One of our best vacations was in Istanbul- the food was out of this world.. These kebabs remind me of the amazing trip…
- 1 cup panko breadcrumbs
- ½ cup milk
Soak the breadcrumbs in the milk for about 10 minutes and keep aside.
- 1 pound ground pork, beef or dark meat turkey
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon ground allspice
- 1 teaspoon sumac
- 1 teaspoon dried mint
- 4 garlic cloves, chopped
- 1 egg, beaten
- ½ cup fresh parsley, chopped
- 2 tablespoons olive oil
Transfer the soaked breadcrumbs, ground meat, salt, cumin, all spice, sumac, dried mint, garlic, egg and parsley to a large food processor. Process till a smooth mixture is achieved. Take out and let the mixture marinate for at least 2 to 3 hours. Form into meatballs or kebabs, about ¼ cup of mixture for each kebab. Heat a frying pan with the oil and cook the kebabs on a medium heat, turning every 2 to 3 minutes until all sides are brown. Cook till the kebabs are cooked through- about 10 to 15 minutes. Serve with yogurt sauce.
- 1 cup full fat yogurt, whisked
- 2 teaspoons salt
- 1 teaspoon dried mint
- ¼ cup fresh dill, chopped
- Juice of half a lemon
Mix all the ingredients including the yogurt in a bowl. Serve with the kebabs.
Healthy and delicious… what more does one want??? Try this one…
- 4 filets of cod or any other white fish
- ½ cup homemade or store bought pesto
- 1 cup breadcrumbs
Preheat oven to 400 degrees F.
Mix the pesto with the breadcrumbs, add a drizzle of extra virgin olive oil if necessary. Season the filets with salt and divide the pesto mixture into 4 parts. Top each filet with the pesto mixture and set aside.
Place on a lined baking sheet and bake in oven for about 10 minutes or till the pesto mixture is golden brown and the fish is cooked through. Baking time will vary according to the filet thickness. Take out and serve with roasted cauliflower and couscous.
Roasted Cauliflower with Tomatoes
- 1 cauliflower head, cut into florets
- 1 cup cherry tomaotes
- 2 tablespoons extra virgin olive oil
Preheat oven to 400 degree F.
Place the florets and tomatoes onto a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix well and roast for about half an hour or till the cauliflower is golden brown. Serve with the fish.
I decided to go with the pasta theme from yesterday and post this delicious dish. As a lot of you know, I work with cauliflower a lot- mostly in Indian dishes. I decided to make a change and use the veggie in another cuisine.. how about pasta, I thought??? Well, why not?
I decided to roast cauliflower florets in a hot oven to bring out the nutty, sweetness. I then took off the casings off some delicious chicken sausages and sautéed them with garlic, shallots, white wine and diced tomatoes. The mixture made a delicious sauce- especially after I added some leftover pasta water to it… it thickens the sauce and makes it yummier.
If that was not enough- I decided to add a topping. I slow cooked a delicious combination of garlic, breadcrumbs, thyme and Romano cheese. The topping gives a delicious crunch and flavor to the pasta dish.
This is a great option for a quick, healthy weeknight meal.. try this with a delicious salad and a glass of wine.
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