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Home > posts > 2017 > 03 > 2017-03-19_Keftas_Mushrooms.html
Turkey K(o/e)ftas and Teriyaki Mushrooms
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We were originally going to make half keftas[@rev] and half koftas[@rev] but somewhere in the process of making them, I got mixed up and started to mix the ingredients so I just made a big batch of both. Also, we decided to go with turkey instead since it was a great price, a good fat content (7%) and we thought it was a good change. The only problem was that it was a big thing of it (3.35 lbs). So I also eyeballed upping the spices.
I struggled to place it on 6 double-skewers. It was a lot and it was also very droopy. But, I managed to do it! I thought I'd have to grill it for a long time, but it ended up getting sufficiently cooked in time. I ended up keeping the heat on low while I worked on the mushrooms.
Anyway, they came out really good. I was worried that they would be too cooked but I think they held up really well. And, the flavors were a bit strange but they did worked. I mean, the koftas[@rev] and keftas[@rev] have very similar recipe (and origin?) so I think it worked pretty well!
Besides combining the recipes, I made a few small changes:
Again, these came together really well. Kind of surprisingly well!
We made the same mushrooms[@rev] as yesterday[@rev] since they were (a) really good, and (b) we had leftover teriyaki (though it was a bit too thick). They came out really good too. I think I figured out why: it is because it basically makes candies bacon!
Meredith also made fattoush[@rev] though she basically just eyeballed everything. And, unfortunately the flatbread we bought went moldy (way too quickly!) so we also didn’t
| Prepped and ready. They were big | On the grill |
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Final view of everything
