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Union Square Greenmarket

Recipe

These kofte/kefthedes are very tasty.  We love using goat meat, but you can use other types of meat to suit your liking.  In Greece and Turkey, they are either made with beef or lamb, or a combination of the two.  We added scallions and a touch of pepper to our recipe.  We also baked them in the oven, but you can saute them on the stove top in some olive oil.  Serve with potatoes, salad, and pita bread.

2 thick slices of day old bread, crusts removed

1 ½ lbs ground goat meat*

1 clove garlic, minced

½ onion, grated

2 scallions, thinly sliced (up to about 2 inches from the ends)

1 teaspoon salt

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

½ teaspoon dried oregano

Pinch paprika or dried red pepper

2 tablespoons freshly chopped mint

2 tablespoons freshly chopped parsley

Soak the bread in a bowl with water or broth for about 10 minutes.
Meanwhile mix the rest of the ingredients in a large bowl with your hands.
Squeeze out the excess water from the bread, crumble, and work into the meat mixture.
Form patties that are about 1 ½ inches in diameter and about 1-inch thick. Bake the patties on a baking tray brushed with olive oil at 375° F for 40 minutes, flipping over halfway through.
Serve with pita bread and salad.

Makes about 8-10 patties.

*We love local goat meat, but you can also use lamb or beef, or any combination of the three.  Everyone has their own recipe for these, so add your own touch to the recipe.

Recipe

This salad is super healthy and nutritious. Not only is it vegetarian/vegan, but it is also gluten-free and high fiber. You will love the combination of sweet husk cherries (also known as Cape Gooseberries) with the slightly sour tomatillos. Cilantro and jalapeno round this out, and the black beans keep it grounded and substantial. The colors are amazing, and you will feel so good about eating it! Eat it with Ezekiel sprouted tortillas.

4 tomatillos, husked
1 can black beans, rinsed and drained
½ cup cape gooseberries, husked and halved
1 ear of corn, husked
¼ jalapeño pepper, sliced thinly
¼ red onion, medium dice
¼ cup packed cilantro, rinsed and roughly chopped
2 tablespoon olive oil
2 tablespoon apple cider vinegar
Salt and pepper

Bring a small pot of water to a boil. Boil the tomatillos for about 10 minutes and drain.
Slice 2 of the tomatillos into thin wedges, about 6 pieces each.
Set the onion in a small bowl covered with water for about 10 minutes and drain.
Slice the corn kernels off the cob and then reverse the blade of the knife to get out the milk.
In a medium bowl toss together the black beans, cape gooseberries, corn kernels and juice, jalapeño, and red onion.
Quarter the remaining 2 tomatillos and blend with the olive oil, vinegar, and salt and pepper. Add the cilantro and keep blending.
Pour the tomatillo sauce over the rest of the ingredients and toss.
Serve with sprouted corn tortillas.
Serves 4.