Editorial sample recipeTurkishintermediatehalalhigh-protein

Turkish Sumac Braised Lamb Köfte With Minted Garlic Yogurt

Name: Turkish Sumac Braised Lamb Köfte With Minted Garlic Yogurt
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 450 g ground lamb; 0.25 cup fine bulgur wheat; 1 medium yellow onion, finely grated; 4 cloves garlic, minced; 1.5 tbsp ground sumac; 1 tbsp dried mint; 400 g canned crushed tomatoes; 2 tbsp olive oil; 1 cup plain Greek yogurt

Tender spiced lamb meatballs cooked in a sumac-infused tomato reduction and served over garlic-infused yogurt.

Prep: 20 min
Cook: 25 min
Total: 45 min

AI-generated illustration of Turkish Sumac Braised Lamb Köfte With Minted Garlic Yogurt

AI illustration

Technique to learn

Köfte Kneading and Searing

Vigorously working minced meat with onion juices and fine grain to build bind before quick pan-searing locks in juices.

Instructions

Step 1: In a mixing bowl, combine the ground lamb, fine bulgur, grated onion, half of the minced garlic, half of the dried mint, 1 teaspoon salt, and half teaspoon black pepper. Knead for 3 minutes until cohesive.

Step 2: Roll the lamb mixture into walnut-sized meatballs to yield roughly 16 pieces.

Step 3: Heat olive oil in a wide skillet over medium-high heat. Add meatballs and brown on all sides for about 6 minutes, then transfer to a plate.

Step 4: In the same skillet, add crushed tomatoes, 1 tablespoon ground sumac, remaining dried mint, and 1/4 cup water. Bring to a simmer over medium heat.

Step 5: Return meatballs to the skillet, reduce heat to low, cover, and simmer for 12 minutes until cooked through and sauce thickens.

Step 6: Whisk the plain Greek yogurt with remaining minced garlic and a pinch of salt. Spread yogurt onto serving plates, top with meatballs and warm tomato sauce, and finish with remaining sumac.

Cooking tips

Kneading the meatball mixture thoroughly helps activate proteins so the köfte hold together without eggs.
Let bulgur soak up the onion juices for 5 minutes before shaping meatballs for better texture.
Original home-cooking adaptation inspired by Turkish; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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