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.