated onion, lemon juice, garlic-salt paste, cinnamon, and cumin.
With impeccably-clean hands, knead meat and spice mixture together until thoroughly combined.
Divide meat mixture into 27 one ounce balls. Roll balls into a 2-1/2 inch “cigars” and place on rack.
Bake in preheated 400 degrees oven for 8 to 10 minutes or until just pink in the center when pierced with a small knife. (Or desired doneness)

Tzatziki

AAT — Fri, 08 Jan 2021 11:42:23 +0000

Originating in Turkey during the Ottoman Empire, tzatziki, a cucumber-yogurt dip has become a traditional favorite in Greece, and throughout Southeastern Europe, and the Middle East.

Grating English (seedless) cucumber
Squeezing liquid from grated cucumber

Tzatziki

Incredibly zesty, tzatziki is traditionally served as a dip for pita & flatbreads, chips & crudités, sandwiches, and with roast lamb, and on fish & steamed vegetables.

Ingredients

1pint Greek yogurt
1/2cup English cucumbershredded (about half a cucumber)
1/4cup fresh dill weedminced (or 1 tsp dried dill)
2tsp cloves garlicground to a paste with 1/2salt
1tbsp lemon juice
1/4tsp ground white pepper
1tbsp extra virgin olive oil

Instructions

Against a box grater, grate cucumber into a bowl.
With clean hands, strongly squeeze shredded cucumber to release all the liquid. Place pressed cucumber into a medium-sized bowl. Discard (or drink) cucumber juice.
Peel and chop 2 cloves of garlic, top with 1/2 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste, add to the shredded cucumber.
To the cucumber-garlic mixture, mix in Greek yogurt, minced (or dried) dill, lemon juice, olive oil, and ground white pepper.
Taste, and adjust salt if necessary.
Refrigerate at least 1 hour before serving.

Greek – Aubrey About Town

KEFTE (kofta)

Tzatziki