Latest news with #KarolineBoehmGoodnick
Boston Globe
20-05-2025
- General
- Boston Globe
Recipe: Chicken marinated in yogurt with plenty of herbs is threaded onto skewers for the grill
Yogurt-Marinated Chicken Kebabs Karoline Boehm Goodnick for The Boston Globe Serves 6 These chicken kebabs, made with skinless thighs, will appeal to a wide variety of diners at your Memorial Day cookout. Allow time to soak bamboo skewers for at least 30 minutes before threading them with the poultry. You also need to marinate the meat for at least an hour in yogurt so it has a tenderizing effect (yogurt marinade is a centuries-old technique). Here, the marinade is mixed with lemon rind, dill, parsley, and other herbs, and olive oil; do this the night before. Once the skewered meat is on the grill, it will cook in 15 minutes. Serve these juicy, herb-y kebabs with a cucumber salad and grilled potatoes. 4 cloves garlic, smashed Grated rind of 2 lemons ¾ cup plain Greek yogurt ¾ cup chopped fresh dill ¾ cup chopped fresh parsley 3 tablespoons chopped fresh thyme or oregano ⅓ cup olive oil 1½ tablespoons kosher salt Black pepper, to taste 3 pounds skinless, boneless chicken thighs, cut into 2-inch pieces Canola or vegetable oil (for the grill) Extra chopped dill or parsley (for sprinkling) 1. Soak 6 bamboo skewers in water for at least 30 minutes. Line a small rimmed baking sheet with parchment paper. 2. In a food processor, pulse the garlic until finely chopped. Add the lemon rind, yogurt, dill, parsley, and thyme or oregano. Pulse until the herbs are finely chopped. Add the olive oil, salt, and a generous pinch of black pepper. Pulse only until combined. 3. Transfer the yogurt mixture to a bowl large enough to hold all the chicken. Add the chicken to the yogurt marinade. Turn the meat until it is thoroughly coated with yogurt. 4. Thread the chicken pieces onto the 6 skewers. Transfer to the baking sheet. Refrigerate for at least 1 hour to marinate. 5. Prepare a charcoal grill or turn a gas grill to high. Brush the grill rack to clean it. With a wadded paper towel, quickly brush the grill grates with oil. 6. Place the kebabs on the grill over high heat. Cover the grill. Cook for 15 minutes, turning every 3 to 5 minutes, or until a meat thermometer inserted into the thickest part of a kebab registers 165 degrees. Arrange the kebabs on a platter. Sprinkle with extra dill or parsley. Karoline Boehm Goodnick Serves 6 These chicken kebabs, made with skinless thighs, will appeal to a wide variety of diners at your Memorial Day cookout. Allow time to soak bamboo skewers for at least 30 minutes before threading them with the poultry. You also need to marinate the meat for at least an hour in yogurt so it has a tenderizing effect (yogurt marinade is a centuries-old technique). Here, the marinade is mixed with lemon rind, dill, parsley, and other herbs, and olive oil; do this the night before. Once the skewered meat is on the grill, it will cook in 15 minutes. Serve these juicy, herb-y kebabs with a cucumber salad and grilled potatoes. 4 cloves garlic, smashed Grated rind of 2 lemons ¾ cup plain Greek yogurt ¾ cup chopped fresh dill ¾ cup chopped fresh parsley 3 tablespoons chopped fresh thyme or oregano ⅓ cup olive oil 1½ tablespoons kosher salt Black pepper, to taste 3 pounds skinless, boneless chicken thighs, cut into 2-inch pieces Canola or vegetable oil (for the grill) Extra chopped dill or parsley (for sprinkling) 1. Soak 6 bamboo skewers in water for at least 30 minutes. Line a small rimmed baking sheet with parchment paper. 2. In a food processor, pulse the garlic until finely chopped. Add the lemon rind, yogurt, dill, parsley, and thyme or oregano. Pulse until the herbs are finely chopped. Add the olive oil, salt, and a generous pinch of black pepper. Pulse only until combined. 3. Transfer the yogurt mixture to a bowl large enough to hold all the chicken. Add the chicken to the yogurt marinade. Turn the meat until it is thoroughly coated with yogurt. 4. Thread the chicken pieces onto the 6 skewers. Transfer to the baking sheet. Refrigerate for at least 1 hour to marinate. 5. Prepare a charcoal grill or turn a gas grill to high. Brush the grill rack to clean it. With a wadded paper towel, quickly brush the grill grates with oil. 6. Place the kebabs on the grill over high heat. Cover the grill. Cook for 15 minutes, turning every 3 to 5 minutes, or until a meat thermometer inserted into the thickest part of a kebab registers 165 degrees. Arrange the kebabs on a platter. Sprinkle with extra dill or parsley. Karoline Boehm Goodnick
Boston Globe
13-05-2025
- General
- Boston Globe
Recipe: Soft cheese, roasted peppers, and avocado star in these vegetarian California clubs
Serves 4 The California club sandwich is distinguished from a standard club by its layer of avocado. Like all clubs, the California version is typically constructed with three slices of toasted bread sandwiching cold cuts, lettuce, and tomatoes. In this meatless variation, the stars are Boursin cheese, avocados, and roasted red peppers. The only time-consuming component is roasting the peppers. To make your own, put them in a very hot oven to blacken, then transfer them to a bowl, cover with plastic wrap, and let the skins steam off as they cool. They'll peel easily at this point; slice the bright red flesh into long planks. You can certainly buy roasted peppers and hummus is a nice substitute for the Boursin, if you like. California Clubs are for warm nights, patio dining, and lazy afternoon lunches sipping iced tea. 2 red bell peppers 12 slices whole-grain bread 4 tablespoons olive oil 1 package (about 5 ounces) Boursin cheese ½ medium red onion, very thinly sliced Large handful fresh arugula, large stems removed 2 medium tomatoes, cored and thickly sliced Salt and black pepper, to taste 1 ripe avocado, halved, pitted, and thinly sliced 1 English cucumber, thinly sliced ½ cup fresh sprouts or micro greens 1. Set the oven at 550 degrees. Have on hand a rimmed baking sheet. 2. Place the peppers on the baking sheet. Roast for 15 minutes, or until the skins blackened and char all over. Transfer the peppers to a bowl, cover tightly with plastic wrap, and leave to cool. 3. With your hands, remove and discard the blackened skins, stems, and cores of the peppers. Cut the flesh into wide strips the length of the peppers. 4. Toast all the bread slices. 5. Brush all the slices of toast on both sides with olive oil. On the counter, lay out 4 slices of bread. Divide half the Boursin among the 4 slices; spread it in an even layer. Top with strips of pepper, red onion, arugula, and tomatoes. Sprinkle with salt and black pepper. 6. Place 4 more slices of toast on the counter. Divide the avocado among the 4 slices. With a fork, press the avocado gently into the toast so it stays put on the bread. Place the toasts, avocado-side up, on the other sandwiches. Sprinkle with salt and black pepper. 7. Set the cucumber and sprouts on the avocado. 8. Divide the remaining Boursin among the last 4 slices of toast. Spread it evenly. Set the toasts, Boursin-side down, on the sprouts to close the sandwiches. 9. With a serrated knife, cut the sandwiches in half on the diagonal. Secure the halves with toothpicks, if you like. Karoline Boehm Goodnick Serves 4 The California club sandwich is distinguished from a standard club by its layer of avocado. Like all clubs, the California version is typically constructed with three slices of toasted bread sandwiching cold cuts, lettuce, and tomatoes. In this meatless variation, the stars are Boursin cheese, avocados, and roasted red peppers. The only time-consuming component is roasting the peppers. To make your own, put them in a very hot oven to blacken, then transfer them to a bowl, cover with plastic wrap, and let the skins steam off as they cool. They'll peel easily at this point; slice the bright red flesh into long planks. You can certainly buy roasted peppers and hummus is a nice substitute for the Boursin, if you like. California Clubs are for warm nights, patio dining, and lazy afternoon lunches sipping iced tea. 2 red bell peppers 12 slices whole-grain bread 4 tablespoons olive oil 1 package (about 5 ounces) Boursin cheese ½ medium red onion, very thinly sliced Large handful fresh arugula, large stems removed 2 medium tomatoes, cored and thickly sliced Salt and black pepper, to taste 1 ripe avocado, halved, pitted, and thinly sliced 1 English cucumber, thinly sliced ½ cup fresh sprouts or micro greens 1. Set the oven at 550 degrees. Have on hand a rimmed baking sheet. 2. Place the peppers on the baking sheet. Roast for 15 minutes, or until the skins blackened and char all over. Transfer the peppers to a bowl, cover tightly with plastic wrap, and leave to cool. 3. With your hands, remove and discard the blackened skins, stems, and cores of the peppers. Cut the flesh into wide strips the length of the peppers. 4. Toast all the bread slices. 5. Brush all the slices of toast on both sides with olive oil. On the counter, lay out 4 slices of bread. Divide half the Boursin among the 4 slices; spread it in an even layer. Top with strips of pepper, red onion, arugula, and tomatoes. Sprinkle with salt and black pepper. 6. Place 4 more slices of toast on the counter. Divide the avocado among the 4 slices. With a fork, press the avocado gently into the toast so it stays put on the bread. Place the toasts, avocado-side up, on the other sandwiches. Sprinkle with salt and black pepper. 7. Set the cucumber and sprouts on the avocado. 8. Divide the remaining Boursin among the last 4 slices of toast. Spread it evenly. Set the toasts, Boursin-side down, on the sprouts to close the sandwiches. 9. With a serrated knife, cut the sandwiches in half on the diagonal. Secure the halves with toothpicks, if you like. Karoline Boehm Goodnick
Boston Globe
22-04-2025
- Lifestyle
- Boston Globe
Recipe: Toss a bright spring salad of asparagus, green peas, and chickpeas with lemon-dill dressing
Serves 4 Hearty spring salads with vegetables and legumes are easy to assemble and packed with protein. Toss a bowl for guests, make one to carry to an end-of-school potluck or a picnic on a fine day, or pack the salad for a brown bag lunch. It's also a good choice for weekend batch cooking. Though green vegetables in the bowl will lose their brightness in the fridge after a few days, that won't affect the taste. This salad of chickpeas features asparagus and peas, the gems of the spring harvest. If fresh peas are available, shuck them and boil them for a couple of minutes; take care not to overcook them. Chilling in ice water prevents them from cooking further after you drain them. Frozen peas are a good choice year-round, and they only require a quick dip in boiling water. Cut asparagus spears into short lengths, chop cucumber, crumble feta, and add plenty of dill and lemon juice for a bright, satisfying bowl. Salt and pepper, to taste 1 bunch fresh asparagus, ends trimmed, and cut into 1-inch pieces 1 cup fresh or frozen green peas Grated rind and juice of 1 lemon 3 tablespoons olive oil 1 clove garlic, finely chopped ¼ cup coarsely chopped fresh dill ½ English cucumber or 2 mini cucumbers, coarsely chopped 1 shallot, finely chopped 1 can (15 ounces) chickpeas, drained 2 ounces feta, crumbled Extra fresh dill (for garnish) 1. Have on hand a large bowl of ice water. Line a rimmed baking sheet with a clean kitchen towel or paper towels. Bring a large pot of salted water to a boil. 2. Drop the asparagus and fresh peas (not frozen) into the boiling water. Cook for 1 to 2 minutes, or until they are tender but still bright green. If using frozen peas, add them when the asparagus are tender and cook for 30 seconds. Drain into a colander and transfer the vegetables to the ice water. When they are cold, remove them from the water. Spread out on the towel or paper towels to dry. 3. In a bowl large enough to hold all the ingredients, whisk the lemon rind and juice with a pinch each of salt and pepper. Gradually whisk in the olive oil. Remove the whisk and use a large spoon to stir in the garlic and dill. 4. Add the asparagus, peas, cucumber, shallot, and chickpeas. Toss gently until all the salad ingredients are coated with dressing. 5. Transfer to a platter or plates. Top with crumbled feta. Tear fresh dill sprigs right over the salad as a garnish. Karoline Boehm Goodnick Serves 4 Hearty spring salads with vegetables and legumes are easy to assemble and packed with protein. Toss a bowl for guests, make one to carry to an end-of-school potluck or a picnic on a fine day, or pack the salad for a brown bag lunch. It's also a good choice for weekend batch cooking. Though green vegetables in the bowl will lose their brightness in the fridge after a few days, that won't affect the taste. This salad of chickpeas features asparagus and peas, the gems of the spring harvest. If fresh peas are available, shuck them and boil them for a couple of minutes; take care not to overcook them. Chilling in ice water prevents them from cooking further after you drain them. Frozen peas are a good choice year-round, and they only require a quick dip in boiling water. Cut asparagus spears into short lengths, chop cucumber, crumble feta, and add plenty of dill and lemon juice for a bright, satisfying bowl. Salt and pepper, to taste 1 bunch fresh asparagus, ends trimmed, and cut into 1-inch pieces 1 cup fresh or frozen green peas Grated rind and juice of 1 lemon 3 tablespoons olive oil 1 clove garlic, finely chopped ¼ cup coarsely chopped fresh dill ½ English cucumber or 2 mini cucumbers, coarsely chopped 1 shallot, finely chopped 1 can (15 ounces) chickpeas, drained 2 ounces feta, crumbled Extra fresh dill (for garnish) 1. Have on hand a large bowl of ice water. Line a rimmed baking sheet with a clean kitchen towel or paper towels. Bring a large pot of salted water to a boil. 2. Drop the asparagus and fresh peas (not frozen) into the boiling water. Cook for 1 to 2 minutes, or until they are tender but still bright green. If using frozen peas, add them when the asparagus are tender and cook for 30 seconds. Drain into a colander and transfer the vegetables to the ice water. When they are cold, remove them from the water. Spread out on the towel or paper towels to dry. 3. In a bowl large enough to hold all the ingredients, whisk the lemon rind and juice with a pinch each of salt and pepper. Gradually whisk in the olive oil. Remove the whisk and use a large spoon to stir in the garlic and dill. 4. Add the asparagus, peas, cucumber, shallot, and chickpeas. Toss gently until all the salad ingredients are coated with dressing. 5. Transfer to a platter or plates. Top with crumbled feta. Tear fresh dill sprigs right over the salad as a garnish. Karoline Boehm Goodnick
Boston Globe
15-04-2025
- General
- Boston Globe
Recipe: A smashed potato crust on this quiche, filled with eggs and asparagus, is ideal for Easter brunch
Smashed Potato and Asparagus Quiche Karoline Boehm Goodnick for The Boston Globe Makes one 9-inch round A potato-crust quiche is pretty on an Easter brunch buffet, especially for vegetarians and gluten-free folks. For the cook on a budget, even with the high price of eggs, it's less expensive than a lamb roast or ham. The quiche is made in a springform pan with smashed potatoes as the crust. The potatoes are actually cooked three times: first boiled whole until tender, then smashed into the pan and prebaked as a crust, and finally filled with eggs, asparagus, spinach, and herbs and baked again. When the tart is done, the potato crust is golden brown, even a little crispy. Prep the filling while the potatoes are cooking. Quickly boil the asparagus and then submerge the short lengths into ice water to avoid overcooking. Wilt the spinach in a skillet of onion and garlic, and beat the eggs with heavy cream and fresh herbs. Goat cheese goes onto the filling in dollops. The quiche is done when the eggs are just set in the center. Serve warm wedges with a mixed lettuce salad. Butter (for the pan) 6 medium Yukon Gold potatoes (about 1 3/4 pounds), unpeeled Salt and pepper, to taste 2 tablespoons olive oil ½ large bunch fresh asparagus, ends trimmed and discarded, stalks cut into 1-inch pieces 1 small onion, finely chopped 1 clove garlic, finely chopped 5 ounces fresh baby spinach 6 eggs, lightly beaten 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley ½ cup heavy cream 4 ounces soft goat cheese 1. Set the oven at 400 degrees. Butter a 9-inch springform pan. If your pan is aluminum, line the bottom and sides with parchment paper, cut to fit the pan and pressed into it. Butter the paper. If your pan is nonstick, butter it (you don't need to line it with parchment). 2. Place the potatoes in a large saucepan, cover with 1 inch of cold water, and bring to a boil. Lower the heat, cover the pan, and simmer for 30 to 35 minutes, or until the potatoes are tender when pierced with a skewer. Drain into a colander; cool to room temperature. 3. Place one or two potatoes in the springform pan; with a flat bottom measuring cup or your hands, gently smash and press the potatoes firmly into the bottom and 1 inch up the sides of the pan. Continue smashing until all the potatoes are in the pan. Sprinkle with salt and pepper and 1 tablespoon of the olive oil. Bake the potato crust for 20 minutes. 4. Meanwhile, bring another saucepan of salted water to a boil. Have on hand a bowl of ice water. Add the asparagus to the boiling water. Cook for 3 minutes, or until the asparagus are tender but still bright green. With a slotted spoon, transfer the asparagus to the ice water. When they are cold, drain into a sieve. 5. In a skillet over medium-high heat, heat the remaining 1 tablespoon olive oil. Add the onion and cook, stirring often, for 2 to 3 minutes or until softened and beginning to brown. Add the garlic and cook, stirring, for 1 minute. Add the spinach to the pan, and cook, carefully turning the leaves, for 2 to 3 minutes, or until completely wilted. Remove from the heat. 6. In a bowl, whisk the eggs, chives, parsley, heavy cream, and a generous pinch each of salt and pepper. 7. Crumble half of the goat cheese and place it on the potatoes. Add the asparagus and spread it in a single layer. Top with the spinach mixture. Crumble the remaining goat cheese over the spinach. Pour the egg mixture into the pan. 8. Transfer to the bottom rack of the oven. Bake for 25 minutes. Move the pan to the top rack of the oven. Continue baking for 10 to 15 minutes, or until the top is lightly browned and the eggs are set; the internal temperature of the quiche will be 160 degrees in the center. (Total baking time is 35 to 40 minutes.) 9. Set the pan on a wire rack to cool slightly. Unlatch the ring from the springform pan. While it's still warm, serve the quiche cut into wedges. Karoline Boehm Goodnick Makes one 9-inch round A potato-crust quiche is pretty on an Easter brunch buffet, especially for vegetarians and gluten-free folks. For the cook on a budget, even with the high price of eggs, it's less expensive than a lamb roast or ham. The quiche is made in a springform pan with smashed potatoes as the crust. The potatoes are actually cooked three times: first boiled whole until tender, then smashed into the pan and prebaked as a crust, and finally filled with eggs, asparagus, spinach, and herbs and baked again. When the tart is done, the potato crust is golden brown, even a little crispy. Prep the filling while the potatoes are cooking. Quickly boil the asparagus and then submerge the short lengths into ice water to avoid overcooking. Wilt the spinach in a skillet of onion and garlic, and beat the eggs with heavy cream and fresh herbs. Goat cheese goes onto the filling in dollops. The quiche is done when the eggs are just set in the center. Serve warm wedges with a mixed lettuce salad. Butter (for the pan) 6 medium Yukon Gold potatoes (about 1 3/4 pounds), unpeeled Salt and pepper, to taste 2 tablespoons olive oil ½ large bunch fresh asparagus, ends trimmed and discarded, stalks cut into 1-inch pieces 1 small onion, finely chopped 1 clove garlic, finely chopped 5 ounces fresh baby spinach 6 eggs, lightly beaten 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley ½ cup heavy cream 4 ounces soft goat cheese 1. Set the oven at 400 degrees. Butter a 9-inch springform pan. If your pan is aluminum, line the bottom and sides with parchment paper, cut to fit the pan and pressed into it. Butter the paper. If your pan is nonstick, butter it (you don't need to line it with parchment). 2. Place the potatoes in a large saucepan, cover with 1 inch of cold water, and bring to a boil. Lower the heat, cover the pan, and simmer for 30 to 35 minutes, or until the potatoes are tender when pierced with a skewer. Drain into a colander; cool to room temperature. 3. Place one or two potatoes in the springform pan; with a flat bottom measuring cup or your hands, gently smash and press the potatoes firmly into the bottom and 1 inch up the sides of the pan. Continue smashing until all the potatoes are in the pan. Sprinkle with salt and pepper and 1 tablespoon of the olive oil. Bake the potato crust for 20 minutes. 4. Meanwhile, bring another saucepan of salted water to a boil. Have on hand a bowl of ice water. Add the asparagus to the boiling water. Cook for 3 minutes, or until the asparagus are tender but still bright green. With a slotted spoon, transfer the asparagus to the ice water. When they are cold, drain into a sieve. 5. In a skillet over medium-high heat, heat the remaining 1 tablespoon olive oil. Add the onion and cook, stirring often, for 2 to 3 minutes or until softened and beginning to brown. Add the garlic and cook, stirring, for 1 minute. Add the spinach to the pan, and cook, carefully turning the leaves, for 2 to 3 minutes, or until completely wilted. Remove from the heat. 6. In a bowl, whisk the eggs, chives, parsley, heavy cream, and a generous pinch each of salt and pepper. 7. Crumble half of the goat cheese and place it on the potatoes. Add the asparagus and spread it in a single layer. Top with the spinach mixture. Crumble the remaining goat cheese over the spinach. Pour the egg mixture into the pan. 8. Transfer to the bottom rack of the oven. Bake for 25 minutes. Move the pan to the top rack of the oven. Continue baking for 10 to 15 minutes, or until the top is lightly browned and the eggs are set; the internal temperature of the quiche will be 160 degrees in the center. (Total baking time is 35 to 40 minutes.) 9. Set the pan on a wire rack to cool slightly. Unlatch the ring from the springform pan. While it's still warm, serve the quiche cut into wedges. Karoline Boehm Goodnick
Boston Globe
25-03-2025
- General
- Boston Globe
Recipe: Middle Eastern arayes, meat-stuffed pita pockets, are perfect for family dinner
Serves 6 Middle Eastern arayes, pita pockets filled with ground meat, are packed with flavor and easy enough to get young cooks in on the prep. Make them for a weeknight family dinner. Season ground meat (lamb or beef or a combination, or turkey or chicken) with fresh herbs, cumin, and paprika, then tuck the raw mixture into a pita pocket. Brush the bread with olive oil and bake them until the bread is crispy on the outside and the meat is cooked through. In warm weather, they can go onto a grill. Serve piping hot sandwiches with a cooling cucumber-yogurt sauce. SAUCE 1 cup Greek yogurt 1 medium cucumber, peeled, seeded, and finely chopped 1 clove garlic, finely chopped ½ cup chopped fresh mint Grated rind and juice of 1 lemon Salt, to taste 1. In a bowl, combine the yogurt, cucumber, garlic, mint, lemon rind and juice, and salt. 2. Stir well. Taste for seasoning and add more salt, if you like. FILLING 1½ pounds ground beef or any other ground meat or a mix 1 cup chopped fresh parsley ⅓ cup chopped fresh cilantro 2 tablespoons paprika 2 tablespoons tomato paste 1 tablespoon ground cumin Grated rind of 1 lemon ½ teaspoon salt ¼ teaspoon pepper 6 small (6-to-8-inch) pita rounds with pockets 3 tablespoons olive oil ½ red onion, thinly sliced (for serving) 1 green bell pepper or another sweet or hot pepper, cored and thinly sliced (for serving) Extra sprigs fresh parsley, leaves removed (for serving) 1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet. 2. In a bowl, combine the beef or other ground meat, parsley, cilantro, paprika, tomato paste, cumin, lemon rind, salt, and pepper. With your hands, mix until mostly blended. Divide the beef mixture into 6 equal pieces. Form each portion into a disk slightly smaller than the pita rounds. 3. With a paring knife, cut a thin slice from an edge of one side of the pita. This will allow for an entry to open the pocket of the pita. Gently open the pocket with your fingers, keeping all remaining sides intact. 4. Tuck a beef patty into each pita pocket, pressing the open edge firmly to seal it. Set the filled pitas on the baking sheet. Brush the tops with half of the olive oil. 5. Bake for 10 minutes. Turn each pita, and brush the tops with the remaining olive oil. Continue baking for 10 minutes, or until a meat thermometer inserted into the thickest part of a patty registers 135 degrees. (Total baking time is 20 minutes.) 6. Cut the pita breads in half. Serve with the yogurt sauce, sliced red onion, bell peppers, and extra parsley for tucking into the pockets. Karoline Boehm Goodnick Serves 6 Middle Eastern arayes, pita pockets filled with ground meat, are packed with flavor and easy enough to get young cooks in on the prep. Make them for a weeknight family dinner. Season ground meat (lamb or beef or a combination, or turkey or chicken) with fresh herbs, cumin, and paprika, then tuck the raw mixture into a pita pocket. Brush the bread with olive oil and bake them until the bread is crispy on the outside and the meat is cooked through. In warm weather, they can go onto a grill. Serve piping hot sandwiches with a cooling cucumber-yogurt sauce. SAUCE 1 cup Greek yogurt 1 medium cucumber, peeled, seeded, and finely chopped 1 clove garlic, finely chopped ½ cup chopped fresh mint Grated rind and juice of 1 lemon Salt, to taste 1. In a bowl, combine the yogurt, cucumber, garlic, mint, lemon rind and juice, and salt. 2. Stir well. Taste for seasoning and add more salt, if you like. FILLING 1½ pounds ground beef or any other ground meat or a mix 1 cup chopped fresh parsley ⅓ cup chopped fresh cilantro 2 tablespoons paprika 2 tablespoons tomato paste 1 tablespoon ground cumin Grated rind of 1 lemon ½ teaspoon salt ¼ teaspoon pepper 6 small (6-to-8-inch) pita rounds with pockets 3 tablespoons olive oil ½ red onion, thinly sliced (for serving) 1 green bell pepper or another sweet or hot pepper, cored and thinly sliced (for serving) Extra sprigs fresh parsley, leaves removed (for serving) 1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet. 2. In a bowl, combine the beef or other ground meat, parsley, cilantro, paprika, tomato paste, cumin, lemon rind, salt, and pepper. With your hands, mix until mostly blended. Divide the beef mixture into 6 equal pieces. Form each portion into a disk slightly smaller than the pita rounds. 3. With a paring knife, cut a thin slice from an edge of one side of the pita. This will allow for an entry to open the pocket of the pita. Gently open the pocket with your fingers, keeping all remaining sides intact. 4. Tuck a beef patty into each pita pocket, pressing the open edge firmly to seal it. Set the filled pitas on the baking sheet. Brush the tops with half of the olive oil. 5. Bake for 10 minutes. Turn each pita, and brush the tops with the remaining olive oil. Continue baking for 10 minutes, or until a meat thermometer inserted into the thickest part of a patty registers 135 degrees. (Total baking time is 20 minutes.) 6. Cut the pita breads in half. Serve with the yogurt sauce, sliced red onion, bell peppers, and extra parsley for tucking into the pockets. Karoline Boehm Goodnick
