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Kafta Balls with Tahini Dip

Yields1 Serving

 1 lb ground beef or lamb
 ½ onion, chopped
 4 tbsp parsley, chopped
 ½ tsp Ziyad brand Black Pepper Ground
 ½ tsp white pepper
 1 tsp Ziyad brand Allspice
 1 tsp Ziyad brand Cinnamon Ground
 ½ tsp Ziyad brand Aleppo pepper
 1 tsp Ziyad brand Sumac
 4 tbsp sun dried tomatoes, chopped (optional)
For the Tahini Dip
 ½ cup Ziyad brand Tahini
 3 cloves garlic, minced
 ½ cup lemon juice
 ½ cup water

Mix sumac and onions and place in a strainer. Let it drain 20 minutes.


Place all ingredients for kafta into food processor. Add drained onions. Pulse until meat is smooth. Heat oven to 400°.


Using a cookie dough scoop, place kafta on lined baking sheet. Bake 5 minutes, or until fully cooked.


In separate bowl, combine first three ingredients for Tahini Dip. Add water slowly and mix until desired texture is reached.