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Heat 2 teaspoons of canola oil in a medium sauté pan or skillet over medium heat. Add the onion and a three-finger pinch of salt and cook until the onion begins to release some moisture and soften, 1 or 2 minutes. Toss in the garlic and cook, stirring, until the onion is translucent and the garlic is softened, 2 or 3 minutes. Scrape out onto a plate and let cool.
Meanwhile, put the bread in a small bowl and pour in the milk.
In a mixing bowl, combine the onion and garlic and ground turkey. Squeeze out the bread, discarding the milk, and add the bread along with the oregano, mint, coriander, cumin, cinnamon, nutmeg, and a good teaspoon of salt and pepper. Add the zest of 1 lemon. Mix the ingredients with your hands until they're all evenly distributed. I like to taste this mixture raw to check for seasoning (it's delicious), but you can sauté it first if you wish. Cover with plastic wrap and refrigerate until ready to use (up to 1 day).
Form the mixture into balls, a little smalle
Heat 2 teaspoons of canola oil in a medium sauté pan or skillet over medium heat. Add the onion and a three-finger pinch of salt and cook until the onion begins to release some moisture and soften, 1 or 2 minutes. Toss in the garlic and cook, stirring, until the onion is translucent and the garlic is softened, 2 or 3 minutes. Scrape out onto a plate and let cool.
Meanwhile, put the bread in a small bowl and pour in the milk.
In a mixing bowl, combine the onion and garlic and ground turkey. Squeeze out the bread, discarding the milk, and add the bread along with the oregano, mint, coriander, cumin, cinnamon, nutmeg, and a good teaspoon of salt and pepper. Add the zest of 1 lemon. Mix the ingredients with your hands until they''re all evenly distributed. I like to taste this mixture raw to check for seasoning (it''s delicious), but you can sauté it first if you wish. Cover with plastic wrap and refrigerate until ready to use (up to 1 day).
Form the mixture into balls, a little smaller than golf balls. You should have about 20. Roll them in flour, shaking off any excess.
In a large shallow pan, add enough canola oil to come up to about a third the height of a keftede and heat over medium heat until hot (the keftedes should sizzle immediately upon hitting the oil). Pan-fry the keftedes, turning once, until just cooked through but still moist inside and with a nice crust outside, about 4-6 minutes (cut open if you''re unsure whether they''re done). Remove to a paper-towel-lined plate to drain.
Arrange the keftedes on a serving platter. Serve the lemon wedges on the side for squeezing on top. Serve with a side salad.
