| Ingredients: 1 onion, white 1/2 Cup(s) fine grind bulgur 2 Teaspoon(s) salt 1/4 Cup(s) pine nuts 4 Clove(s) grated garlic 3/4 Teaspoon(s) allspice 3/4 Teaspoon(s) ground cardamom 3/4 Teaspoon(s) cinnamon 1 Tablespoon(s) freshly ground black pepper 1/4 Teaspoon(s) cayenne pepper 1 mixed egg 1 Pound(s) 85% lean beef, ground |
Directions:
Grate a large onion. Add the bulgur to the minced onion and mix. Add salt and continue to mix. Set aside for 10 minutes and let the bulgur soften. In a dry, hot skillet, toast pine nuts. let cool. Chop the pine nuts about as fine as the bulgur. Add garlic, allspice, cardamom, cinnamon, pepper, cayenne, egg, beef or lamb. Combine. Let cool in the fridge for 20 minutes. Create 12 balls of about 3 tablespoons of meat mixture each. Flatten each ball into a patty. In an oiled skillet over medium heat, cook one batch of 6 patties. Four minutes per side. |
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Yogurt Tahini Sauce (
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1 Cup(s) full fat yogurt 1/4 Cup(s) runny tahini 1 Cup(s) chopped parsley 1/2 Teaspoon(s) salt 1/4 Teaspoon(s) freshly ground black pepper 2 Clove(s) minced garlic |
Directions: Combine all ingredients. |