Bahrain Burgers with Roasted Fingerling Potatoes and Middle Eastern Salad

After returning home from Bahrain I was craving the wonderful food and flavors I experienced there. I knew I would never be able to duplicate the wonderful meals I had there so I decided to combine the flavors of the Middle East with the flavor of Greece because they are so similar and I came up with this wonderful meal. The pitas are also homemade and I will be sharing that recipe in a future post. For today's post I will share the burgers, the tzatziki sauce, middle eastern salsa, Bahrain burgers, and roasted fingerling potatoes. Make the tzatziki sauce and salsa ahead and keep in the fridge so the flavors can blend! This is a wonderful meal for company, it is fresh, pretty, and most importantly, tasty!

Tzatziki Sauce



16 oz. plain Greek yogurt
1 large cucumber, shredded
3 to 4 cloves of garlic, crushed and chopped finely
a few springs of fresh dill, chopped

Mix this all up, put in a bowl with a lid and pop in the fridge until time to serve. You can also make this using half cream cheese and half yogurt to make a thick spread for bread or crackers.



Middle Eastern Salsa


3 ripe tomatoes, diced
half purple onion, diced
juice from 1 lemon
fresh oregano and fresh parsely to taste-chiffonade (roll up and slice)
2 tsp. red wine or balsamic vinegar

Mix all of the ingredients in a bowl, cover and store in refrigerator until ready to use.



Bahrain Burgers

1 lb ground buffalo (or to be more authentic, lamb)
1/2 c. crumbled feta cheese
1 tsp. each worcestershire sauce and balsamic vinegar
2 sprigs dill, chopped fine
1 tsp. fresh oregano, chopped fine
2 tbsp. olive oil

Mix all the ingredients by hand until just blended. Loosely shape the buffalo into patties, you should get 6 or so small-sized patties. Handle the meat as little as possible to keep it tender and juicy. Either grill or broil until done to your desired done-ness, we like medium well, anything more than that and it is very dry.

To serve put into pita bread with the middle eastern salsa and tzatziki sauce.

Roasted Fingerling Potatoes


1 bag of fingerling potatoes, halved
2 tbsp. olive oil
3 sprigs fresh dill, finely chopped
1 tbsp. fresh oregano, finely chopped
1 clove garlic, cut in half
salt and pepper

If you have stoneware that you bake in, put it in the oven while it pre-heats. Preheat your oven to 400 degrees.

Toss the potatoes with the oil, herbs, salt, and pepper.

When the oven preheats pull your stoneware out of the oven, if you aren't using stoneware then use a roasting pan. Rub the roasting pan or stoneware with the cut side of the garlic. Put the potatoes into the cooking vessel and toss a few times. Roast until they are done, about 20-30 minutes for small potatoes, more if they are larger.

The salad is your basic greek salad with romaine, kalamata olives, chopped tomatoes, and diced cucumber. For the dressing I whisked together lemon juice, chopped oregano, dill, parsely, chopped shallot, and chopped garlic then I slowly poured olive oil in while whisking the whole time.

Comments

  1. That looks delicious.

    Hey can you post your tomatoe bisque recipe?? i saw it on your fb pictures =D

    ReplyDelete
  2. Thanks!

    I will post it, the quick version and the truly homemade version! ;)

    ReplyDelete

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