نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Garlic olive-stuffed sesame keftedes with green tzatziki

Greek 25 Mins Prep · 15 Mins Cook

Preheat the oven to 180°C, gas mark 4.
Using a box grater, finely grate the onion and mince 2 garlic cloves. Finely chop a handful of both parsley and mint. In a large mixing bowl, combine the ground beef with the onion, garlic, chopped parsley and mint, dried oregano, cumin, cinnamon, breadcrumbs, egg, milk and red grape vinegar. Season well with salt and black pepper. Mix until just combined.
Using a tablespoon as a measure, scoop the mixture into the palm of your hand and flatten it into a round. Place an olive in the centre and gently encase it with the meat mixture, forming a small meatball. Combine the black and white sesame seeds and sprinkle over the meatball. Repeat with the remaining mixture.
Bake the meatballs for approx. 10-12 minutes until golden and crispy.
Grate the cucumbers. Place it in a clean tea towel and squeeze out any excess liquid. Set aside. Zest and juice the lemon.
Combine 1 garlic clove, a handul of each dill, mint and parsley, lemon juice, yoghurt, 1 tbsp olive oil and salt in the jug of a blender. Blitz until smooth. Pour the herby yoghurt into a serving bowl and mix in the cucumbers and lemon zest.
Arrange the keftedes on a serving platter and drizzle with a little extra olive oil.
Serve the keftedes with the green tzatziki, warm pita bread, pickled onions and fresh dill.