You made me think of these really good Middle Eastern Turkey Burgers I am going to try your pasta recipe this week.
1 1/2 lb. ground turkey
1 tsp. finely minced garlic
1 1/2 tsp. salt (I used fine sea salt)
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh parsley (I used curly parsley, but either type will work)
2 T olive oil
2 tsp. sweet paprika
1 1/2 tsp. ground cumin (recipe called for 1 tsp., but I love cumin so I used a bit more)
1/2 tsp. ground coriander
1/4 tsp. Aleppo pepper (recipe called for cayenne, and any type of ground red pepper would work)
Remove ground turkey from the fridge and break into pieces in a bowl, then let it come to room temperature on the counter while you chop the herbs. Mix together the minced garlic and salt and sprinkle over the surface of the ground turkey. Chop mint and parsley and add to bowl, add the 2 T olive oil, then use your hands to gently mix the garlic, salt, chopped mint, chopped parsley, and olive oil into the meat. One at a time, measure specified amounts of sweet paprika, ground cumin, ground coriander, and Aleppo pepper and sprinkle over the surface of
the meat, then mix again with your hands, just enough to combine mixture and distribute spices. (Don't overmix.) Put a piece of cling-wrap on a small cutting board and divide the meat
into 4 or 6 same-sized balls, then flatten each ball into a patty and smooth the edges. Cover patties with another piece of cling-wrap if desired, and refrigerate 30 minutes or longer. (The recipe says refrigerate up to 4 hours, and next time I'd chill for at least an hour.) Use a paper towel to wipe surface of grill with olive oil, then heat charcoal or gas grill to medium heat. (You can hold your hand over the grill for 3-4 seconds at that temperature.) When grill is hot, remove patties from the fridge and brush the top of each one with olive oil if desired. (You may not need to do this if your grill is well- seasoned.) Put oiled side down on grill grate and grill with lid closed. If you want criss-cross grill marks, check after about 4 minutes, and rotate patties. Cook about 5-6 minutes per side, or until temperature of patties reaches 165 F /75C when tested with an instant- read thermometer.
Burgers can be served plain, on a regular hamburger bun, or inside pita or flatbread like I did. I served my burgers with Tzatziki Sauce that had some added chopped mint and parsley. You could also serve these with Yogurt Tahini Sauce
3 cups Greek Yogurt (or regular plain yogurt, strained as described above)
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste
If you don't have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
Very good pictures and detailed instructions on the website:
That almost sounds like an attempt at sort of gyro-izing the burgers. Does it have a similar flavor profile?
gyro is a serious process, but now that you mention it, it does have a similar flavor.
I made it for dinner. It looks very Christmasy in this picture. Changes I made, I used bow-tie pasta for this, added Kalamata (aka Greek) olives and roasted some grape tomatoes instead of using a can of stewed tomatoes. Added some mint and some cumin
I served it with some falafal and cucumber yogurt sauce.
I think it would be good without cooking it, just use from fresh spinach and some dressing.
Very good, thanks for the suggestion.
I am trying to cut back on meat but I thought that some lamb sausage or chunks on grilled lamb would be good if it was added to this.
I like the idea of adding kalamata olives. I suspect anchovies would work well too, making it less "vaguely Mediterranean" and more decisively "Greek"
For me it's a dish I keep in the "easy" column though. Just a few simple ingredients and very quick prep, making it something I can serve quickly but it still seems special. I've served it to guests. Aahz seemed to like it :)
You should serve cheese steaks to your guests, cooked on a flat top grill.
Good idea. Hopefully this is the year I get the big propane tank installed.
This is geeky and foody perfect for the geeks here in the food room
Our university kitchen has some categories of food which we have not yet been able to fully understand. For example, mediterranean means something like "either on the dry side or drowned in tomato sauce, with some strong spices that may grow in that region". The only thing that really is interesting and on the dry side could be considered a variety of your pasta is their mediterranean potatoes. It is also really simple but nice in the summer:
- Potatoes (cooked and diced like a d6)
- Olives (not kalamata, aim for standard dry green or black ones, pre-sliced out of the glass or something)
- Feta (dry and diced d6 size, zoo. Please, since there is no tomato sauce in the dish, it needs to be dry)
- Tarragon (lots of it, try to raise your tolerance bar for this spice with the dish)
- Spinach might work, but I never tried it.
- No garlic needed, but everything is more fun with garlic.
- Salt and pepper, of course, and sprinkle gently with good olive oil.
Of course you cook the potatoes first, then dice them, and then you mildly fry everything in a heavy pan on low flame, so that everything else becomes warm enough to eat.
It looks a bit boring but it tastes really interesting. Add ground lemon peel (what do you call that?) if you are into that.
Oh, and while we are in the med region and on the topic of potatoes. Have a nice Potatoe Salad, also best served in the summer:
- Peel 500gr - 1kg waxy potatoes, depends on how many people you want to serve (you do not want them to crumble or mush!)
- Slice them into large dices. Larger than d6, maybe twice as large.
- Make some fresh lemon juice, half a cup full (cup size depending on amount of potatoe)
- Add the same amount of good olive oil
- Add lots of parsley. You almost want to saturate the mixture.
- Add lots of fresh(!) garlic. (In fact, always use fresh garlic, it should be moist on the outside. Everything else makes you smell like a gypsy's crotch!)
- Put seasoning over potatoes
It is a bit tricky to get them all covered, I prefer tossing them around in a large pot with cover, instead of using spoons or other tools. Serve warm or cold.
So, what is everyone eating today on this day of fasting for Beck/Cruz? #Tuesdayfast
I have to admit I've never quite understood the concept of fasting. If I'm hungry that's all I can think about. It's very distracting.
I think I'll go have a bowl of Cheetos.
Cruz has to win, Beck is fasting and he has GAWD on his side. Oddly enough, the Blues Brothers were at a Trump rally in NY, and everyone knows they are on a mission from God.
Today I went to the grocery store and grabbed some lunch. Yes it's true, I eat grocery store sushi. In this store it's actually *really* good.
Did you sing as you ate it?
Thought I was in the SCTV room for a bit there, and not the food room.
I love summer! A lot of the time we'll have salads for dinner in the summertime.
I'll throw some critter on the grill and then cut it up and put it over a nice green salad with whatever else is sitting around the kitchen (motor oil, ibuprofen, plutonium peanut butter, etc)
Usually it's chicken or steak. What I find is important is that when a piece of dead animal flesh is being served over a salad, it works best to overseason it. Since it's spread out over the whole dish instead of being eaten by itself, lots of salt and pepper (and other seasonings ... garlic, cayenne, whatever you like) comes through nicely and contrasts with the vegetables and creamy dressing.
For maximum win, eat outside.
Sat Jun 25 2016 12:26:12 PM EDT from IGnatius T Foobar @ Uncensored
Usually it's chicken or steak. What I find is important is that when a piece of dead animal flesh is being served over a salad, e.
What kind of human ruins meat by contaminating it with salad?