This morning I had the great pleasure of presenting these dishes for CBC's Weekend Morning Show with host Terry MacLeod. We are marking the great items available at the St. Norbert's Farmer's Market with Wildfire Farms Grassfed Beef, Nature's Farm eggs and other items available.
Mini K�fte two ways Moroccan and Turkish
Moroccan
1 lb ground beef (or lamb), Beef today from Wildfire Farms, available at the opening today of St. Norbert�s Farmer�s Market
1-2 tbs Ras el Hanout (available at the opening of St. Norbert�s Farmer�s Market)
pinch salt
1 egg
Optional: Finely chopped preserved lemon peel, recipe follows
Mix ingredients well together and form into patties or oblongs (K�fte shaped)
Grill over high heat until desired cooked state. Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc. Served today with yoghurt tahini sauce.
Turkish
1 lb ground beef
1-2 tbs Turkish Baharat
pinch salt
1 egg
Mix ingredients well together and form into patties or oblongs (K�fte shaped)
Grill over high heat until desired cooked state. Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.
Enjoy!
Also served today with homemade pita bread. See link for very easy recipe. http://www.thefreshloaf.com/recipes/pitabread
Preserved Lemons
1 clean sealing jar
4-6 lemons
kosher or sea salt (`1/2 cup)
Juice of 3 lemons
Cut lemons open but not through and stuff with salt. Press into jar and fill with remaining salt and cover with lemon juice. Place in sunny place for 3-7 days and then refrigerate. Use lemon peel in many dishes and liquid for dressings.
Yoghurt tahini sauce
1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt
Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudit� dip.
Enjoy!
Mini K�fte two ways Moroccan and Turkish
Moroccan
1 lb ground beef (or lamb), Beef today from Wildfire Farms, available at the opening today of St. Norbert�s Farmer�s Market
1-2 tbs Ras el Hanout (available at the opening of St. Norbert�s Farmer�s Market)
pinch salt
1 egg
Optional: Finely chopped preserved lemon peel, recipe follows
Mix ingredients well together and form into patties or oblongs (K�fte shaped)
Grill over high heat until desired cooked state. Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc. Served today with yoghurt tahini sauce.
Turkish
1 lb ground beef
1-2 tbs Turkish Baharat
pinch salt
1 egg
Mix ingredients well together and form into patties or oblongs (K�fte shaped)
Grill over high heat until desired cooked state. Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.
Enjoy!
Also served today with homemade pita bread. See link for very easy recipe. http://www.thefreshloaf.com/recipes/pitabread
Preserved Lemons
1 clean sealing jar
4-6 lemons
kosher or sea salt (`1/2 cup)
Juice of 3 lemons
Cut lemons open but not through and stuff with salt. Press into jar and fill with remaining salt and cover with lemon juice. Place in sunny place for 3-7 days and then refrigerate. Use lemon peel in many dishes and liquid for dressings.
Yoghurt tahini sauce
1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt
Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudit� dip.
Enjoy!
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