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Jewish Recipes --> Recipes --> Meat

Ktzitzot

Ktzitzot are kebobs (In Hebrew the word literally means “patties”) made from ground beef and are long like sausages and hotdogs. They are traditionally made by Sephardic Jews and Moroccans and can be served hot and cold. When shaped as patties they are more popularly known as "sliders".
 

  • 1 pound of ground beef
  • 2 medium yellow onions
  • 2 beaten eggs
  • 1 tsp Paprika
  • 1 tsp Salt
  • Parsley (optional)
  • Olive oil for cooking
  • Parve Butter for cooking
  • Bread crumbs
Chop the onions and fry them in olive oil in a large pan until brown, just before they start to burn.

While the onions cook, mix together the ground beef, eggs, salt, parsley, and paprika, periodically adding just enough breadcrumbs to soak up the liquids. Mix should be moist and shiny but not wet.

Once the onions are nicely browned, add them to the beef mixture, using a spatula to incorporate them.

Use a paper towel to wipe away some of the oil and any stray onion that are still in the pan. Turn the heat to low and melt butter in the pan.

Make a small ball and place it in the pan. (you don't want to handle the meat too much.) Don't toss it or compact it in your hands. Just make it into a nice sphere, handling it as least as possible, and place it in the buttered pan. Then use a spatula to flatten it.

Once the pan is full with patties turn the heat up a little. Ktzitzot are better well-done. Cook them slowly until they're nice and brown, or crispy on the outside.

Once the ktzitzot are cooked place them on a plate that's been readied with paper towels to soak up oil.

Great served both warm or cold.

Beef -- Entrees --  Meat -->  Rosh HaShanah Recipes

Try: Rustic Roasted Vegetables

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods