Israeli
Ktzitzot
Israeli home-style ktzitzot are tender, herb-filled meat patties seasoned with onion, garlic, cumin, and baharat, then shallow-fried until deeply golden. They are best served warm with tahini, chopped salad, and pita.
Ingredients
- Ground beef, 80/20300g
- Small onion, grated1
- Garlic cloves, crushed2
- Flat-leaf parsley, finely chopped1/3 cup
- Cilantro, finely chopped2 tbsp
- White bread or challah, crust removed1 thick slice
- Egg1
- Baharat1 tsp
- Ground cumin1/2 tsp
- Sweet paprika1/2 tsp
- Kosher salt3/4 tsp
- Black pepper1/4 tsp
- Vegetable oil, for shallow frying1/4 cup
- Tahini sauce, for serving1/4 cup
- Lemon wedges, for serving2
Method
- Soak the bread in water for 1 minute, then squeeze it very dry and crumble it into a mixing bowl.
- Add the ground beef, grated onion with its juices, garlic, parsley, cilantro, egg, baharat, cumin, paprika, salt, and black pepper.
- Mix by hand for 2 to 3 minutes until the mixture becomes sticky and well combined; this helps the ktzitzot hold together.
- Cover and refrigerate the mixture for 15 minutes so the flavors settle and the patties firm up.
- With wet hands, shape the mixture into 8 small oval patties, about 1.5 cm thick.
- Heat the vegetable oil in a wide skillet over medium heat until shimmering but not smoking.
- Fry the patties in a single layer for 3 to 4 minutes per side, until browned and cooked through; work in batches if needed.
- Transfer the ktzitzot to a paper towel-lined plate and let them rest for 3 minutes.
- Serve warm with tahini sauce, lemon wedges, pita, and a simple chopped Israeli salad.
Common questions
Can I substitute the bread or challah in ktzitzot?
Yes. Use any soft white bread, sandwich bread, or plain breadcrumbs in a pinch. Soak fresh bread briefly and squeeze it very dry; if using breadcrumbs, add just enough to bind without making the mixture dry.
How long should I mix and rest the ktzitzot mixture?
Mix by hand for 2 to 3 minutes, until it turns sticky and cohesive. Then refrigerate the mixture for 15 minutes. This helps the patties hold their shape and keeps them from falling apart in the pan.
What are the most common mistakes when frying ktzitzot?
The biggest mistakes are over-wetting the bread, under-mixing the meat, and frying in oil that is too hot. The oil should shimmer, not smoke, and the patties should be browned gently so they cook through evenly.
How should I store leftover ktzitzot?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet over low heat or in a 350°F/175°C oven until warmed through. You can also freeze cooked patties for up to 2 months.
What should I serve with ktzitzot?
Serve them warm with tahini sauce, lemon wedges, pita, and a chopped salad. They also work well in a pita with cucumbers, tomatoes, pickles, and extra herbs for a simple sandwich-style meal.