And with that it’s Friday! I cannot believe that this week flew past so fast.
Monday was like yesterday; what in the world happened to Tuesday, Wednesday, and Thursday?
It’s all a blur to me. Where did the time go?
In a word, WORK. Ugh, right? I have been so busy that time has just flown by like a shuttle blasting off into space. It has to be done though — what can you do about it?
In a way, I’m glad it’s the end of the week, I’m tired and boy do I need to slzzzzzzzzzzzzzzzz
*head hits the desk*
Oh wait, this Sunday is the dreaded Daylight Savings Time, meaning we’ll lose an hour of sleep. Great, just what I needed...
*head bangs against the wall*
Do you know that Daylight Saving Time is also known as “Summer Time”?
Which begs the question: Where’s the summer? Or spring for that matter...
The only thing I can vividly remember about this past week is the snow/rain and the cold.
Oh March, what happened to thee?
Aren’t you supposed to be the first month of spring?
So what about this icy wind whipping at your face every time I step outside the door?
I think you and I need to sit down and have a calm discussion about this whole thing. I need to understand what you on about.
Like for real.
While we wait for the world to defrost, I think we should cook up something delicious.
Because, nothing boosts my mood like delicious food.
Lemme tell ya, these are kind of a big deal.
Kofta is a Middle Eastern/Indian/Balkan traditional recipe for meatball/meatloaf. In the simplest form, koftas consist of balls of minced or ground meat - usually beef or lamb - mixed with spices and/or onions.
These ones are made with turkey and zucchini and pistachios and scallions and garlic and basically they’re super good.
My mom would say that “They are rich and scrumptious delicacies”
What about this Roasted Red Chili Sauce?
Yeah, what about it?
It’s like a sophisticated grown-up version of catsup. It’s deliciously sweet with just the right amount of spiciness and a light smoky flavor that is to-die-for.
It has the wow-factor in abundance and when it’s paired with that Tahini Yogurt it’s pure bliss.
These Turkey Koftas with Roasted Red Chili Sauce and Tahini Yogurt have become an absolute favorite.
It’s a slightly unusual combination of flavors — you may even call it exotic.
I love 'em because they pack a serious flavor punch.
Definitely not short on awesomeness.
I’ve made this dish twice for my family/friends and they raved over it.
I’ve had many requests for the recipe — a great sign that it's a hit. So posting it was the right thing to do.
And now I’m happy again — who cares if all-time March record lows are likely to be broken this morning.
I told you good food always equals good mood.
Just so many good and warm vibes right now.
Note. You may find easier to grill the koftas without skewers, I prefer to use the skewers but it’s a matter of personal preference.
You can also bake the koftas in the oven at 400°F (200°C) for about 20 minutes (the last 2 minutes brown the top carefully under a broiler.)
1 lb / 453 gr ground turkey
1 large zucchini, grated
2 scallions, finely chopped
1 green chile, stemmed, seeded and finely chopped
1 large egg, lightly beaten
3 tablespoons chopped pistachios
A handful fresh parsley leaves, chopped
½ teaspoon dried oregano
¼ teaspoon ground cumin
1 teaspoon fine grain sea salt
Ground black pepper
Roasted Red Chili Sauce
4 red chiles, stemmed
4 medium tomatoes, halved
2 medium onions, halved
4 garlic cloves, unpeeled and smashed
1 tablespoon olive oil
1 tablespoon raw coconut palm sugar (or honey or regular brown sugar)
2 tablespoons tomato paste
1 tablespoon red vinegar
1 cup / 250 gr Greek yogurt
1 tablespoon tahini (sesame paste)
2 tablespoons freshly squeezed lemon juice
½ teaspoon fine grain sea salt
½ teaspoon ground cumin
Place all ingredients in a large bowl and mix until well combined.
Scoop 2 heaping tablespoons of turkey mixture and with damp hands form the mixture into 16 ovals about the size of an egg (2 on each skewer)
Place onto a plate and refrigerate for 30 minutes to harden (be careful when lifting the skewers though, as the koftas tend to fall off.)
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).
Grill the koftas about 6 minutes per side (or until an instant-read thermometer inserted in the center registers 165°F.)
Roasted Red Chili Sauce
Preheat oven to 350°F (180°C) and place a rack in the middle.
Place red chiles, halved tomatoes, halved onions, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with a bit of salt.
Roast in the oven for about 25 minutes.
Remove from the oven and let cool for a couple of minutes.
Peel onions and garlic and place them in the bowl of a food processor with roasted red chiles, roasted
Combine yogurt, tahini, lemon juice, cumin, and salt in a small bowl.
Serve turkey koftas with roasted red chili sauce and tahini yogurt.
One “naked” kofta yields 78 calories, 4 grams of fat, 1 gram of carbs, and 9 grams of protein.
One “dressed” kofta yields 122 calories, 7 grams of fat, 5 grams of carbs, and 10 grams of protein.