Protein Swap | Smoky Sausage Meat Ćevapi
over Turkish Bulgur Pilaf & Ajvar Cream
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
We want to welcome you to your happy place, somewhere between the Balkans and Turkey, on a cool fall evening. The plates are filled with browned sausage meat patties and smoky roasted cauliflower, with a blend of red pepper paste and sour cream setting the stage.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 1 Head of cauliflower
- 20g Panko
- 30ml Ajvar (roasted red pepper spread)
- 80g Bulgur
- 15ml Tomato paste
- 15g Minced roasted garlic
- 43ml Sour cream
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Eggs • Milk • Wheat
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Total Fat
34 g
Saturated Fat
11 g
Sodium
1100 mg
Total Carb
63 g
Sugars
11 g
Protein
35 g
Fibre
16 g
Preparation
Roast the cauliflower
- Preheat the oven to 450°F.
- Remove the core of the cauliflower; cut the head into small florets.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Cook the bulgur
- Meanwhile, in a medium pot, heat a drizzle of oil on medium-high.
- Add the tomato paste and ½ the garlic. Sauté, 30 sec. to 1 min., until dark red.
- Add the bulgur, ½ the remaining spices, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Prepare & cook the ćevapi
- Meanwhile, in a medium bowl, combine the beef, panko, remaining garlic and spices, 1 egg (double for 4 portions) and S&P.
- Form** into 8 oval patties** (double for 4 portions).
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the ćevapi* and cook, partially covered, turning occasionally, 6 to 10 min., until cooked through.
Make the ajvar cream
- Meanwhile, in a small bowl, combine the ajvar, sour cream and S&P.
Plate your dish
- Divide the ajvar cream between your plates and spread out in a circular motion.
- Top with the bulgur, ćevapi and cauliflower. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
