Thursday, August 4, 2011
What I Ate: Turkey Kofta Sandwiches with Roasted Potatoes
Turkey Kofta-Style Sandwiches with Roasted Potato Wedges
Loosely adapted from Suzanne Husseini's When Suzanne Cooks
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!