Move over, ordinary burgers! Ktzitzot are here to steal the show! These bite-sized Moroccan delights are made with ground chicken and a magical spice mix called baharat. But that's not all – for an explosion of flavor, the patties are infused with sauteed and spiced onions. Get ready for a tastebud adventure!
Ingredients
Servings 6
- 1 tablespoon extra virgin olive oil
- 1 small onion minced
- 2 cloves garlic minced
- 1 tablespoon Jamie Geller Baharat
- ½ teaspoon kosher salt
- 1½ pounds ground chicken
- ¼ cup chopped fresh parsley
- Cooking spray
- 1/3 cup raw 100% tahini
- 1/3 cup freshly squeezed lemon juice
Nutritional Facts
Nutrition Facts
Chicken Ktzitzot
Amount per Serving
Calories
278
% Daily Value*
Fat
19
g
29
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
8
g
Cholesterol
98
mg
33
%
Sodium
270
mg
12
%
Potassium
712
mg
20
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
23
g
46
%
Vitamin A
221
IU
4
%
Vitamin C
11
mg
13
%
Calcium
36
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 425°F. Line a baking sheet with baking paper.
- Heat a medium sauté pan over medium-high heat.
- Add oil and sauté onions until just beginning to brown, about 3 minutes.
- Add garlic, baharat, and salt. Cook until just fragrant, about 30 seconds.
- Place ground chicken in a medium bowl.
- Add parsley, onions, and garlic and mix to combine.
- Divide mixture into 12 equal portions.
- Roll a portion between the palms of your hands to make a compact ball.
- Flatten the ball into a patty about 1⁄2-inch thick and transfer to the prepared baking sheet.
- Repeat with remaining portions.
- Spray tops with cooking spray and bake at 425°F for 9 minutes.
- Flip ktzitzot, spray tops with cooking spray, and bake 9 minutes more or until cooked through.
- Whisk together tahini and lemon juice. Thin to desired consistency with water.
- Drizzle tahini over ktzitzot.
Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD.
Probably best to use a combo of white and dark ground chicken. The dark meat will give a depth of flavor while keeping the patties moist after being baked in the oven.