Directions
- 1Toast coriander seeds and cumin seeds in a pan
- 2Grind the toasted seeds together with Aleppo pepper, smoked paprika, salt, and black pepper using a mortar and pestle
- 3Add the spice mix to the ground lamb
- 4Finely dice the yellow onion
- 5Finely chop the parsley
- 6Add yellow onion, chopped parsley, and baking soda to the ground lamb mixture
- 7Mix all the ingredients together
- 8Shape the mixture into small meatballs
- 9Chop the cherry tomatoes
- 10Dice the cucumber
- 11Dice the yellow onion
- 12Chop the parsley
- 13Combine tomatoes, cucumber, onion, and parsley in a bowl, and then add sumac and olive oil
- 14Mix the salad
- 15Heat olive oil and butter in a pan
- 16Add the meatballs to the pan and cook until browned
- 17Remove the meatballs from the pan
- 18Deglaze the pan with lemon juice
- 19Pour the sauce over the meatballs
- 20Spread the labneh on a plate, and top with the meatballs and salad
- 21Garnish with fresh parsley and lemon wedges
Ingredients
- coriander seed whole
- ground cumin
- 0.5 tsp Aleppo
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- black pepper
- ground lamb
- yellow onion
- parsley
- 0.25 tsp baking soda
- cherry tomatoes
- cucumber
- yellow onion
- parsley
- sumac
- olive oil
- olive oil
- butter
- lemon juice
- Içim Turkish Labne
- lemon
Equipment
panmortar and pestlecutting board
Tips
- Toast and grind coriander and cumin seeds for best results.
- Add a pinch of baking soda to the meatball mixture for a soft and fluffy texture.
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