Turkish Kofte Bowl

Directions

1. Preheat a grill, and soak 10 wooden skewers.
2. In a large mixing bowl, combine split red lentils, turkey, 2 tsp (10 mL) sumac, red onion, parsley, garlic, mint, cumin, oregano, paprika, and salt. Mix thoroughly until a sticky consistency is reached.
3. Shape into 10 equal kofte around the end of 10 skewers. Each kofte should be roughly 3-4 inches long.
4. Grill kofte for 8-10 minutes, or until cooked through.
5. To plate this dish, prepare 10 bowls and create a base of ½ cup (!25 mL) bulgur wheat and ½ cup (125 mL) whole red lentils. Top with lettuce and cucumber. Toss red onions in remaining sumac, then portion into bowls. To finish, each serving will get 2 oz (60 mL) cacik, a skewered kofte, and parsley.

*To prepare the cacik:

1 cup (250 mL) plain yogurt

½ cup (125 mL) cucumber, seeded and grated

1 Tbsp (15 mL) chopped fresh mint

1 Tbsp (15 mL) olive oil

1 clove garlic, minced (optional)

salt and pepper, to taste

In a medium bowl, combine yogurt, cucumber, mint, oil, garlic, salt, and pepper. Stir well and refrigerate until ready to serve.