Monday, May 19, 2008

Orzo Salad & Grilled Turkish Meatballs (Kofte)

Orzo is rice-shaped pasta made from wheat and is great in soups and salads. It makes for a super easy and non-fussy salad, so it’s perfect for grilling and picnicking. I made this salad to go with some yummy leftover kofte from last night. :)

Orzo Salad
(Yields 2 Side Portions)

  • ¼ cup fine extra virgin olive oil
  • ½ lemon, juiced
  • 1 tsp pomegranate syrup
  • 1 clove garlic, minced
  • Sea salt & freshly cracked black pepper to taste
  • 1 tsp dried mint
  • 1 tsp pul biber
  • 1 cup dried orzo pasta, cooked al dente & drained
  • 1 fresh sweet chili pepper, seeded & finely diced
  • 2 scallions, finely sliced
  • ½ European cucumber, finely diced
  • Large handful flat-leaf parsley, finely chopped

Whisk together first group of ingredients in a large bowl and then pour in cooked orzo. Mix well and adjust seasoning. When orzo has cooled, combine with the remaining ingredients and serve at room temperature.

Grilled Turkish Meatballs (Kofte)
(Yields 4 Entree Portions)
  • 1 lb ground meat
  • 1 tsp cayenne pepper
  • 1 tsp pul biber
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • ½ tsp baking soda
  • 1 tsp dried mint
  • 1 tsp dried oregano
  • 1 small onion, grated
  • 3 cloves garlic, minced
  • ¼ cup flat-leaf parsley, finely chopped
  • Sea salt to taste
  • Extra virgin olive oil for brushing
  • Sumac & paprika to garnish

Throw all ingredients except oil, sumac and paprika into a large bowl and mix well with your hand. Cover and let the mixture rest in the refrigerator for at least an hour.

When ready to serve, form the meat into little patties, brush with oil and grill until they are springy to the touch. Garnish with a little sprinkling of sumac and paprika and serve with rice or salad.