Middle Eastern Hamburger
This is the recipe that was responsible for the death of my immersion blender. Enjoy!
The MKMT cookbook club gave the Middle Eastern Hamburger high marks. Similar to falafel, the Middle Eastern Hamburger is made with kafta (meat patties). A few in the group found it to be a little dry and added hummus to the pita in addition to the tahini. An English cucumber was used and seeded but not peeled and since heirloom tomatoes were in season I used them. I didn’t use the cayenne in the tahini.
The only thing that didn’t quite add up in the recipe is the measurement of the ground beef – 2 lbs (32oz) didn’t equal 12 4-oz keftas. I was able to make 12 3-oz keftas. It was easy to make everything in advance and assemble shortly before guests arrived. I put the platter in a warm oven and sprinkled a little Italian parsley over the top before serving.
Middle Eastern Hamburger
Here is tahini dressing at work in a sandwich format. To my palate, a kefta burger tastes much better than a regular burger, but then, I’m a Mediterranean gal.
For the Kefta
2 pounds ground beef
1 medium onion, grated (about ¾ cup)
1/3 cup chopped fresh flat-leaf parsley
2 teaspoons ground cumin, toasted
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
6 pita breads
¾ to 1 cup chopped ripe tomatoes
¾ to 1 cup chopped peeled cucumbers
1 cup tahini dressing (recipe to follow)
Combine all of the ingredients for the kefta and knead together with your hands. Then form into two small oval patties per person, or twelve 4-ounce keftas.
Preheat a broiler or gas grill or make a charcoal fire. Broil or grill the keftas, turning once, until done, about 6 minutes total. Or fry them in a cast-iron skillet, turning once.
To serve, warm the pita breads in a microwave or conventional oven. Cut the breads in half crosswise. In the bottom of each half, put about 2 tablespoons each of chopped tomatoes and cucumbers and some of the tahini dressing. Then slip in the kefta. You may want to spoon a little more tahini over the meat. Serve immediately.
Tahini Dressing
1 cup sesame tahini, preferably Al Wadi brand
½ cup fresh lemon juice
2 cloves garlic, finely minced
1 cup cold water, plus more if needed
Sea salt and freshly ground black pepper
½ teaspoon toasted cumin seed, ground (optional)
Pinch of cayenne (optional)
Chopped fresh flat leaf parsley, for garnish (optional)
Combine the tahini, lemon juice, and garlic in a food processor or blender and puree. Add water as needed to thin to a spreadable consistency for a dip and even thinner for salad dressing. Season with salt and pepper to taste, and with cumin and cayenne if you like.
Middle Eastern Hamburger p.256
Tahini Dressing p.303
Mediterranean Fresh
Copyright © 2008 by Joyce Goldstein
Published by W.W. Norton & Company
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