Refried Kefta, Omelet and Tahini Sandwich

I had some leftover kefta kebabs, and wanted to use them in a creative way.


  • 2 kebabs (I like the Bulgarian kebabs in the Zahav cookbook by Michael Solomonov, with added pine nuts) sliced lengthwise
  • Tahini sauce (1/4c tahini, 1 clove garlic, 2-4T lemon juice, water to thin)
  • 2 eggs
  • 1 or 2 pieces of high quality bread
The kebabs, after frying.


  • Fry the slices of kebab in a good amount of avocado oil until they are quite crispy on the edges.
  • Make an omelet
  • Toast the bread
  • Spoon 1-2T of the tahini sauce on the toast, then stack the omelet and kebabs on top.
  • Top with toasted pine nuts and a dusting of Aleppo pepper.

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