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)

Southern Pantry: Pimento Cheese

AAT — Mon, 18 May 2020 10:59:05 +0000

An on-hand refrigerator staple in any respectable Southerner’s home. The perfect go to when guests stop by, with club crackers, crudités, Swedish rye crackers (pictured) and Melba toasts or baguette crustinis (what have you). Also makes the perfect after-school grilled cheese sandwich (with a slice of tomato & ham) and for a quick & easy midweek pasta supper (just toss in hot freshly boiled pasta with a handful of peas).

Pimento Cheese

CourseCheese, Dip & Spreads
CuisineAmerican, Southern

Servings20 servings

Prep Time10 mins

Ingredients

8oz sharp cheddar cheese2 cups grated
8oz cream cheese(1 package softened)
1/2cup mayonnaise(I use Best foods, known as Hellman's east of the Mississippi, and not exactly Southern; the sweeter Miracle Whip is preferred by proper Southerners)
4oz sliced pimentos1 jar strained
1tbsp canned jalapeño pepperminced (the type used as a nacho topping)
1-1/2tbsp white oniongrated with juice
1/4teaspoon cayenne pepper(optional or to taste)
1/4tsp kosher salt
1/2tsp granulated garlic
1/4tsp ground white pepper

Instructions

To the bowl of a food processor add ALL ingredients.
Using the pulse function, process with stop & go pulses until chunky, scraping down sides of bowl with a rubber spatula in between pulses.
Continue to process until smooth.
Transfer to an airtight container, mason jar, or ceramic cheese crock.
Refrigerate for 3 hours to thicken to a thick spreadable consistency. Pimento Cheese will keep for two weeks refrigerated.
Serve with crackers or baguette slices.

white onion – Aubrey About Town

KEFTE (kofta)

Southern Pantry: Pimento Cheese