Easiest Way to Make Cypriot Keftedes

Lebanese Tahini

Keftedes are a popular dish all throughout greece, with multiple variations from region to region.

Recipe Summary Lebanese Tahini

Tahini is used in Lebanese, Armenian, Greek, Cypriot, Iranian, Israeli, Turkish, Iraqi, Levantine, North African, and Bulgarian cuisines. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. Tahini sauce is also a popular topping for meat and vegetables in Middle Eastern cuisine. Made from toasted sesame seeds with a consistency similar to peanut butter. Make it as thick as you want.

Ingredients | Cypriot Keftedes

½ cup sesame seeds

2 tablespoons water, or more as needed

3 cloves garlic, minced, or more to taste

2 tablespoons olive oil, or more as needed

2 tablespoons lemon juice

½ teaspoon salt

Directions

Heat a small skillet over medium-high heat. Pour in sesame seeds; toast until light golden brown, 15 to 20 seconds. Remove from heat.

Place toasted sesame seeds and 2 tablespoons water in a food processor or blender. Grind until a thick paste forms. Add garlic, olive oil, lemon juice, and salt; blend well. Continue to add olive oil and additional water as needed to form desired consistency; blend. Adjust salt to taste.

I mixed 1 tablespoon ketchup into the prepared sauce just to beautify the color, but it's optional.

This sauce can be stored in the refrigerator up to one week using a sterilized air-tight jar.

Info | Cypriot Keftedes

prep: 10 mins cook: 5 mins total: 15 mins Servings: 4 Yield: 4 servings

TAG : Lebanese Tahini

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