SPICED LAMB MEATBALLS WITH YOGURT AND HERBS
These spice-loaded meatballs have a Turkish inflection. The warm yogurt sauce adds tang and richness, along with a sprinkling of tart sumac powder and chopped mint. American "Greek-style" yogurt is not always tart enough, but it can be thinned with a bit of buttermilk or even lemon juice. Whisking it with cornstarch and egg produces a silky sauce. Though the ingredient list looks long, this is a simple and impressive dish to make.
Provided by David Tanis
Categories dinner, easy, meatballs, main course
Time 1h
Yield 5 to 6 servings
Number Of Ingredients 21
Steps:
- In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne. Beat 2 of the eggs and add to meat, mixing until incorporated. Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat.
- Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set aside on a baking sheet. You should have about 30 1-ounce meatballs.
- Heat oven to 225 degrees. In a large skillet, heat 2 tablespoons oil over medium-high heat. When shimmering, add meatballs in one layer and brown for 2 to 3 minutes. Turn and cook for 4 to 5 minutes more. (Work in batches, if necessary, to avoid crowding the pan.) Transfer to a paper towel-lined baking sheet to blot any extra oil, then pile meatballs on a heatproof serving platter and keep warm in the oven.
- Pour off any excess oil from skillet and turn heat to high. Add broth and bring to a simmer. In a bowl, whisk together yogurt; 1/2 teaspoon salt; remaining egg, beaten; and cornstarch. Pour yogurt mixture in a thin stream into the hot broth, whisking constantly. Turn heat down slightly and continue whisking until yogurt is heated through and slightly thickened, about 1 minute. Do not let mixture boil.
- Pour hot yogurt sauce over meatballs. Sprinkle crumbled feta, sumac and crushed red pepper on top. Finish with pinches of turmeric, if using, and sprinkle with mint, dill and cilantro. Serve immediately with rice, orzo, pita bread or potatoes.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 35 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 14 grams, Sodium 599 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED STEAK FLATBREADS WITH HORSERADISH DRESSING
Steps:
- Preheat a grill, grill pan or large cast-iron skillet over medium-high heat. Brush the steak with olive oil and season with salt and pepper. Cook the steak, flipping, until medium-rare, 8 to 10 minutes. Transfer the steak to a carving board and let rest for 5 minutes.
- Meanwhile, in a small bowl, whisk the sour cream with the horseradish and lemon juice. Season the dressing generously with salt and pepper.
- Brush the flatbreads with olive oil. Working in batches, if necessary, cook over high heat, flipping, until lightly charred and crisp, 4 to 5 minutes. Transfer to a baking sheet or wire rack.
- Thinly slice the steak against the grain. Spread some of the horseradish sauce on each flatbread and top with the steak, arugula, tomatoes and red onion. Drizzle with olive oil and sprinkle with salt and pepper. Cut the flatbreads into wedges and serve, passing the remaining dressing at the table.
SPICY BEEF FLATBREAD WITH YOGURT & CUCUMBERS
Make and share this Spicy Beef Flatbread With Yogurt & Cucumbers recipe from Food.com.
Provided by Rick M.
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Prepare a grill for medium-high heat; thoroughly clean grates and brush with oil. Whisk yogurt and lemon juice in a medium bowl; season with salt and pepper. Set aside until ready to assemble.
- Mix garlic, tomato paste, cinnamon, cumin, paprika, and 2 1/2 teaspoons salt in a large bowl. Mix in beef and 2 tablespoons olive oil until completely combined. Heat remaining 2 tablespoons oil in a large cast iron skillet on the grill or stove over medium high. Cook beef mixture, stirring occasionally and breaking up large clumps, until browned and cooked through, 12-14 minutes. Add onion and cook until just beginning to soften, about 2 minutes; remove from heat and set aside until ready to assemble.
- Increase grill to high heat. On a clean work surface lightly dusted with flour, stretch or roll each piece of dough into a 12- x 10-inch oval and transfer to a pizza peel or cookie sheet dusted with cornmeal. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed). Transfer both pieces of prepared dough to grill over direct heat. Cook until first side is charred and dough is dry and stiff, about 2 minutes. Turn and cook just until second side is charred and cooked through, about 2 minutes. Transfer to baking sheet and let cool slightly. Top with cooked beef mixture, dividing evenly. Dollop with yogurt mixture and top with cucumber and cilantro.
Nutrition Facts : Calories 299.6, Fat 21.4, SaturatedFat 7, Cholesterol 63.8, Sodium 209.4, Carbohydrate 8.6, Fiber 1.8, Sugar 5, Protein 18.7
SPICED BEEF FLATBREADS WITH YOGURT AND HERBS
Everyday ground beef is the star of these easy weeknight flatbreads inspired by Turkish lahmacun, which is sometimes called Turkish pizza. Spices, like cumin, coriander, and cinnamon, gives the beef lots of warm flavor while yogurt and parsley brighten the finished dish. You can also use ground lamb, chicken, or turkey instead of the beef.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 475 degrees F for at least 20 minutes. Dust a large baking sheet with fine cornmeal.
- Cut the pizza dough into 4 equal pieces. Stretch or roll each piece out on a lightly floured work surface into a 6- to 8-inch round or oval. Arrange the dough rounds on the prepared baking sheet and drizzle them with oil. Bake in the preheated oven until puffed and browned in spots, 10 to 12 minutes.
- Meanwhile, in a large skillet, heat the oil over medium-high heat until shimmering. Add the beef and a generous pinch each of salt and pepper. Cook, breaking up the meat with a wooden spoon, until the fat starts to render, about 3 minutes. Add the shallot and garlic and cook, stirring occasionally, until the beef is cooked through, about 5 minutes; spoon off any excess fat.
- Add the tomato paste, cinnamon, coriander and cumin. Cook, stirring, until fragrant, about 1 minute. Stir in the broth and simmer until the beef is coated in a light sauce, about 1 minute. Remove from the heat and season with salt and pepper.
- Spoon the spiced beef onto the flatbreads and drizzle with yogurt. Top the flatbreads with parsley, lemon zest and lemon juice. Serve immediately, passing crushed red pepper at the table if you like.
SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS
This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have marinated in a spicy oil. Coriander, cumin and red-pepper flakes bloom in a neutral oil, and the cucumbers take on the flavors as they sit. For the yogurt, a variety of garden fresh herbs work well, but dill and mint are crucial. Both the yogurt and the cucumbers can be prepared up to a day in advance and kept refrigerated until serving. When you're ready, spread the yogurt sauce in a wide bowl or plate. Spoon the cucumbers on top evenly so each each bite gets a little yogurt and a little cucumber: One will temper the spiciness of the other. Save a handful of the herbs for a fresh garnish.
Provided by Yewande Komolafe
Categories easy, salads and dressings, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
- In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
- In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
- In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
- Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.
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