Middle Eastern Cannellini Patties Recipes

SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT

Steps:

• For the sauce:
• In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
• For the patties and pita:
• In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
• Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
• Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
• Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
• Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.

MIDDLE EASTERN CANNELLINI PATTIES

Steps:

• Sauté onions garlic and salt in the oil. Add bell peppers and cumin and cook until peppers are softened. Remove from heat and set aside.
• Mash the beans by hand in a large bowl. Add the rice parsley and lemon juice and mix. Add the sautéed veggies.
• Shape the mixture into small patties. Fry in a pan coated with cooking spray until lightly browned on each side.

15+ MIDDLE EASTERN GROUND BEEF RECIPES INCLUDING KAFTA KEBOB

Steps:

• Using a food processor, add the garlic, onions and parsley and process for a few seconds until finely chopped
• Add the mixture to the ground beef in a bowl, and add all the seasoning and olive oil. Mix well using your hands, then add the flour (see notes) and continue to mix until you form a dough (if dough does not feel firm, add slightly more flour)
• Form the Kafta into approximately 3-4 inch long pieces about 1 inch in thickness
• Heat up your BBQ or a grill pan on the stove and add a dash of olive oil (I recommend cast iron)
• Grill each Kafta for 2-3 minutes on each side (test a piece to ensure it is cooked to your liking) for a total of 6-8 minutes (see notes for baking)
• Serve with a yogurt tahini sauce (see Eggplant Fatteh for sauce recipe) over rice, salad, or in a wrap