Middle Eastern Influence. Lately I've been craving the food from Cafe Instanbul....a local restaurant that has delicious Turkish Cuisine...I wish I could eat there a few times a week! I just love it. But, that just isn't convenient or practical...so I thought I'd try and bring a little of it home....here is what I've collected from searching and reviewing recipes online. My kids said this was one of the best meals ever! So I'll take that as a big compliment for my first attempt at bringing a little of the mediterranean home.
Ok, the meat was supposed to be a "kabob" which is ground meat on a stick, shaped like a hot dot....well, that wasn't working for me, and I was too tired to fuss around and get it to stay on the stick, so I made 4 oz "patties" instead and grilled on my cast iron grill pan. I think they tasted just as good...so are my Middle Eastern Inspired meat patties!
Middle Eastern Inspired Meat
1 pound lean ground sirloin
1/4 cup fresh parsley leaves, minced
2 tablespoons plain yogurt
2 tablespoons za'atar (a recipe for this classic spice blend follows)
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon ground sumac (this I buy in the Middle Eastern section of my local grocery, it comes in 1 lb packages!)
1/4 teaspoon sea salt
black pepper, freshly ground
2 cloves garlic, minced
1 egg
1/2 Vidalia onion, minced
2 tablespoons EVOO (extra-virgin olive oil)
Combine sirloin, parsley, yogurt,
za'atar, cumin, paprika, sumac, salt, some cracked pepper, garlic, egg and
onion, and mix. Cover and refrigerate for 2 hours to marinate.
Preheat a grill pan on medium-high. Make 4 oz patties, and lightly coat the patties with the olive oil. Turn the grill pan down to medium and grill for 3-4 minutes per side.
Za'atar Recipe
I have this I bought at a Middle Easter Grocery on High St. but in searching online I found various recipes and based on my spice label, have combined these and will try it soon...mix this with some EVOO and use it to dip pita bread in, or add some to the pepper and tomato salad as additional spice.
4 tablespoons ground sumac
2 tablespoons whole thyme
3 tablespoons toasted sesame seeds,
coarsely ground
2 tablespoons oregano
2 tablespoons ground marjoram
1 teaspoon savory (optional)
1 teaspoon basil (optional)
2 tablespoons coarse salt
Crush the sesame seeds in a
mortar, with a pestle.
Add the other ingredients and crush with the pestle.
Cacik (pronounced Ja-zhick)
2 cups plain yogurt, place in a strainer with cheese cloth or paper towel and let water drain away, best if you can do this for a few hours or all day while you are away (Or just buy a container of greek plain yogurt)
3 medium cucumbers, peeled, seed scraped, and diced very small
2 cloves garlic, diced very small
salt (I prefer kosher or sea salt)
2 tablespoons ground and dried mint (I used fresh from my garden, about 6 Tbsp minced)
- 2 tablespoons EVOO (extra virgin olive oil)
- Place drained yogurt in a large bowl.
Add all other ingredients, except salt, and mix thoroughly. Chill in refrigerator for about two hours before serving. (Tonight I garnished mine with the zest of a lemon and an additional drizzle of EVOO).
Fresh Tomato and Pepper Salad
1 green bell pepper, cut into 1" squares
1 red bell pepper, cut into 1" squares
2 tomatoes, cut in half, squeeze out pulp and seeds, chop
1/4 to 1/2 of a red onion cut into 1/2" squares
1 clove of garlic, minced (or grated in with a microplane)
zest and juice of 1 or 2 lemons
EVOO
Kosher salt and pepper to taste
Feta, crumbled
Combine and toss...enjoy!
Pita Bread
Yes, you can buy this, but my boys will tell you this is fun to make at home and yummy!
1 C plus 2 Tbsp warm water
2 1/2 tsp active dry yeast
1 Tsp sugar (I prefer demera/sugar in the raw)
1 tsp kosher salt
3 1/4 C unbleached white flour
If you have a food processor, toss it all in and hit the dough cycle...if using a mixer, add the yeast and sugar to the warm water and let stand for about 5 minutes, then add teh salt and flour. Mix and then knead until you have a smooth dough, let rise an hour to an hour and a half.
Preheat oven to 450 degrees F. Place a pizza stone in the oven, this is a great addition, but a sheet pan will do.
After the first rise, or dough cycle, punch down dough and let rest 30 minutes, then divide into six pieces and roll out about 6 inch circles. Place a few of the rolled out pitas on the stone or sheet pan and let bake for 5-6 minutes, place on a wire rack to cool. Continue until all are baked. Most will puff, some won't. They still taste great.
Optional: Add in any leftover vegetables you have cooked. This time, I had zuchhini and onions I had sauteed for another dinner left, about 2 C, so I add these along with the tomatoes...eggplant, red peppers, yellow squash, or even drained canned white beans would be a great addition too! 
