Turkey Kofte With Apple Raita And Spinach Food

KOFTE BURGER WITH HARISSA AND YOGURT

Steps:

• For the kofte burger: With your hands, mix together the ground beef, onion, coriander, cumin, sumac, cayenne and some salt and pepper in large bowl. Divide the mixture into four 4-inch patties.
• For the yogurt sauce: Mix the Greek yogurt, lemon zest and juice, garlic, cumin, cilantro, dill, mint and cucumber in a large bowl. Season to taste with salt and pepper.
• Cook burgers on a grill or in a skillet (recommended) to the desired doneness. Salt and pepper the burgers liberally and let rest for 5 minutes to ensure a juicy patty.
• Split the burger buns and spread about 1 teaspoon harissa each of the cut-sides. Layer with a burger, arugula and parsley. Top with some yogurt sauce and chow down!

IZMIR KOFTESI

Steps:

• Place the ground beef, parsley, breadcrumbs, Aleppo pepper flakes, cumin, egg, onions, 3 of the minced garlic cloves, 1 1/2 teaspoons of the oregano, 1 teaspoon salt and 1/8 teaspoon pepper in a large bowl and combine well using your hands. The mixture will be wet and a bit sticky. Form into 20 to 24 meatballs about 1/2-inch-thick in the shape of your choosing (see Headnote).
• Heat 2 tablespoons neutral-flavored oil in a large nonstick skillet over medium heat. Working in batches and adding more oil as necessary, sear the meatballs until nicely browned on two sides, 2 to 3 minutes per side. Transfer to a platter.
• Preheat the oven to 350 degrees F.
• Slice the potatoes crosswise 1/2 inch thick into a total of 20 to 24 slices. Arrange the seared meatballs and potatoes in an alternating pattern in a 9-by-9-inch baking dish. Set aside.
• Heat the olive oil in a small saucepan over medium-low heat. Add the tomato paste and cook, stirring occasionally, until it starts to darken and release its color into the oil, 3 to 5 minutes. Add the remaining 1 teaspoon oregano, 2 minced garlic cloves, 1/2 teaspoon salt and 1/8 teaspoon pepper and give the mixture a nice stir. Add 1 1/2 cups water and bring to a simmer over medium-low heat. Simmer for about 5 minutes, then taste and add more salt, if needed.
• Pour the sauce gently over the meatballs and potatoes. Top with the bell peppers and tomatoes. Cover with parchment paper and bake until the potatoes are tender and the meatballs are cooked through, 40 to 50 minutes.
• Garnish with parsley before serving.

ROAST TURKEY 101 (WITH GRAVY)

Steps:

• Turkey, part 1: Preheat the oven to 425 degrees F. Place turkey in the kitchen sink and cut outer wrapping. Remove neck and giblets from inside the turkey. Discard liver and set aside the rest. Pull out timer and discard. Hold turkey under cold running water (lukewarm if turkey is cold from the fridge, to bring to room temp), 5 minutes. Remove from sink and pat dry with paper towels inside and out.
• Transfer to a roasting pan fitted with a rack. Tuck wing tips under the body and tie the legs together with twine. Rub turkey with 1 tablespoon olive oil and season with salt and pepper. Add ½ cup water to the pan and place in the oven. Roast turkey until golden brown, 7-10 minutes per pound, basting every 15 minutes.
• Gravy, part 1: Place remaining olive oil, neck, giblets and onion in a skillet. Season with salt and pepper and place in the oven, 30 minutes. Meanwhile, baste the turkey, rotate the pan (for even browning), and continue roasting.
• Remove skillet from oven and place all the contents into a saucepan. Add water and bring to a boil over high heat. Boil for 5 minutes, then reduce heat to low and simmer about 1 hour, uncovered.
• Turkey, part 2: After an hour of roasting, add leeks, carrots, and onions. First, cut leeks by leaving the root intact and cutting lengthwise. Soak in water to remove sand, 2 minutes. Peel and cut carrots and onions in half. Inspect the leeks for sand, discard any sandy pieces, cut off the roots, and roughly chop. Add vegetables to the bottom of the roasting pan. At this point, check turkey temperature for doneness. When thermometer registers 160 degrees F, remove turkey from oven and place on cutting board to rest while finishing the gravy.
• Gravy, part 2: Transfer roasting pan to the stove, covering 2 burners, and cook the vegetables over high heat until brown, about 10 minutes. Add the giblet stock, stir and scrape the browned bits from the pan, and simmer until slightly thickened, about 30 minutes. Strain the vegetable and giblet mixture through a fine-mesh strainer into a large saucepan and serve. Reserve half of the gravy if you are making Jonathan Waxman's Mushroom-Baguette Stuffing.

PESHWARI BREAD RAITA

Steps:

• In a bowl, mix together the coconut, pistachios and raisins until well combined.
• Using a small, sharp knife, slice a deep pocket horizontally in the bread disks. Stuff each bread pocket with the nut and raisin mixture.
• In a bowl, whisk together the yogurt, sugar, and pinch of salt until smooth and well combined, adding more sugar and salt to taste if necessary.
• Heat the oil in a small pan over a medium heat. Add the mustard seeds and cook for 20 to 30 seconds, or until they start to pop. Caution: Keep the pan well away from your eyes and face. Be careful of the popping mustard seeds and splattering oil.
• Add the dried chiles and curry leaves, and continue to cook for 20 to 30 seconds. Add the yogurt mixture, and stir well, until the mixture is well combined.
• Place the stuffed bread disks into a large mixing bowl and pour the yogurt mixture over them. Give the bowl a shake to ensure that the yogurt mixture coats the bread disks, including the underside. Set the bowl aside for 30 minutes to soak, and then serve.