White House Grill
Chef Raci Erdem
Born in Istanbul, Turkey, Chef Raci Erdem has lived in the Pacific Northwest since 1992, and opened The White House Grill in 1996. Chef Raci thinks sumac seasoning should be in everybody’s house! “It’s so versatile and is great for adding flavor to salad dressing, meats, hummus and tzastziki.”
KÖFTE (MEAT BALLS)
Köfte is very traditional in Greece and Turkey. It is common for restaurants to serve the Köfte and salad together.
» 2 lbs of ground beef
» 1 yellow onion finely chopped
» ½ cup finely chopped Italian parsley
» 3 tsp sumac
» 1 tsp salt
» 1 tsp pepper
» 1 tsp dried oregano
» 1 egg
Mix all ingredients together and form small patties. Grill to your desired temperature.
Story continues after a quick message from our sponsor below.
WHITE BEAN SALAD
» 2 cans of white beans (rinse in cold water)
» ½ of a yellow onion (thickly sliced)
» 1 tomato (thinly sliced)
» 1 jalapeno (diced)
» 1 tsp sumac
» ½ tsp salt & black pepper
Gently mix together.
Dressing
» 2 garlic cloves (chopped)
» ¼ cup of olive oil
» 2 tbsp red wine vinegar
» 2 tbsp lemon juice
» Dash of salt
Photography by Joel Riner
As Featured In: 2018 Summer/Fall CDA Edition
