Although I rarely use store ground meat, I’ve had good experience with a local farm product of ground dark turkey meat, and decided to use it once more. This time again, I wanted to add some bold flavors to the somewhat bland meat, and at the same time, add more interesting texture to the patties. Continue reading “Turkey Patties with Mushrooms, Parsley and Sun Dried Tomatoes”
Whenever I find fresh beets with their greens, I immediately grab a bunch. Most often, I use the beets and the greens in separate recipes, but this time, however, I decided to use both in the same dish, and came up with the fritters you see here. Continue reading “Beet and Beet Greens Fritters”
Despite the fact I rarely use store bought ground meat, and always prefer to grind meat at home, when I saw a package of ground dark turkey meat from Koch’s farms a the store, I decided to still buy it, as I had positive experience with the product (recipe in THIS post). Continue reading “Turkey Patties with Pickled Lemon, Harissa and Parsley”
The following tasty patties are my variation of “Aruk”, potato-herbs patties from the Jewish-Iraqi cuisine, which are popular in Israel. Continue reading “Potatoes, Chicken, Onion and Herbs Patties”
If you follow this blog for a while, you know by now that I hardly ever use store bought ground meat, and always prefer to grind it a home. However, as fresh turkey legs/thighs were not available for the turkey burgers I’ve had in mind, I went with the next best option: ground dark turkey meat from a local farm. Continue reading “Turkey Burgers with Halloumi Cheese and Herbs”
Leeks and potatoes patties are a favorite of mine, and I make them often, when leeks are in season (click HERE for the recipe). So when I’ve found nice leeks at the store, I was planning on making them again. Continue reading “Rustic Beef, Leeks and Potato Patties”
The combination of eggplant and lamb meat is one of my favorites. In the recipe here, the patties are fried at the last minute and the dish is assembled just before serving. Continue reading “Eggplant Rolls with Lamb Patties and Roasted Tomatoes-Peppers sauce”
Israeli couscous is actually a type of toasted pasta, but the best way to cook it is to treat it like rice, with measured amount of water. This way of cooking will result al-dente and separated grains. Continue reading “Israeli Couscous with Mushrooms”
As I’m planning to prepare these wonderful patties today, I thought it would be a good idea to re-post the recipe, which was posted in the early days of the blog, for those of you who might have missed it.
I’m sure that even those of you who already saw the recipe, will enjoy this tasty remainder.
See you next week with a new recipe!
Whenever I find fresh, plump leeks at the vegetable store, I grab a few. Their delicate onion flavor is great in many dishes like soups, quiches, risotto, and especially in these tasty leek and potato patties – again from the fabulous Sephardic kitchen. I’m sure you’ll love them once you’ll make them.
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These tasty patties, from the Sephardic cuisine, are a perfect vegetarian snack or an appetizer, served with a squeeze of fresh lemon.
When cooked in tomato sauce and served with couscous or rice, they also make an excellent vegetarian main dish.
These colorful tasty chicken patties are great for summer, as they can be served warm or cold. Continue reading “Colorful Chicken Patties”