Thursday, August 4, 2011

What I Ate: Turkey Kofta Sandwiches with Roasted Potatoes

Kofta is a style meatloaf/meat ball from Middle Eastern and Southeast Asian cuisine.  Frequently in the Middle East it is made with ground lamb.  It is mixed with all manner of spices, onions and other surprises.  An Indian version has a whole cooked egg in them!  I decided to make mine for lunch today a littler healthier (and cheaper) by using ground turkey instead.  You can grill the meat or pan fry it.  I roasted up some spicy potato wedges and while those were cooking in the oven, I made the sandwiches. 

Turkey Kofta-Style Sandwiches with Roasted Potato Wedges
Loosely adapted from Suzanne Husseini's When Suzanne Cooks
serves 2

Potato Wedges (start first)

Set oven to 350F
3 medium to large red potatoes cut in half lengthwise and then sliced into thin wedges.  (The thinner they are, the faster they cook and the more crunchy roasted yumminess.)

Toss potatoes with canola oil or peanut oil and paprika, cayenne, generous amount of spicy mustard, salt, and pepper.  I like to use prepared horseradish mustard but Dijon works well too.  Spread out on sheet pan and bake 30 minutes, flipping once or twice.

Turkey Kofta Sandwiches

1/2 cup lowfat plain yogurt
2 Tablespoons white onion, minced
2 Tablespoons parsley, minced
juice of one small lemon
1 clove garlic, finely minced

1/2 lb turkey
handful parsley, finely chopped
2 teaspoons tahini (sesame paste)
3 cloves garlic, minced fine
1/2 small white onion, minced fine
1 Tablespoon pomegranate molasses
1/4 teaspoon coriander
salt and pepper

2 pita loaves
oil for pan frying
thinly sliced red onion

Combine yogurt, white onion, parsley, lemon juice, and garlic and set aside to let flavors meld.

Combine turkey with parsley, tahini, garlic, onion, molasses, coriander, and salt and pepper.  Shape into 6 small oval patties.

Grill or pan fry patties about 4 minutes per side.

Cut pitas in half to make 2 pockets per serving.  Spread a little yogurt sauce in bottom of pita and place 1 1/2 patties in each pocket.  Top with more yogurt plus greens and red onions.  Serve with potato wedges.

Swoon over the deliciousness of it all.  Experimenting with substitutions is good.  I can't say enough good things about pomegranate molasses: it adds flavor to sauces and dressings and now burgers!

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