So this one time, like many months ago, I had this very rare opportunity to do something I never ever ever get to do anymore.
I went to Barnes and Noble, read some books, had a tea and sandwich in the cafe…all by myself. It was such a breath of fresh air to have a moment of peace and quiet without trying to entertain an antsy baby that’s giving me the “take me home now or I’ll scream til the fire alarms go off” look.
Ah, life’s little luxuries are so different once you become a mom.
Of course, I looked at the newest cookbooks and was completely drawn to Jerusalem by Yotam Ottolenghi. It’s a real book that you can sit down and read, learn, and soak in the vibrant pictures of food and life in Jerusalem. The recipes are complex and have vivid flavors. Even though the recipes look like they’re a lot to tackle, they are so not. I made these meatballs and the sauce with Phoebe by my side in less than 30 minutes, used two bowls for the whole thing, and had minimal clean up. The best part? Put this on the dinner table and everyone will think you’ve spent hours making it. It’s the kind of dish that is packed with so much flavor, it stays with you after you’ve finished eating-in a good way. The rock star ingredient in the sauce is Sumac. I’ve heard of Poison Sumac, but not Sumac as a seasoning. I’m still alive, so that’s good. I ordered mine on Amazon. I changed a couple things ups from the original- I used only Greek yogurt instead of half sour cream half yogurt, and I grilled them instead of pan frying and oven baking them. It’s summer people. Grill!
This cookbook and the recipe are so out of my food comfort zone and I loved every minute of it. You will too.
- 1 lb ground turkey
- 1 large zucchini, coarsely grated (about 2 cups)
- 3 green onions, thinly sliced
- 1 large egg
- 2 T chopped min
- 2 T chopped cilantro
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper
- 1 1/3 cups greek yogurt
- 1 tsp grated lemon zest
- 1 T freshly squeezed lemon juice
- 1 small clove of garlic, crushed
- 1 1/2 T olive oil
- 1 T sumac
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- First make the yogurt sauce by placing all of the ingredients in a bowl and stirring well until all the seasonings are evenly distributed. Chill until you are ready to serve.
- For the burgers, preheat your grill to 400 degrees. In a large bowl, combine all the ingredients for the meat and mix with your hands until well combined. Form into small to medium sized burger patties. Grill each side until well done and the internal temperature is at least 160 degrees (about 10-15 minutes total, but your time may vary depending on your grill).
- Serve warm with a dollop of the yogurt sauce, with or without a bun.