Friday, June 14, 2013

Oh, you know me. Obsessed!

By now, all my foodie followers, know that I get in kicks of things. It's homemade this and that. Or How many ways can I possibly make the same thing in ways that are debatablely so totally different from each other?

Ok, the Middle Eastern food kick is going s.t.r.o.n.g. Ugh, I can't stand it and yet I completely love it all at the same complicated time. When will I get sick of it? Never, never never ever! This cookbook is like rocking my life, my kitchen, and most importantly my taste buds.


This meal is an explosion of flavors and is perfect for the hot summer days ahead. I mean who doesn't like burgers? Espeically when the burgers have grated zucchini in them, which means you can totally eat more, because the burger is essentially a vegetable! What? That's just Clarissa-logic there!


The carrot salad as well would make a perfect addition to any backyard BBQ, since it can be served chilled or at room temperature. Plus, it's pretty. That is if you like the color orange. I do.



Turkey Zucchini Burgers
Lightly adapted from Jerusalem
Serves 4

1lb Ground Turkey
1 Zucchini, large, grated
3 Garlic cloves, minced
1 Egg
3 Green onion stalks, sliced
2 tbsp Parsley
2 tbsp Mint
2 tbsp Cilantro
1 tsp Cumin
1 tsp Salt
1/2 tsp Black pepper

1. In a large bowl grate the zucchini, set aside.
2. Chop all the herbs, green onions, and garlic. Toss into the zucchini.
3. Add salt, pepper, cumin, and egg to the mixture. Mix well.
4. Add the turkey and combine well. Try not to over mix the meat. Warning: the meat mixture is going to be very wet, this is normal.
5. Cook on the grill or on the stove with a bit of olive oil in the pan. I like to make large golf ball size meatballs for this. Cook for 5-7 minutes on each side, until cooked through.

Lemony Yogurt Sauce

1 Lemon, zested and juiced
3/4 cup Greek yogurt
1/4 cup Mayonnaise or sour cream
1 tbsp Sumac
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Cayenne pepper
1 Garlic clove grated or minced
1 tbsp Olive oil

1. In a bowl mix all the ingredients together. It should be a pretty pink color. Taste and adjust seasonings as needed. If you are making the sauce ahead of time you might want to add extra sumac and garlic as the seasonings mellow with time.
2. Generously spoon onto the burgers.
3. Enjoy!!

Spicy Carrot Salad
Lightly adapted from Jerusalem
Serves 4-6

1 lb Carrots
1 Onion, large, finely diced
1 bunch Parsley, minced
1 tbsp Harissa
1 tsp Salt
1/2 tsp Pepper
2 tsp Apple cider vinegar
3 tbsp Olive oil
1 tsp Cumin
1/2 cup Almonds, slivered

1. Wash and peel the carrots. Place them in a large pot with water and bring to a boil. Cook for 10 minutes or until tender. Once cooked, allow to cool, then slice the carrots.
2. Finely dice the oil and cook in 2 tbsp of Olive oil until golden brown, takes about 10 minutes.
3. In a large bowl mix the minced parsley, harissa, salt, pepper, cumin, apple cider vinegar, and 1 tbsp olive oil. Once the onions and carrots have finished cooking add them to the bowl. Add the slivered almonds. Stir well. Adjust seasonings as desired. This salad can be served at room temperature or cold. I prefer it cold.
4. Enjoy!
 

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