Serves 1
Directions
- 1Combine the yogurt, cucumbers, chopped mint, and garlic in a medium bowl, mix well, and chill until ready to serve.
- 2In a separate bowl, thoroughly mix the beef, onion, turmeric, 1 teaspoon of salt, and plenty of black pepper.
- 3Heat a large, well-seasoned cast-iron skillet over medium-high until very hot, then drop the beef into the pan in large, irregular chunks, cooking undisturbed for 6 to 8 minutes until charred and crisp on the bottom.
- 4Toss the meat with a wooden spoon to break up any extra-large pieces, then stir in the walnuts and raisins, cooking for another 2 to 3 minutes until the meat is done and the walnuts are toasted.
- 5Season the chilled yogurt with the remaining 1 teaspoon of salt, spread it across the bottom of a serving platter, layer the crispy meat on top, and finish with a drizzle of optional pomegranate molasses, fresh mint leaves, and a side of warmed pita or rice.
Ingredients
- 2 cup Greek yogurt
- 2 whole mini cucumber
- 3 tbsp mint
- 1 whole garlic clove
- 1 pound ground beef (80/20)
- 1 whole small yellow onion
- 1/2 tsp ground turmeric
- 2 tsp salt
- to taste black pepper
- 1/4 cup walnut halves
- 2 tbsp cranberries
- to taste pomegranate molasses (optional)
- to taste warmed pita or white rice (optional)
Equipment
medium bowlcast-iron skilletwooden spoon
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