Turkey kefta and Greek tabbouleh


Today, two recipes for you, because I have them both ready and because you haven’t seen either before.

First, the turkey kefta. These were a pleasant surprise… I usually make them either with ground beef or, when the culinary gods are smiling, ground lamb. I used ground turkey this time because it was all I had at home. I had expected them to be dry and for the taste of turkey to overwhelm everything else, but I was pleasantly surprised.


One onion, finely diced
2-3 cloves garlic, pressed
1 T of yogurt seasoning -or- 1 T dried mint
3 T dried parsley
1 t chili powder
1 t salt
1/2 cup bread crumbs -or- rolled oats
1 T canola oil
1 pound ground turkey

Mix all ingredients in a mixing bowl (use your hands!), then pour in about three tablespoons of hot water and mix again. Let this mixture sit for about half an hour. You are allowing the bread crumbs/oats to absorb the water, which will keep the kefta moist.

When ready to cook them, heat your largest skillet over high and put in a tablespoon of oil. Form into golf-ball-sized patties, and flatten them in the pan. Cook till slightly charred on both sides. Makes 12-16 patties. And oh my GOODNESS were they good. Next time you hit a specialty grocery, have a look-see for some “yogurt seasoning”. The bottle I have contains mint, parsley, rosebuds, and who knows what else. It really makes this dish special.

1 cup bulgur wheat
1 large purple eggplant
1 tomato -or- one pint grape tomatoes
1 cup parsley, chopped
1 T dried oregano
1 handful mint leaves, chopped
1 container of feta crumbles, I use the one with Greek herbs, nonfat
2 T olive oil
salt to taste

Dice the eggplant into one-centimeter cubes. Spread on a baking sheet, spray with olive oil, salt, and roast at 400 for about 45 minutes. As soon as you have the eggplant in the oven, pour 1.75 cups boiling water over the bulgur wheat, cover, and let sit.

When the eggplant is done, take it out of the pan and leave it to cool while you toss all the other ingredients with the bulgur wheat (get your herb chopping done now), then add eggplant. Toss. Delicious warm or cold, the feta makes this tabbouleh seem sinfully rich and filling. It’s a meal in itself, really.


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