Thursday, August 8, 2013

Turkey & Zucchini Sliders from Jerusalem


Another great recipe from the fabulous cookbook Jerusalem.

Everything I make from the book is a bit different and always wonderful.
The recipes allow for a lot of play, meaning you can add more or less of an ingredient to make it your own.

By the way, I am going to a dinner in October, cooked by Yotam and Sami in NYC and I can't wait!

Here, I made their lovely turkey and zucchini meatballs/burgers/sliders from the book.
What are they anyway?

Some people have called them meatballs because of their small appetizer size, the book calls them both a meatball and a burger, but if you are going to serve them on bread, then let's call them "sliders".

Don't skip the sumac sauce, it was excellent.

I froze the remainder, because they made a lot, and I think I will drop them in some kind of sauce the next time.


Jerusalem's Turkey & Zucchini Sliders: makes 18 small patties/meatballs

1 lb ground turkey
1 large zucchini, coarsely grated (scant 2 cups)
handful of green onions, thinly sliced
1 large egg

2 tbsp chopped mint
2 tbsp chopped cilantro
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp salt
black pepper
1/2 tsp cayenne pepper
6 tbsp sunflower, canola or vegetable oil, for searing


For the sauce:

scant 1/2 cup sour cream
scant 1/2 cup Greek yogurt
1 tbsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1 small clove garlic, crushed
1 tsp olive oil
1 tbsp sumac
1/2 tsp salt
black pepper


Combine the ingredients for the sauce in a small bowl. Stir well. Refrigerate for later.

Preheat oven to 425F degrees.

In a large bowl, combine all the ingredients for the meatballs.

With your hands, shape into small meatballs.

Pour enough oil in a large frying pan to form a layer about 1/16 inch thick on the pan bottom.


Heat over medium heat until hot, then sear the meatballs in batches on all sides. I pressed down on my mine to flatten them a bit.

Cook 2 minutes on each side, until golden.


Transfer the seared meatballs to a baking sheet lined with parchment paper and bake in the oven for 6-8 minutes, or until cooked through.

Serve warm or at room temperature, with sauce spooned over them.

I garnished mine with some extra cilantro because I love cilantro!


Enjoy!

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11 comments:

Anonymous said...

Ground turkey in Ms. Snacks kitchen?!? Stop the presses. I think of you, and your purported distaste for the stuff, every time I'm whipping together Ina Garten's Turkey Meatloaf in MY kitchen. Yeah, I'm down with it, because it's healthy, a good recipe, and the only meatloaf I make. If I subbed in the classic beef/veal/pork trio, I bet my head, and my 4 men's heads, would pop off over the improvement. I adore sumac - that sauce looks like a winner. Give us the deets re:dinner w/ S&Y, please! I wanna go with you.

Stacey Snacks said...

Anon
I was hoping no one would notice the ground turkey, I snuck it in.

Yes you are correct I despise it, However this was a very good recipe. I used empire Kosher ground turkey instead of the usual pink worms.

Debby in Tacoma said...

I must try as I'm getting bored with turkey chili and turkey goulash. Bring on more ground turkey please. I agree it leaves a lot to be desired however it's healthy for the diabetics.

Ciao Chow Linda said...

Stacey
I would eat this ground turkey and all. I'll bet all those other flavorings make this delicious. Re: dinner, i' m with anonymous. I want details. I've eaten at one of his London places, but the dinner prepared by them would be so fabulous.

Jamie said...

what a fantastic recipe. can't wait to make it...great for the kids too - fun tasty burgers. thanks again for another awesome recipe !

Miriam Elizabeth said...

Never commented before, but just laughed out loud and can't resist! "Pour enough oil in a large frying pan to form a LAWYER about 1/16 inch think..." Probably not intentional, but hilarious!
Also, the recipe sounds really great!

Stacey Snacks said...

Yikes Miriam! Will correct that now. Thx

Rosetta said...

Bravissima, ricettina stupenda!!
Ciao dall'Italia.

Bites from life with the barking lot said...

Was going to make this today untilk I read pink worms!!! You are so funny. But I do have everything, so I just might try.

Oui Chef said...

Damn...I have to go get me this book!

Proud Italian Cook said...

I'm so jealous, and I'm not one bit ashamed to admit it!