TURKEY KEBABS w/URFA PEPPER

By BobD

Ingredients

• 1/3 cup medium-grain couscous or bulgur wheat
• 1 1/4 pounds ground turkey
• 4 cloves garlic, chopped
• 4 teaspoons Urfa or Aleppo chili pepper flakes, plus more as desired for sprinkling
• 3 scallions, thinly sliced
• 2 tablespoons chopped cilantro
• 1/2 to 1 teaspoon ground cumin, or to taste
• 1/2 teaspoon curry powder
• 4 tablespoons extra virgin olive oil, plus a little extra if needed
• 1/4 to 1/2 teaspoon salt, or to taste
• 1 head of hearts of romaine, core removed and leaves separated
• Fresh mint leaves
• 2 lemons, quartered

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Combine couscous or bulgur wheat with 1/3 cup boiling water in a bowl and wait for grains to soften, 10 minutes for couscous, 15 to 20 for bulgur. Spread on plate to cool.

Add ground turkey, garlic, 2 teaspoons chili flakes, scallions, cilantro, cumin, curry powder, 2 tablespoons of olive oil and salt. Mix well then knead until smooth. Wet hands and form into 12 patties.

Heat remaining oil in a large pan until just smoking. Add patties so that there is enough space between them so they can be turned with a spatula.

Cook until crisp and lightly browned on each side, about 12 minutes total.

Arrange romaine around edge of a platter. Put patties in center and garnish with mint and lemon wedges. Sprinkle with more chili flakes, to taste. To eat, wrap a leaf of romaine around a bit of kebab, a leaf or two of mint, and a sprinkle of chili flakes and a squirt of lemon.

YIELD 4 to 6 servings (12 patties)