Turkish · intermediate
Turkish Sumac Braised Lamb Köfte With Minted Garlic Yogurt
Tender spiced lamb meatballs cooked in a sumac-infused tomato reduction and served over garlic-infused yogurt.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
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.
- 02
Roll the lamb mixture into walnut-sized meatballs to yield roughly 16 pieces.
- 03
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.
- 04
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.
- 05
Return meatballs to the skillet, reduce heat to low, cover, and simmer for 12 minutes until cooked through and sauce thickens.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
Köfte Kneading and Searing
Vigorously working minced meat with onion juices and fine grain to build bind before quick pan-searing locks in juices.
Notes from the kitchen
- 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.
