Turkey Ktzitzot (Israeli Meatballs in Spicy Tomato Sauce) with Couscous

The Israeli home-cooking staple: herby, garlicky turkey patties browned in a pan, then simmered low in a peppery paprika-tomato sauce until tender. Spooned over couscous to catch every drop.

Ingredients

• 1½ lb ground turkey (dark meat if you can)
• 1½ yellow onions, finely chopped
• 8 garlic cloves, minced
• 1 bunch parsley, chopped
• 1 egg
• ½ cup breadcrumbs
• 1 can (28 oz) crushed tomatoes
• 1 red bell pepper, diced
• 1 hot green chile, sliced
• 10 oz couscous

From your pantry: 5 tbsp olive oil, ⅓ cup flour, 1 tbsp sweet paprika, 1 tsp cumin, 1 tsp sugar, salt, pepper.

Instructions

1. Mix the turkey with 1 chopped onion, half the garlic, most of the parsley, the egg, breadcrumbs, 1½ tsp salt and ½ tsp pepper. Chill 20 minutes so it's easier to shape.
2. With oiled hands, shape into 16 balls a bit smaller than a golf ball and flatten slightly. Dredge in the flour and brown in 3 tbsp oil in a wide pan over medium heat, 2 to 3 minutes a side. Set aside.
3. In the same pan, cook the remaining onion, the bell pepper, chile and remaining garlic in 2 tbsp oil until soft, 5 minutes. Stir in the paprika and cumin, then the tomatoes, 1 cup water, sugar and 1 tsp salt. Simmer 10 minutes.
4. Nestle in the patties, cover partly and simmer gently 25 to 30 minutes, turning once, until tender and 165°F inside.
5. Pour 1¼ cups boiling salted water over the couscous with a drizzle of oil, cover 5 minutes and fluff. Serve the ktzitzot and sauce over it with the rest of the parsley.

Tip: Frying before simmering keeps the patties juicy and the flour coating thickens the sauce. The classic is beef, often with a ground-twice fatty chuck; dark-meat turkey stays moist the same way.

Nutrition per serving

Good for

Adapted from ASIF Culinary Institute of Israel (Rafi Cohen).

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