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Kefta Kebabs and Cauliflower with Taratur Sauce

Two new dishes for us tonight: baked cauliflower with a delicious tahini sauce, and ground turkey meatballs with a pomegranate syrup.

Turkey Kefta Kebabs
2 tbsp olive oil
1 large onion, finely diced
1 large tomato, diced
2 large garlic cloves, minced
salt and pepper
1/2 tsp coriander
1/2 tsp cumin
2 tbsp chopped cilantro
1 lb ground turkey
1/4 dry white wine
pomegranate molasses

Heat a tablespoon of the oil in a nonstick skillet, and cook the onions and tomatoes, sprinkled with salt and pepper, over high heat until the onions start to wilt and brown, about 3 minutes. Add the garlic and cook for an additional minute.

In a large bowl, add the ground turkey, onion-tomato mix, salt, pepper, coriander, cumin, cilantro, and wine. Mix together well and form into small balls. The mix will feel *really* delicate and sticky.

In the skillet, heat the remaining tablespoon of oil over medium-high heat. Add the meatballs, and rotate every 30 seconds or so until all sides are seared. Cook for about 5 minutes, or until the meatballs reach an internal temperature of 150. Serve on a plate and drizzle the pomegranate molasses over the top.

Makes ~14

Cauliflower with Taratur
1 head cauliflower
olive oil
1 clove garlic, crushed
1 tsp salt
3 tbsp tahini
2 tbsp water
1/3 cup lemon juice
powdered red pepper

Heat the oven to 450F. Break the cauliflower into florets and place into a small bowl. Drizzle a little olive oil over the cauliflower and add a pinch of red pepper. Toss until all the cauliflower is coated, then place in a single layer on a baking sheet. Bake for 25 minutes or until browned and tender.

In a bowl, mix the crushed garlic and the salt. Add the tahini and blend well, then add the water and mix thoroughly. Add the lemon juice and blend until the sauce is whitish and smooth. Add red pepper to taste. Pour the sauce over the cauliflower and serve.

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