Thursday, February 13, 2014

Chef Ottolenghi's Turkey-Zucchini Patties with Sour Cream-Sumac Sauce

While I have an extensive cookbook collection that requires weeding in the range of 30-50 cookbooks every few years, I rarely use these cookbooks for cooking.  I read them, inspired by great food writing and infused with new knowledge of different flavor combinations and cooking techniques.

There are three exceptions to my not-cooking-from-the cookbook rule: the Barcelona Cookbook by my friend Andy Pforzheimer, David Chang's Momofuku, and now Jerusalem by Yotam Ottolenghi and Sami Tamimi.

Jerusalem is an exceptional cookbook, a book that comes around only once in a blue moon. It manages to capture with much love and respect the melange of cultures, religions, and food that characterize a city mostly seen through the lens of conflict. I couldn't help but cook from this cookbook to experience for myself this vibrant, colorful world through Ottolenghi's eyes.

Today's adventure was turkey-zucchini patties seasoned with cumin, cilantro, and mint. The shredded zucchini adds moisture and makes the patties juicy and tender.  I particularly enjoyed the sour cream and sumac sauce, lemony and fresh.  I don't use sumac all that much in my cooking, but I believe it will play a bigger role in my kitchen from now on.

For the recipe, click here.

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