tahini – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Sat, 09 Jan 2021 05:32:28 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 tahini – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 KEFTE (kofta) http://aubreyabouttown.com/recipe/kefte-kofta/ http://aubreyabouttown.com/recipe/kefte-kofta/#respond Sat, 09 Jan 2021 05:27:05 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3477 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.
Servings27 pieces
Prep Time10 mins
Cook Time8 mins
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Line a 1/2 sheet pan with aluminum foil, fit with a rack.
  3. 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.
  4. On a box grater, grate one small onion, retain with juice.
  5. In a large bowl, combine ground beef (and/or ground lamb), tahini, grated onion, lemon juice, garlic-salt paste, cinnamon, and cumin.
  6. With impeccably-clean hands, knead meat and spice mixture together until thoroughly combined.
  7. Divide meat mixture into 27 one ounce balls. Roll balls into a 2-1/2 inch “cigars” and place on rack.
  8. 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)
]]> http://aubreyabouttown.com/recipe/kefte-kofta/feed/ 0 3477 Classic Hummus http://aubreyabouttown.com/recipe/classic-hummus/ http://aubreyabouttown.com/recipe/classic-hummus/#respond Sat, 18 May 2019 01:43:00 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2271
  • Reducing canning brine
  • Grind to a smooth consistency
Classic Hummus
This classic Middle-Eastern dip & condiment.
Ingredients
Instructions
  1. Open cans of garbanzo beans, drain and discard liquids from one, reserve the other.
  2. Add garbanzo beans and reserved liquid to a small saucepan, bring to a simmer.
  3. Stirring occasionally, simmer until liquids has evaporated. Remove from heat.
  4. In the bowl of a food processor (or blender) add garbanzo beans, lemon juice, 1/3 cup of the olive oil, tahini, and salt.
  5. Process to combine. With the food processor running, slowly stream in the remaining 1/3 cup olive, process until smooth. With a rubber spatula, scrape down sides of bowl (or blender). Continue to process until silky-smooth in texture.
  6. Transfer to a serving bowl or storage container, drizzle top with 1 tbsp olive oil, dust with smoked paprika.
  7. Let cool completely. Serve with fresh pita bread or as a dip for crudités.
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