We’ve chatted about köfte here before (see our post for Sultan Selim Kofte). Usually they are made from lamb and/or beef, but really köfte can be anything. The origin of the word is from the classic Persian, meaning “to pound” or “to grind.” This obviously describes the ground meat, but really works for many other ingredients. We’re having steaks tomorrow night (a new attempt – in the cast iron skillet, on the grill!) and didn’t want red meat two nights in a row, so we thought we’d try our hand at some white meat köftes.
With the lighter turkey and the addition of the cilantro, these were a perfect summer dinner. They’re so flavorful, that when I was eating them it actually took me a minute to remember that they were turkey instead of a heartier meat. We grilled ours for ultimate summer-ness, but they would work well in a pan or under a broiler I suspect. There is a lot of delicious juice, so you want something to soak it all up. We had ours with flatbread, which was perfect for mopping up the plate, but rice or couscous would be great too.
Side note: You may notice in our pictures that we skewered ours on the grill. This is definitely unnecessary and probably hurt us a little bit. Next time I’ll put them directly on the grill.
Summer Turkey Kofte
1 lb ground turkey (85/15)
1/2 cup chopped fresh cilantro
1/2 medium onion, diced
4 cloves garlic, minced
1 tbsp olive oil
2 tsp sumac
1 tbsp Aleppo pepper
1/4 tsp coriander
1/2 tsp salt
5 turns fresh ground black pepper
Combine all of the ingredients together. Can be done ahead of time and refrigerated for enhanced flavor melding.
Get you grill ready or place a grill pan over medium-high heat.
Form oblong köftes. Grill over medium-high heat for just 3-4 minutes on each side.
Serve with rice or flatbread. Hummus, veggies, feta, and/or tzatziki would go well too!
One of the best things about writing this blog is the introduction to foods and dishes that I didn’t know about beforehand. Today, I learned about chermoula! (Or charmoula – like so many words translated from the original Arabic, this one has more than one spelling.) When we decided to make our Tangy Moroccan Meatballs yesterday, I wanted to stick with the flavors of Morocco for the entire dinner. This lead us to this recipe, from a lovely site that I think I’ll visit again – Taste of Maroc.
Chermoula itself is a condiment in the pesto family in terms of texture or consistency. It is traditional to North African countries like Morocco, Tunisia, Algeria, and Libya, although the Moroccans claim original ownership. It’s one of those things where there is no one single recipe – there are regional variations, as well as changes from neighbor to neighbor. The basics include fresh herbs (parsley and cilantro), olive oil, and lemon juice. The other ingredients can range from basic spices like cumin, paprika, and coriander to harissa paste to onions or even pureed grapes (Tunisian tradition)! The paprika and cumin additions we used tonight seem to be fairly common in Morocco, at least as my internet perusing has informed me.
These carrots are basically just a vessel for the chermoula. It makes them (and anything else you might feel so inclined to cover with chermoula) into a bright and herbaceous dish. These are a perfect side dish to any meat, especially something that’s heavier or spicy. Furthermore, the flavor and lovely presentation belies the fact that it really takes you no time to prepare the dish. As I was eating (and enjoying!) this last night, I also thought that it probably would be equally as delicious and maybe a little fresher tasting if we’d cooked the carrots and just topped them with the chermoula without cooking the condiment at all. Note to self for next time.
(Adapted from Taste of Maroc)
6 large carrots
~1 cup chermoula
6 cloves garlic, sliced
1 1/2 cups fresh cilantro, roughly chopped
1 cup fresh parsley, roughly chopped
1/2 tsp salt
1 tsp cumin
1 tsp paprika
3 tbsp olive oil
1/4 cup lemon juice
5 turns fresh ground black pepper
Slice the carrots on the bias, cutting pieces roughly the size of a baby carrot.
Steam the carrots in a pan. Depending on the size of your pan, add just enough water create a thin layer of water coating the bottom and place over medium heat. Add the carrots and cover with a lid to steam.
Cook the carrots for ~ 8-10 minutes, until they are al dente.
Meanwhile (or make ahead!), make the chermoula by combining all of the remaining ingredients in a food processor (or, if you’re cooler than we are and have a mortar & pestle, crush them that way!). Pulse briefly until you have a well-combined, but not obliterated sauce.
Pour the chermoula into the pan with the carrots. Cook, with the lid on, over low heat for an additional 5 minutes.
In mental preparation for a dinner of Baked Jerk Chicken Wings, I knew I needed a cooling contrast to those fiery-hot wings. I mentally tossed around a few ideas while perusing Pinterest. When I came across this blog and recipe while Pinteresting, I knew I found the perfect accompaniment! It was, and since we’ve been using the crema for all sorts of different dishes. It is incredibly versatile. Not only have we topped the chicken wings with it, but also a nice spice-rubbed steak. It works well as a sauce spread inside of a wrap with just about any protein and vegetable (our easy, go-to weeknight dinner). Try it as a dip for crudites, spread on a cracker, or as an alternative to your boring ketchup next time you have potatoes wedges. The possibilities are endless 😉
*Many standard grocery store chains carry crema or Mexican table cream these days – usually in the cheese section or by the sour cream. If not, it can be found in a Mexican grocery, or substituted with sour cream.
Wait for it, this is super complex.
Combine all the ingredients in a food processor. Blend.