PREP/COOK TIME: About 35 Minutes
Makes 2 – 3 Servings

INGREDIENTS 

1 Lb – Jennie-O 93% Lean | 7% Fat Ground Turkey

1 Tb – Finely Grated Garlic

2 Tsp – Ground Cumin

2 Tsp – Ground Turmeric

2 Tsp – Cayenne Pepper

1 Tsp – Ground Cinnamon

1 Tsp – Ground Ginger

1 Tsp – Kosher salt

½ Tsp – Course Black Pepper

1/3 Cup – Finely Chopped Cilantro

2 Tb – Extra Virgin Olive Oil

THE NITTY GRITTY

In a large mixing bowl, combine ingredients till blended (do NOT over mix). Using your hands, shape about a handful of mixture into quenelles, meatballs, patties—whichever you please (the kofta pictured yields 6 quenelles).

In a large skillet, or non-stick pan, heat oil at medium high. Brown kofta on each side (about 2 minutes); cover and reduce heat to medium low, allowing kofta to simmer for about 3 - 4 minutes, or till firm with slight resilience to the touch.

I love serving this recipe in pockets of warm pita with homemade tzatziki slathered atop for a quick midweek meal or, as seen here, for a late evening supper nestled in shredded red cabbage and pan-roasted corn over Greek yogurt infused heavily with minced garlic.

JULY 17, 2019