I love Yotam Ottolenghi's cookbooks. Here are two recipes from his book Jerusalem that I've been making for years.
You can buy his cookbook here... a.co/d/9pHLLHs
Turkey & zucchini burgers with green onion & cumin
1 lb / 500 g ground turkey
1 large zucchini, coarsely grated (scant 2 cups / 200 g in total)
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
½ tsp freshly ground black pepper
½ tsp cayenne pepper
about 6½ tbsp / 100 ml of sunflower oil, for searing
SOUR CREAM & SUMAC SAUCE
scant ½ cup / 100 g sour cream
scant ⅔ cup / 150 g Greek yogurt
1 tsp grated lemon zest
1 tbsp freshly squeezed lemon juice
1 small clove garlic, crushed
1½ tbsp olive oil
1 tbsp sumac
½ tsp salt
¼ tsp freshly ground black pepper
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°F / 220°C. 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 about 1½ oz / 45 g.
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 minutes, 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 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over or on the side.
Basmati rice & orzo
1⅓ cups / 250 g basmati rice
1 tbsp melted ghee or unsalted butter
1 tbsp sunflower oil
scant ½ cup / 85 g orzo
2½ cups / 600 ml chicken stock
1 tsp salt
Wash the basmati rice well, then place in a large bowl and cover with plenty of cold water. Allow it to soak for 30 minutes, then drain.
Heat the ghee and oil over medium-high heat in a medium heavy-bottomed saucepan for which you have a lid. Add the orzo and sauté for 3 to 4 minutes, until the grains turn dark golden. Add the stock, bring to a boil, and cook for 3 minutes. Add the drained rice and salt, bring to a gentle boil, stir once or twice, cover the pan, and simmer over very low heat for 15 minutes. Don’t be tempted to uncover the pan; you’ll need to allow the rice to steam properly.
Turn off the heat, remove the lid, and quickly cover the pan with a clean tea towel. Place the lid back on top of the towel and leave for 10 minutes. Fluff the rice with a fork before serving.
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Shot on the Sony a7sIII (main) and iPhone 14 Pro Max (top).
#turkeyburger #israelifood #meatballs
Негізгі бет Фильм және анимация Turkey Zucchini Burgers and Basmati Rice with Orzo (Easy Meal) - 2 Recipes! 🤘
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