"My version of kofta - this one is with turkey instead of lamb. The mixture has onion, #garlic, cinnamon, mint, parsley, cardamom, fennel, smoked paprika. Served with a spinach, feta and mint yogurt sauce."
Turkey Kofta With Spinach Feta Yogurt Sauce
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Recipe Intro From porkandfork
I love this addition of cardamom and fennel to the usual spices used in kofta!
Turkey Kofta with Spinach Feta Yogurt Sauce
Total time: 30 mins / Makes 10 Meatballs
Ingredients:
1 large garlic clove
1/2 red onion
1 lb ground turkey (I used 93% lean)
1/4 cup panko
6 oz. Feta Cheese
1/2 cup spinach (or arugula)
1/2 cup nonfat plain greek yogurt
A few grape tomatoes and red onion slices for garnish
1/2 cup chopped parsely (plus some for garnish)
20-30 mint leaves
Salt & Pepper
Olive Oil
3/4 tsp. Cinnamon
1/2 tsp. Ground Fennel
1/2 tsp. Ground Cardamom
1/4 tsp. Smoked Paprika
Pita Bread or Naan
Directions:
For the Kofta:
1. Preheat oven to 375 degrees
2. In a large mixing bowl, combine chopped garlic clove, red onion, 1/4 cup parsley, 10-15 mint leaves, cinnamon, ground fennel, ground cardamom, paprika, panko, ground turkey, and salt & pepper to taste. Mix together with hands.
3. Form into elongated meatball form (like a log) - about two inches long, one inch wide, and an inch thick (should fit into palm of your hand). Alternatively, a small meatball about one inch in diameter works as well.
4. Heat olive oil in a pan on medium-high heat.
5. Once hot, add turkey to pan and brown on all sides. About 2-3 minutes per side.
6. Transfer to oven safe dish and bake for 15 minutes.
For the Sauce:
1. While baking, make sauce.
2. Combine feta cheese, remaining 1/4 cup of parsley, 10-15 mint leaves, spinach (although for a little extra spice, we like to use arugula), greek yogurt, salt and pepper to taste, and 1 tbsp. water in a food processor. Blend until smooth.
To Finish:
Spread sauce on bottom of plate, top with Kofta, fresh tomatoes, red onion slices, and some warm pita or naan bread.