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Jerusalem Cookbook Recipe- Turkey Burgers

 Last night I made a dish from a cookbook called Jerusalem. I haven't made a dish from here from a while but thought I could easily find a good recipe with using ground turkey. (There are a lot of fun, interesting dishes in here) And sure enough, one of my bookmarks was placed where a ground turkey meatball/burger type recipe was. I may have made it before, I don't remember but it was delicious. It was a rather simple recipe, no extravagant ingredients really. And I liked the sauce with it as well!

Turkey and Zucchini burgers with green onion and cumin 

Serves 4 to 6

Ingredients:

1 1b Ground Turkey

1 large zucchini, coarsely grated (scant 2 cups)

3 green onions, thinly sliced

1 large free-range egg

2 Tbsp chopped mint

2 Tbsp chopped cilantro

2 cloves garlic, crushed

1 tsp ground cumin

1 tsp Salt

1/2 tsp freshly ground black pepper

1/2 tsp cayenne pepper

about 6 1/2 Tbsp sunflower oil, for searing

Sour Cream & Sumac Sauce

scant 1/2 cup sour cream

scant 2/3 cup Greek yogurt

1tsp grated lemon zest

1 Tbsp freshly squeezed lemon juice

1 small clove garlic, crushed

1 1/2 Tbsp olive oil

1 Tbsp sumac

1/2 tsp Salt

1/4 tsp freshly ground black pepper

Directions:

First make the sour cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.

Preheat the oven to 425 degrees F. In a large bowl, combine all the ingredients for the meatballs except the sunflower oil. Mix with your hands and then shape into about 18 burgers, each weighing 1 1/2 oz/45g. 

Pour enough sunflower oil into a large frying pan to form a layer about 1/16 inch/2 mm thick on the pan bottom. Heat over medium heat until hot, then sear the meatballs in batches on all sides. Cook each batch for about 4 mins, adding oil as needed, until golden brown.

Carefully transfer the seared meatballs to a baking sheet lined with waxed paper and place in the oven for 5 to 7 mins, or until just cooked through. Serve warm at room temperature, with the sauce spooned over or on the side.  

Bon Appetit!

Smoked Rice Recipe

 Last night, I made a dish from a recipe I copied down from a Syrian cookbook. I didn't go through all the normal steps since some things were harder to do and was just as well to modify it. I realize how much I enjoy making ethnic dishes, the process, the ingredients. I wanted to use up some items we already had like green bell pepper, tomatoes and chicken tenders. I also really like adding nuts (almonds) in the rice like this recipe called for and adding a dollop of Greek yogurt on the side- a traditional signature, yum! 

Here is a picture of the final product

 

Here is the recipe