This week I am featuring recipes from chef Einat Admony owner of several restaurants in NYC.  I made a couple of adjustments, I ‘m not a fan of cilantro so I left it out and added more parsley. I also found what it appears to be an error in the recipe. It called for 3 tablespoons of kosher salt which was way too much salt for the turkey balls.

for the Turkey balls;

1 pound of ground turkey

1 1/2 tablespoons of canola oil

1 teaspoon of sweet Hungarian paprika

1 1/2 teaspoons of ground cumin

1 tablespoon of kosher salt

1/2 teaspoon of freshly ground pepper

1/2 cup finely chopped parsley

1/4 cup of chopped fresh cilantro

1/2 cup  of crumbs from Challah bread

for the okra sauce;

3 tablespoons of olive oil

1 medium onion finely chopped

1 pound of frozen or fresh okra, cut into thirds

1 1/2 tablespoon of tomato paste

4 plum tomatoes, finely chopped (I used canned)

1/4 cup of fresh lemon juice

1 teaspoon of coriander seeds, crushed

1 1/2 teaspoons of sweet Hungarian paprika

1/2 teaspoon chile flakes

2 teaspoon of sugar

1 tablespoon of kosher salt

1 teaspoon of freshly ground pepper

Combine all the ingredients for the turkey balls in a large bowl. Mix well and make golf-sized balls. Set aside .


Heat the olive oil in a deep skillet over medium heat, add the onions and saute till translucent, about 5 minutes. Add the okra and cook for another 5 minutes. Add the tomato paste and cook for another 3 minutes. Add the chopped tomatoes and lemon juice. Stir in the coriander, paprika, chile flakes, sugar , salt and pepper.

Bring to a boil and add the turkey balls. Bring to a boil again, the lower heat to a rapid simmer. Cover and cook for 40 minutes, stirring occasionally.

Serve over rice. Serves 4 to 6.

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