You already know I love kofta. But I also like it when the kids eat what we eat – bonus points if I can sucker them into additional vegetables.
Tonight’s dinner accomplished both.
Turkey Mushroom Kofta with Pita and Tahini Dressing
Serves 6-8 (depending on small humans versus adults)
1 lb, lean (93%) ground turkey
2 cups, raw white mushrooms
1/2 bunch, cilantro
1/2 white onion
6 garlic cloves
1/4 cup, whole wheat breadcrumbs
Coriander, cumin, and allspice to taste
Kosher salt and black pepper to taste
Mix the spices, breadcrumbs, garlic, cilantro onion and mushrooms in a food processor, pulsing until finely chopped. Remove mixture to large bowl, and add in the turkey. Mix well. If you intend to use skewers, soak them for at least an hour first. Either way, with your hands, roll out torpedo-shaped patties (around skewers or just straight into a hot, nonstick skillet. Flip them over once during cooking – but consider placing a lid over them to let the steam cook them through.
Serve inside whole wheat pita with greens, pickled veg (or fresh!), and tahini dressing. We ate ours with spinach, cherry tomatoes, jalapenos, and baby bell peppers.
About that tahini…
Juice from 2 lemons
6 garlic cloves, chopped
1 cup, good tahini (I love Soom)
Ice cold water
Kosher salt to taste
Soak the garlic in the lemon juice for at least 15 minutes, and add to the bowl of the food processor. Add the tahini, blending until it begins to seize up. Slowly add very, very cold water to the mixture as it processes. The mixture will become thick and pale – and you can control the viscosity by adding more or less water. Season with salt to taste.
P.S. The kids ate every bite. (So did we.)