Koftas With Cucumber Dill Yogurt SaucešŸ’„

Ingredients:

For the Lamb Koftas:

½ pound ground lamb

½ pound 80/20 ground beef

Salt and pepper

1-1.5 tbsp sumac

1 small shallot, minced

3 garlic cloves, minced

½ cup finely chopped fresh parsley

⅓ cup toasted walnuts, coarsely chopped

4 oz feta cheese, crumbled


For the cucumber dill yogurt sauce:

¾ cup thick Greek yogurt

1½ tbsp lemon juice

1-2 garlic cloves, minced or grated

2 tbsp fresh dill

2 Persian cucumbers, shredded

Optional: add some crumbled feta, not necessary

Salt and pepper

Directions:

1. In a large bowl, combine the ground lamb and beef with a couple of pinches of salt and pepper, the sumac, and the shallot, garlic, parsley, walnuts, and feta. Mix well, cover, and let the meat soak up the flavors for at least 30 minutes.

2. For the cucumber dill yogurt sauce: While the meat is marinating, grab a medium bowl and combine the yogurt, lemon juice, minced garlic, dill, cucumbers, and salt and pepper to taste. Mix them together, give it a taste, and adjust if needed. Set aside in the fridge.

3. When you are ready to make the koftas, dip your fingers in water, then use your fingers to roll the meat into patties.

4. Set a large skillet over medium heat. Once the pan is hot, add the koftas and cook until they develop a nice brown crust on all sides, usually 2 to 3 minutes per side.

5. Plate the koftas and sprinkle them with sumac and fresh parsley. Serve with the cucumber dill yogurt sauce, your favorite base.

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