Friday, March 4, 2011

Thanks Bobby - Turkey kofte with pomegranate rita and cous cous

Soooooo delicious... The following recipe is based on Bobby Flays turkey kofte.
1 pound ground lean turkey
1 cooking onion - fine chop
2 shallots - fine chop
2 garlic cloves - fine chop
fresh thyme - 5-6 sprigs (mint or parsley can be substituted)
1 lemon - zested
2 tsp tomato paste
1/2 tsp all spice
1/2 tsp cinnamon
1 tsp cumin
1/4 tsp cayanne pepper
1 pomegranate - seeded
1stp lemon juice
1 cup yogurt - greek is best or strain regular yogurt through cheese cloth or paper towel to remove moisture
pinch - all spice, cumin,  cinnamon & salt
1/4 cup cous cous
few table spoons boiling water or stock - just enough to moisten
spritz of lemon juice
1/4 tsp celery salt
1/4 tsp sumac
1/4 tsp tumeric
drizzle olive oil
PREP: Fine chop onion, shallots garlic, then sautee until golden. Remove mixture from heat and let cool slightly. In a bowl combine all spices turkey and onion mixture once  cooled. Mix everything together with lemon zest tomato paste and a small drizzle of olive oil in mixture as well rub your hands to help form into long patties.
For rita break down pomegranate disposing of the bitter skins. Add yogurt lemon and spices and mix, breaking through some of the pomegranates to release their juices. Refrigerate until ready to serve.
Place cous cous and spices in a bowl, add hot water or stock and cover for 5 mins. Fluff with a fork add a drizzle of olive oil and splash of lemon juice.
COOK: In a hot pan place kofte in rows cook on 1-2 minutes on each side. Cook for about 5-7 minutes or until firm. If your not sure cut into one, but remember turkey appears more pink then chicken. Done and done.... enjoy!

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