I came across this recipe in a Glamour magazine (my favourite Russian edition) some time ago (I can hardly remember when). And I really liked the ingredients and how easy the process is. By the way the original name of the recipe is Turkey Chappali Kebabs. And it belongs to a wonderful woman Jaffrey Madhur. If you are interested in this type of cuisine, I recommend to look for her book Curry Easy.
I personally do not like such seasonings as cumin and even coriander (though I used it in my recipe). I also did not have fresh mint and chilli flakes at the moment I decided to recreate the recipe. So I had to adopt it to my taste and ingredients I owned back then to make it still taste oriental-like.
Well, here is my version of Turkey Chappali Kebabs. I call it Oriental style turkey patties.
PHOTOS BY annuschka.com
Oriental Style Turkey Patties
| Prep time||24 hours|
| Cook time||20 minutes|
| Total time||24 hours, 20 minutes|
| By author|| Jaffrey Madhur|
- 500g minced turkey meat
- 2 tablespoons plain yoghurt
- 3/4 teaspoons salt
- 1 teaspoon grated ginger
- 1 teaspoon ground coriander seeds
- olive oil
- 1/2 teaspoon hot souce (e.g.: Louisiana, Tabasco)
- minced fresh chives
- 1 teaspoon cumin seeds slightly pounded in mortar
- 4 tablespoons chopped fresh mint
- 1/2 teaspoon dried chilli flakes
- 1 teaspoon Georgian spice mix Khmeli suneli
| 1.||Take the plain yoghurt in a bowl and add the rest of the ingredients except olive oil, stir until combined. Cover the bowl and put it into the fridge for an hour. For more oriental taste let the ingredients chill for 24 hours.|
| 2.||Take the mixture out of the fridge and divide into 8 parts (you can also divide into less parts, it depends on how large patties you would like). Form the patties using your hands.|
| 3.||Heat some olive oil in a large frying pan on high heat and put the patties in the pan. Cook until browned then flip the patties over. Flip over the patties from time to time until they start giving juice when pressed with the kitchen shovel (after about 10 minites of cooking).|
| 4.||When the cooking is over, remove the patties from the frying pan and place them on a plate covered with the paper towel.|
| 5.||Serve immediately with some cuscus and tzatziki sauce on the side.|
Authentic recipe does not contain Georgian spice mix Khmeli Suneli, chives and hot sauce (that is my great invention).
You can also serve patties with salad consisting of some baby spinach leaves, sliced cucumber and Brie Paysan Breton Cheese, all the ingredients sprinkled with some olive oil and balsamic acid. Add some sliced hard-boiled eggs on the side.
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