22 minutes ago
Thursday, August 8, 2013
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
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
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!