Doc V's Healthy Kitchen

You know that classical question : ‘What would you order in case it would be your last meal?’ I can only hope my appetite hasn’t gone by then, so I prefer not to wait until that day, but Middle Eastern food would be on my bucket list. The colors, the flavors, the mezze style, ..I love it.Iris, being a real vegetarian, and myself, being a flexitarian, creates occasionally for extra cooking time. Tonight, turkey kofta for me and lentil cookies for Iris : same herbs, different base.Boil 120 grams of dried lentils and 2 garlic cloves in salted water for approximately 20 mins, until soft. Drain.Chop a handful of parsley, put in a mortar. Add 1 teaspoon of cinnamon, 1 teaspoon of coriander seeds 2 teaspoons of cumin seeds, a large pinch of cayenne pepper, 1/2 of a teaspoon of ginger powder. Grind, add some salt.Mix 250 grams of minced turkey with 4 chopped garlic cloves, 1/2 of a chopped red onion, 1/2 of the spices. Mix. Oil your hands and make 4 kofta. Put on baking paper.Put the lentils in a small blender. Add the other 1/2 of the spices, the other 1/2 of the onion and 1 egg. Blend. Create 4-5 lentil sausages. Put them on baking paper.Bake in the oven at 180° for 20 mins.Boil 2 corncobs in salted water, until ready. Put on baking paper. Spread some butter.After 20 mins, cover the lentil sausages, turn the kofta. Put the corn in the oven. Bake for another 20 mins.Mix 1,5 table spoon of tahini with the juice of 1/2 of a lemon. Mix, add some water. Add 200 grams of low fat Greek yogurt. Mix, add pepper and salt. Finish with a drizzle of honey and roasted sesame seeds.Slice 2 large tomatoes and 1 fresh onion. Spread on a plate. Spread pepper, salt and a drizzle of sweet balsamic vinegar.Serve all together. For really big eaters, serve with flatbread.