Persian Cucumber Yogurt (Maast-o Khiar)
Wasabi Trout
Chicken and Feta Burgers
- 1 (32 ounce) container plain yogurt
- 3 English cucumbers, peeled and cubed
- 1 clove garlic, minced
- 1 shallot, finely chopped
- 5 tablespoons dried dill weed
- 1 teaspoon oregano
- 1 teaspoon pepper
- In a medium bowl, stir together the yogurt, cucumbers, garlic, and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavors.
Wasabi Trout
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 teaspoons wasabi paste
- 1 teaspoon minced garlic
- 1/4 teaspoon crushed oregano, or more to taste
- 1 pinch ground black pepper, or to taste
- 4 (4 ounce) fillets trout
- 1 pinch Cajun seasoning (such as Tony Chachere's), or to taste
- Preheat oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and grease with olive oil.
- Mix soy sauce, olive oil, wasabi paste, garlic, oregano, and black pepper in a bowl. Cut a diagonal slash across each piece of fish and coat fish with wasabi mixture; spoon remaining wasabi mixture over fish and into the diagonal cuts. Place fish into prepared baking dish and sprinkle with Cajun seasoning.
- Bake in the preheated oven until fish is opaque and flakes easily, 7 to 9 minutes.
Chicken and Feta Burgers
- 1 1/2 pounds ground chicken
- 3 tablespoons chopped fresh oregano
- 1 tablespoon Kalamata-olive tapenade
- 2 ounces crumbled feta cheese
- 1 1/2 tablespoons crushed garlic
- 1/4 teaspoon kosher salt
- 1/8 tablespoon coarse-ground black pepper
- Mix chicken, oregano, tapenade, feta cheese, and garlic together in a bowl; form into 4 patties. Season burgers with salt and pepper.
- Preheat an outdoor grill for high heat and lightly oil the grate with olive oil.
- Cook patties until charred on bottom, about 5 minutes. Flip the burgers and finish cooking, refraining from flattening with your spatula until no longer pink in the middle, about 5 minutes more. Drain on a plate lined with paper towels before serving.