Cinnamon Kofta Kebabs with Almond Butter “Tahini”
Chanie Apfelbaum, a cookbook author and the blogger behind Busy in Brooklyn, gives these kebabs a double dose of cinnamon: Ground cinnamon is blended into the meat mixture along with other warming spices, then the mixture is shaped into logs and skewered onto cinnamon sticks. Pair this fun appetizer with Chanie’s fresh spin on tahini, made with almond butter instead of the traditional sesame seeds.
Ingredients:
For the almond butter “tahini”:
- 1/2 cup (5 oz./155 g) almond butter
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- Juice of 1/2 lemon
- 1/4 tsp. ground cumin
- 1/2 cup (4 fl. oz./125 ml) ice water
- Kosher salt
For the kofta kebabs:
- 1 lb. (500 g) ground chuck
- 2 Tbs. grated shallot
- 2 garlic cloves, minced
- 2 Tbs. chopped fresh flat-leaf parsley
- 1/2 tsp. ground cumin
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1/8 tsp. freshly ground pepper
- 2 Tbs. pine nuts
- 24 cinnamon sticks
Directions:
To make the almond butter “tahini,” stir the almond butter thoroughly, as the oil and solids tend to separate. In a food processor, with the S blade attached, blend the almond butter, parsley, garlic, lemon juice and cumin. Add the water and whisk until emulsified. Season to taste with salt.
To make the kofta kebabs, preheat an oven to 400°F (200°C).
In a large bowl, combine the meat, shallot, garlic, parsley, cumin, allspice, cinnamon, salt, pepper and pine nuts. Form the mixture into torpedo-shaped logs, each about 1 heaping Tbs.
Poke a cinnamon stick into each one and squeeze until the meat covers about one-third of the cinnamon stick evenly.
Place on a rack set over a baking sheet. Bake for 20 minutes. Serve warm with the almond butter “tahini.” Makes 24.
Courtesy of Chanie Apfelbaum, cookbook author and founder of Busy in Brooklyn
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