Adapted from The Jerusalem Cookbook
1 lb ground turkey
1 large zucchini, coarsely grated (scant 2 cups)
3 green onions, thinly sliced
1 large egg
2 tbsp chopped mint
2 tbsp chopped cilantro
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp salt
½ tsp fresh ground pepper
½ tsp cayenne pepper
6 tbsp sunflower oil, for searing
Sour cream and Sumac Sauce
scant ½ cup sour cream
scant ⅔ cup Greek yogurt
1 tsp grated lemon zest
1 tbsp freshly squeezed lemon juice
1 small clove garlic, crushed
1½ tsp olive oil
1 tbsp sumac
½ tsp salt
¼ tsp ground pepper
Combine the ingredient for the sour cream sauce in a small bowl. Stir well. Refrigerate.
Preheat oven to 425 degrees.
In a large bowl, combine all the ingredients for the meatballs except the sunflower oil.
Mix with your hands and then shape into 18 burgers (sliders).
Pour sunflower oil in a large frying pan. Heat over medium heat until hot, then sear the meatballs in batches on all sides. Cook each batch for about 4 minutes per side, until golden brown.
Transfer the seared meatballs to a baking sheet lined with waxed paper, tin foil, or a silicone pad. Place in the oven for 5 to 7 minutes, or until cooked through.
Serve warm or at room temperature, with sauce spooned over on on the side.
Note: Yummy served in pita with sliced tomatoes and spring mix lettuce, though obviously not at Passover!