Kofta Sandwiches with Tomatoes & Cucumber-Yogurt Sauce

These sandwiches are a great weeknight dinner. Using ground turkey or chicken instead of beef, lamb or pork makes them a little bit lighter as well.

After seeing sandwiches served in taco racks at NYC’s Chelsea Market, I used taco racks to assemble these messy sandwiches. Genius! 😉

This recipe was adapted from Martha Stewart’s Everyday Food. I used ground turkey instead of ground chicken and added lemon juice, garlic, and herbs to the sauce.

Yield: Serves 4

• 1.25 pounds ground turkey or chicken
• 1/2 white onion, diced small
• 1/3 cup chopped fresh parsley and cilantro
• 1/2 tsp ground cumin
• 1/2 tsp red pepper flakes
• coarse salt and freshly ground black pepper
• 1/2 cucumber, diced large (about 1 1/3 cups)
• 1/2 cup plain Greek yogurt
• freshly squeezed lemon juice, from 1/2 a lemon, more to taste
• 1 large clove garlic, minced
• 2 to 4 T minced fresh dill
• 2 T vegetable oil
• 2 handfuls of grape tomatoes, sliced lengthwise or 2 medium tomatoes, cut into 1/4-inch thick slices
• 4 small naan or pitas, warmed
• 1/2 cup fresh mint or cilantro, for serving
• sliced or chopped red onion, for serving, optional

1. In a large bowl, combine ground meat, diced onion, chopped parsley/cilantro, cumin and red pepper flakes. Season with salt and pepper. Mix until well combined.
2. Using your hands, form mixture into 8 oval patties.
3. In a medium bowl, toss together cucumber, yogurt, lemon juice, garlic, and dill; season with salt and pepper. Add additional lemon juice, if desired.
4. In a large skillet, heat oil over medium to medium-high. Cook patties until browned on all sides and cooked through, 8 to 12 minutes. (I cooked the meatballs until the internal temperature reached 165 degrees.)
5. Divide patties and tomatoes among warm naan or pitas. (I assembled the sandwiches in taco racks.)
6. Top with cucumber-yogurt sauce and mint or cilantro. Top with red onion, if desired.
7. Fold to enclose (if not using taco racks) and serve.

Falafel-Spiced Heirloom Tomatoes & Chickpeas on Flatbread

I am bringing you this wonderful dish as a guest post of sorts. I had my eye on this recipe, and my friend brought it to share at a dinner at my house. It was so pretty and tasty, we decided I had to share it! 🙂

This recipe was adapted from Bon Appétit. My friend doubled the heirloom tomatoes and cut them slightly thicker. She also used lemon zest as well as sumac in the seasonings. Warm naan was substituted for the flatbread in the original recipe (although I included the instructions below). My mistake was suggesting that we should warm the naan in the oven. Next time, grilling or toasting the naan until crispy before assembly would allow it to hold up a little better to the slathering of delicious toppings. 🙂

The beautiful summer tomatoes really shine in this dish!

Yield: 4 as a vegetarian main course or 8 to 10 as an appetizer

For the Tomatoes & Chickpeas:

• 2 garlic cloves, finely chopped
• 1 teaspoon sumac (and/or lemon zest)
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 teaspoon coarse salt, plus more
• 2 to 4 large heirloom tomatoes, any color, thinly sliced
• 1 15.5-ounce can chickpeas, rinsed
• 2 tablespoons red wine vinegar
• Freshly ground black pepper
• 1 small shallot, thinly sliced
• ½ cup parsley leaves with tender stems
• 3 tablespoons olive oil

For the Yogurt Sauce:

• 1 Persian cucumber, peeled, chopped
• ¾ cup plain yogurt
• ½ cup coarsely chopped fresh mint
• ½ cup coarsely chopped fresh parsley
• hot sauce, such as Cholula
• coarse salt and freshly ground black pepper

For the Flatbread & Assembly:

• ¾ teaspoon baking powder
• ½ teaspoon sugar
• 2 cups all-purpose flour, plus more for surface
• 2 teaspoons kosher salt, plus more
• 1 cup plain yogurt
• 4 tablespoons olive oil, plus more for drizzling
• Freshly ground black pepper

To Make the Tomatoes And Chickpeas:

1. Combine garlic, sumac (& lemon zest, if using), red pepper flakes, coriander, cumin, and 1 tsp. salt in a small bowl.
2. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.
3. Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.

To Make the Yogurt Sauce:

1. Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.
   Do Ahead: Yogurt sauce can be made 1 hour ahead. Cover and chill.

To Make the Flatbread: (Alternatively, substitute 4 pieces of full-size naan, grilled or toasted until crisp.)

1. Whisk baking powder, sugar, 2 cups flour, and 2 tsp. salt in a large bowl. Add yogurt and stir to combine (the yogurt’s acidity ensures a tender texture).
2. Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).
3. Working one at a time, roll out each piece of dough into a round about ⅛” thick. (Don’t stress: They don’t need to be perfect.)
4. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium. Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.

To Assemble:

1. Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.
2. Cut into wedges and serve.

One Year Ago:

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Two Years Ago:

• Panzanella with Ricotta
• Roasted Cauliflower & White Bean Dip
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Moroccan Chicken Brochettes with Garlic Sauce

I am a total convert to chicken thighs- they really are the tastiest chicken meat and never dry out when cooked. This grilled chicken was tender, flavorful, and wonderful. Cutting the chicken into 2-inch pieces was the perfect size for cooking and eating. The garlic sauce was creamy and SUPER garlicky- amazing!! This recipe was adapted from Bon Appetit. We ate it on warm naan, smothered with sauce, with salad and our favorite Turkish Bulgur and Vegetable Pilaf on the side. DELICIOUS!!

For the Garlic Sauce:

• 4 garlic cloves, finely chopped
• coarse salt
• 1/3 cup olive oil
• 4 T plain Greek yogurt

For the Chicken:

• 2-3 lb skinless, boneless chicken thighs, cut into 2″ pieces (10 thighs)
• 3 large garlic cloves, chopped
• 1/2 cup finely chopped flat-leaf parsley
• 3 tsp ground cumin
• 3 tsp paprika
• 1/4 tsp crushed red pepper flakes
• coarse salt
• vegetable oil (for grilling)
• Warm naan or pita bread
• grilled grape tomatoes or chopped fresh tomatoes
• fresh mint leaves, for serving, optional
• 8-inch bamboo or metal skewers

To Make the Garlic Sauce:

1. Place the chopped garlic in a mortar; season with salt and pound to a very fine paste.
2. Transfer garlic paste to a small bowl and gradually whisk in the oil.
3. Very gradually whisk yogurt into garlic mixture until emulsified. (If it is added too fast the sauce will break. If it does break, gradually whisk in 1 tsp water just before serving.)

Note: Garlic sauce can be made 6 hours ahead. Cover and chill.

To Prepare the Chicken:

1. Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours. (or up to 12 hours)
2. Prepare grill for medium-high heat and oil grate.
3. Thread the chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes. If grilling tomatoes, thread onto skewers and lightly oil. Grill until tender.
4. Serve with garlic sauce, tomatoes, warm naan or pita, and garnish with mint, if desired.

Note: Chicken can be marinated 12 hours ahead. Keep chilled.

One Year Ago:

• Lebanese One-Pot Mujadara with Spring Greens

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