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These sliders bring a Mediterranean twist to an American favorite. Juicy kafta-style patties are layered over smoked baba ghanoush, topped with homemade tzatziki and bright heirloom tomatoes, and finished with a fragrant za’atar glaze. Works well for either casual dinners or entertaining.
Yields 12 sliders
1 package slider buns
2 pounds (910 grams) mixed ground meat (chicken and beef)
1 small onion
1 slice white bread
1/2 cup fresh parsley
1/2 cup fresh cilantro
3 cloves garlic or 3 cubes Gefen Frozen Garlic
1/2 teaspoon black pepper
1/2 teaspoon chili powder
salt, to taste
1 egg
1 8-ounce (225-gram) container smoked baba ghanoush
4 tablespoons (1/2 stick) margarine
1 teaspoon Pereg Za’atar
3 Persian cucumbers, julienned
1/2 cup pareve sour cream
zest and juice of 1 lemon
2 tablespoons fresh chopped parsley
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
salt, to taste
2 heirloom or vine tomatoes, sliced into half-moons
1 small red onion, thinly sliced
1 teaspoon olive oil
1/2 teaspoon Pereg Sumac
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 teaspoon salt
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a food processor, pulse the onion, bread, parsley, cilantro, and garlic until finely chopped and fully combined. Transfer mixture to a large bowl with the ground meat. Add black pepper, chili powder, salt, and egg. Mix gently but thoroughly until evenly combined.
On a baking sheet, place the bottom halves of the slider buns without separating them. Spread the smoked baba ghanoush evenly over the buns, then layer the meat mixture on top, pressing lightly to form a uniform layer. Top with the remaining slider bun tops.
Melt the margarine and stir in the za’atar. Brush generously over the tops of the buns.
Bake for 40 minutes, then reduce oven heat to 300 degrees Fahrenheit (150 degrees Celsius) and bake for an additional 10 minutes. Remove from the oven.
While the sliders rest, prepare the tzatziki sauce by mixing the julienned cucumbers, pareve sour cream, lemon zest and juice, chopped parsley, crushed garlic, and salt to taste.
Combine the tomato slices, red onion, olive oil, sumac, crushed garlic, and salt.
Once the sliders have cooled for about five minutes, carefully remove the top half of the buns. Spread the tzatziki sauce evenly over the meat, then layer the tomato salad on top. Replace the bun tops and cut into individual sliders.
Food and Prop Styling by Leah Hamaoui
Photography by Chay Berger
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