In Israel, all meatballs and small ground meat patties are called ktzitzot. Truthfully they make fish and vegetarian ktzitzot too, but today we'll focus on the meat variety. They are the perfect food to bulk cook and have for a week of lunches or even to freeze and defrost as needed. They are made from a few simple ingredients and can be eaten alongside rice or couscous or in a pita sandwich.
- Cook Time
- Prep Time
- 10 pattiesServings
- 1 pound ground beef
- ¼ cup chopped fresh parsley
- 1 teaspoon kosher salt
- 2 teaspoons Jamie Geller Baharat
- Olive oil
1. In a large bowl combine beef, parsley, salt and baharat. Mix gently until well combined.
2. Divide the beef mixture into 10 equal portions. Roll a portion between the palms of your hands to make a compact ball. Flatten the ball into a patty about ½ inch thick and transfer it to a plate or tray. Repeat with the remaining portions.
3. Heat a medium sauté pan over medium-high heat. Add oil when hot and briefly sear both sides of the patty. Reduce heat to medium-low and continue coking about 4 more minutes per side or until cooked through.
Serve hot and fresh.