Chinese kebab patties with tahini with a secret addition - Walla! Food

2022-05-01T11:06:31.654Z

A recipe from Goat Furrow for kebab patties that, after a slight burn and browning, enter the pan with a crazy tahini with a secret addition. A beautiful and delicious dish. Suitable for hospitality. Enter the full recipe >>

Chinese kebab patties with tahini with a secret addition

A juicy and perfect Chinese dish for entertaining, not only because it is loved by everyone - from children to adults, but also because the kebabs and tahini can be prepared in advance and a moment before serving just put in the last oven roast

Goat Furrow, in collaboration with Rami Levy

28/04/2022

Thursday, 28 April 2022, 14:34 Updated: Sunday, 01 May 2022, 13:40

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In the video: A recipe for Chinese kebab patties with tahini with a secret addition (Editing: Gilad Manheim)

The Chinese is a juicy and wonderful dish from Mediterranean cuisine that combines grilling together minced meat with tahini and pine nuts in the oven.

This time the spicy meat mixture will turn into kebab patties and after lightly burning them on a hot pan or on the barbecue, they will go into a pan with tahini, but not just tahini but tahini with a secret ingredient.

Apart from lemon and spices, Dijon mustard is added to the raw tahini, whose powerful taste compliments the taste of the meat and blends perfectly with the tahini.

From Dairy to Balkan: The Best Kebab Recipes

To the full article

Easy and perfect for hosting.

Chinese with kebab patties (Photo: Dror Einav, Styling: Yael Magen)

This is a delicious dish that is loved by everyone - from children to adults and is just perfect for entertaining.

The kebab and tahini patties can be prepared in advance and arranged in a pan.

Ten minutes before serving just put in the hot oven, roast together and serve with pitas, chopped tomatoes, fresh parsley and hot pepper if you like

Chinese kebab patties

Recipe by: Iz Telem, Rami Levy

20 minutes work
40 minutes total
Easy to prepare
4 diners

east
Recipes for Independence Day
fleshy
meat
Patties
kosher

Chinese kebab patties (Photo: Dror Einav, Styling: Yael Magen)

Ingredients

For the kebab mixture:
- 600 grams of ground beef (recommended for surgeons such as neck, ribs, shoulder)
- 1 bunch of finely chopped parsley
- 1 medium-sized purple or white onion, peeled and finely chopped
- 1 handful of pine nuts
- 2 teaspoons salt
- 1 as a pithras to a store or in a heart
- 1 teaspoon ground black pepper
- 2-3 tablespoons olive oil to burn the kebabs on the pan
For grinding:
- 1 raw crucible
- 1 teaspoon Dijon mustard (heaped)
- 2 teaspoons fresh lemon juice
- 1 cold buckwheat
- 1 teaspoon salt
To serve:
- Pitas
- Sliced tomatoes
- Sliced hot pepper
- Chopped parsley
For the conversion table, click here>

Preparation

How to make Chinese kebab patties?

1
The kebabs:
Put all the ingredients in a bowl and mix to obtain a uniform mixture.
Put the mixture well, about 2 minutes.
Create round and slightly flat kebabs - the size of a ping pong ball.
2 Burn the kebabs on the fire or lightly grease a striped pan / heavy pan, heat it well and burn the kebabs on it.
The goal is not to cook the kebabs to the end but only to gild both sides.
Remove to a plate.
3 The tahini: Transfer the raw tahini to a bowl.
Gradually add half a cup of water while stirring with

a fork or whisk until the mixture is uniform.
4 Squeeze in the lemon juice, season with salt and mustard.
Gradually add more water and mix until you get a smooth spread.
5 At the bottom of a round pan put about a third of the tahini.
Arrange the kebabs on top and pour the rest of the tahini over.
Bake in a preheated oven at 200 degrees for 10-15 minutes, until the tahini is slightly golden and the kebabs are done almost to the end.
7 Serve immediately, along with pitas, chopped parsley and small cubes of tomato and slices of hot green pepper if you like.
The mustard addition to the tahini flatters the taste of the meat (Photo: Dror Einav, Styling: Yael Magen)