1 lb/ 500g ground turkey (ground chicken would also work)
1 large zucchini, coursely grated (yield=2 cups/200g); drain lightly in colander
5 scallions, thinly sliced
1 large egg
2 tbsps fresh, chopped mint
2 tbsps fresh, chopped cilantro
1 tbsp fresh, chopped dill
5 cloves garlic, crushed
2 tsps ground cumin
1/2 tsp sumac
1 tsp salt
1/2 tsp freshly ground pepper
1 tsp ground aleppo pepper (red, tasty but not hot)
1/2 tsp cayenne
olive oil or neutral oil for searing (~4-6 tbsp)
Sauce:
2/3 cup/150g greek yogurt
1/3 cup/75g sour cream
2-3 tsps lemon zest
1 tbsp freshly squeezed lemon juice
1 clove garlic, crushed
1 1/tbsp olive oil
1 tbsp sumac
salt and freshly ground pepper to taste
Make the sauce by combining all ingredients in small bowl; stir well and set aside or chill until needed.
Combine meatball ingredients (except the oil) in a large bowl. Mix with your hands and shape into ~18 meatballs, approx 1 1/2 oz/45 g each. Flatten slightly into. mini-burgers, place on tray(s) and refrigerate for a few hours to firm up.
When ready to cook, preheat oven to 425 degrees F. Coat bottom of large frying pan (I use non-stick) with a light layer of oil. Heat over medium heat; when hot, sear the mini-burgers in batches, about 2 mins per side, until golden brown. Transfer seared meatballs to parchment lined baking sheet. Bake in the oven to finish, 5-7 minutes until just cooked through.
Serve warm or at room temperature, with sauce spooned on the side. Accompany with warm flatbread or thick pita.
Adapted from Ottolenghi-Tamimi "Jerusalem" cookbook
