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Turkey kofte
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Total Time:
1 hour 50 minutes
Ingredients:
  • 1 large courgette
  • 2 spring onions
  • 1 fresh red chilli
  • 50 g shelled pistachios
  • 3 sprigs of fresh coriander
  • 3 sprigs of fresh flat-leaf parsley
  • 3 sprigs of fresh mint
  • ¼ teaspoon cumin seeds
  • 1 large free-range egg
  • 500 g free-range minced turkey
  • ½ teaspoon dried oregano
  • 4 ripe tomatoes
  • 2 small onions
  • 4 cloves of garlic
  • 4 fresh red chillies
  • olive oil
  • 1 tablespoon brown sugar
  • 2 tablespoons tomato purée
  • 1 tablespoon red wine vinegar
  • 250 g Greek yoghurt
  • 1 tablespoon tahini
  • 1 squeeze of lemon juice
  • 1 onion
  • 2 cloves of garlic
  • 200 g bulgur wheat
  • 400 ml hot organic chicken stock
  • 1 knob of unsalted butter
  • 80 g broken rice vermicelli
  • 100 g tinned chickpeas (drained weight)
Instructions:
  • Grate the courgette, chop the spring onions, green chilli, and pistachios finely. Finely chop all the fresh herbs. Toast cumin seeds in a dry pan until fragrant. Lightly beat the egg. Combine all kofte ingredients in a bowl, reserving some pistachios for garnish. Season and shape into 16 kofte, refrigerate for at least 30 minutes. Skewer two kofte on each metal skewer. Grill for 12 minutes until golden brown, juicy, and cooked through. Preheat oven to 180ºC/gas 4. For the chilli sauce, roast tomatoes, onions, garlic, and red chillies until soft and slightly blackened. Remove and discard stems, cores, and skins. Blend with sugar, tomato purée, vinegar, and oil until smooth. Season. For tahini yoghurt, combine ingredients and season. For the pilav, sweat onion and garlic, add bulgur and stock, steam for 8 minutes. In a separate pan, brown vermicelli in butter, add to the bulgur with chickpeas. Steam for another 8 minutes, then let it stand for 5 minutes. Serve kofte with pilav, chilli sauce, and tahini yoghurt, garnish with reserved pistachios.

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