Chicken Ktzitzot

Let the cooked onion mixture cool before mixing it into the chicken. Serve the finished patties with the tahini sauce and a chopped salad.

The Stuff:

• 1 Tablespoon extra virgin olive oil
• 1 Small onion, minced
• 2 Cloves garlic, minced
• 1 Tablespoon Never Not Eating Baharat , 7 Spice, Ras el Hanout or Turkish Kebab
• 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

The Method:

1. Preheat the oven to 425°F. Line a baking sheet with baking paper.
2. Heat a medium sauté pan over medium-high heat.
3. Add oil and sauté onions until just beginning to brown, about 3 minutes.
4. Add garlic, baharat, and salt. Cook until just fragrant, about 30 seconds.
5. Place ground chicken in a medium bowl.
6. Add parsley, onions, and garlic and mix to combine.
7. Divide the mixture into 12 equal portions.
8. Roll a portion between the palms of your hands to make a compact ball.
9. Flatten the ball into a patty about 1⁄2-inch thick and transfer to the prepared baking sheet.
10. Repeat with the remaining portions.
11. Spray tops with cooking spray and bake at 425°F for 9 minutes.
12. Flip ktzitzot, spray tops with cooking spray, and bake 9 minutes more or until cooked through.
13. Whisk together tahini and lemon juice. Thin to your desired consistency with water.
14. Drizzle tahini over ktzitzot.