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Turkey patty with pomegranate molasses, served with hummus and tzatziki. Served with pita chips and cucumber tomato salad.
Yield: 4 Servings
Minted Cucumber and Tomato Salad
1/4 cup red wine vinegar
4 teaspoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups peeled, seeded, and chopped cucumbers
2 cups chopped Roma tomatoes
1/4 cup chopped red onion
2 teaspoons mint, cut into thin ribbons
Tzatziki Sauce (makes 1 cup)
1/4 cup peeled, seeded, and shredded cucumber, patted dry
1/4 teaspoon kosher salt
2/3 cup nonfat plain yogurt
1/4 teaspoon very finely chopped garlic
1 teaspoon mint, cut into thin ribbons
1/2 teaspoon thinly sliced green onions (optional)
1/4 teaspoon ground black pepper
Grilled Turkey Kofta
1 pound lean ground turkey
1/2 cup very finely chopped yellow onion
1/4 cup very finely chopped garlic
4 teaspoons chopped parsley
4 teaspoons chopped mint
1 teaspoon paprika (smoked paprika preferred)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon ground black pepper
Turkey Kofta Plate
3 (6-inch) pitas cut into 8 wedges each
4 cups Minted Cucumber and Tomato Salad
4 Grilled Turkey Kofta
1/2 cup hummus
1/2 cup Tzatziki Sauce (or storebought)
4 teaspoons pomegranate molasses
4 sprigs Italian parsley
Gluten, Milk, Sesame, Soy, Sulphites, Wheat
Nutritional InformationTo Prepare Minted Cucumber and Tomato Salad:
Combine the vinegar, sugar, salt and pepper in a large bowl. Mix well. Add the remaining ingredients and gently toss until the dressing coated the vegetables. Cover and keep in the refrigerator for at least 30 minutes prior to use. Enjoy within one day.
To Prepare Tzatziki Sauce:
Place the cucumber in a colander and sprinkle with salt. Let the cucumber sit for 5 minutes, then gently squeeze the excess liquid from the cucumber. Combine the shredded cucumber with the remaining ingredients, cover, and refrigerate until ready to enjoy.
To Prepare Grilled Turkey Kofta:
Preheat, clean, and season a grill over medium-high heat. Mix all ingredients together in a medium bowl until well combined, then divide into four oval-shaped patties. Grill the patties on each side for 3 to 4 minutes until they begin to char and reach a minimum internal temperature of 165 degrees Fahrenheit. Keep warm until ready to enjoy.
To Assemble Turkey Kofta Plates:
Spray the pita wedges with nonstick pan spray. Grill or bake the pita wedges in a preheated 400-degree oven for 5 minutes until crisp and just golden brown. Place 1 cup of cucumber tomato salad at the top of each plate. In the center of the plate, place one turkey kofta in front of the cucumber-tomato salad. Place 2 tablespoons of hummus in front of the turkey kofta and 2 tablespoons of tzatziki sauce to the left of the kofta. Place 6 pita chips to the right of the kofta. Drizzle 1 teaspoon of pomegranate molasses across the top of each plate and garnish with a sprig of Italian parsley. Enjoy immediately!
Chef Tips:
– Tzatziki sauce is typically a blend of yogurt, cucumber, fresh herbs like mint and green onions, and a little salt and pepper. Some recipes also use lemon juice or garlic.
– Grilled turkey kofta is delicious, hot or cold. You can make the mixture in large batches and freeze it raw or freeze the cooked patties for up to 6 months. Reheat any cooked patties to a minimum internal temperature of 165 degrees Fahrenheit.
