Turkish Walnut Lamb Recipes

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TURKISH-STYLE LAMB BURGERS WITH WALNUT SAUCE



Turkish-Style Lamb Burgers with Walnut Sauce image

Turkish-Style Lamb Burgers with Walnut Sauce

Categories     Lamb     Nut     Broil     Quick & Easy     Dinner     Lunch     Walnut     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 24

For burgers
1 cup boiling-hot water
1/3 cup bulgur
3/4 teaspoon salt
1 medium onion, quartered
1/4 cup packed fresh cilantro leaves
1/4 cup packed fresh flat-leaf parsley leaves
1 lb ground lamb
1/2 teaspoon paprika (not hot)
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1/4 teaspoon cayenne
For sauce
1 small garlic clove
1/8 teaspoon salt
1/2 cup walnuts (1 1/2 oz)
1/4 cup water
1 teaspoon fresh lemon juice
1/8 teaspoon cayenne
For pitas
4 (4-inch) pita loaves
1 tablespoon olive oil
Paprika (not hot) for dusting
Garnish: fresh cilantro sprigs

Steps:

  • Soak bulgur for burgers:
  • Pour boiling-hot water over bulgur with 1/2 teaspoon salt in a small bowl and soak 15 minutes, then drain in a sieve.
  • Make sauce while bulgur soaks:
  • Mince garlic and mash to a paste with salt (1/8 teaspoon) using a large heavy knife, then transfer to a food processor and blend with remaining sauce ingredients until smooth. Transfer to a bowl.
  • Prepare burgers:
  • Preheat broiler.
  • Pulse onion and herbs in cleaned processor until finely chopped, then transfer to a bowl and stir in bulgur, lamb, paprika, allspice, pepper, cayenne, and remaining 1/4 teaspoon salt until just combined. Form lamb mixture into 4 patties (4 inches in diameter).
  • Broil pitas and burgers:
  • Arrange pitas on a baking sheet. Brush with oil, then lightly dust with paprika and season with pepper. Broil on lowest rack until toasted, 1 to 3 minutes (watch to prevent burning). Keep pitas warm, loosely covered with foil, while broiling burgers.
  • Oil rack of a broiler pan and heat 4 inches from heat until hot, 3 to 5 minutes.
  • Broil burgers, turning over once, until cooked through, 5 to 7 minutes total. Serve burgers on pitas, topped with sauce.

TURKISH LAMB CHOPS WITH SUMAC, TAHINI, AND DILL



Turkish Lamb Chops With Sumac, Tahini, and Dill image

A coating of toasted, lightly crushed fennel, coriander, and cumin seeds gives grilled or broiled lamb loin chops both a heady scent and a good crunch.

Provided by Melissa Clark

Categories     Lamb     Easter     Sesame     Coriander     Cumin     Garlic     Lemon Juice     Dinner

Yield Serves 4 to 6

Number Of Ingredients 19

For the lamb:
1 tablespoon Turkish red pepper or Aleppo pepper (or use red chile flakes)
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3 pounds bone-in loin lamb chops, the thicker the better
Extra-virgin olive oil, for grilling
For the tahini sauce:
1/3 cup fresh lemon juice (from about 2 lemons)
2 to 3 garlic cloves, grated on a Microplane or minced
1 3/4 teaspoons kosher salt
1 cup tahini
1/2 teaspoon ground cumin
4 to 6 tablespoons ice water
For serving:
Fresh dill sprigs
Ground sumac (optional)

Steps:

  • Prepare the lamb:
  • Combine the Turkish red pepper, fennel seeds, coriander seeds, and cumin seeds in a small bowl. Heat a small skillet over medium-low heat, add the spice mixture, and toast until fragrant, 1 to 2 minutes. Pour the mixture into a mortar or spice grinder, add the salt and black pepper, and either pound or briefly grind until you get a coarse-textured spice mix. Don't overdo it if you've gone electric here-the coarse texture is an essential part of the dish.
  • Pat the spice mixture all over the lamb chops, and let them marinate at room temperature for at least 30 minutes, or uncovered in the fridge for up to 24 hours.
  • Make the tahini sauce:
  • While the lamb is marinating, in a food processor, blend the lemon juice, garlic, and salt. Let the mixture sit for 10 minutes. Then add the tahini and ground cumin, and blend until a thick paste forms. With the processor running, gradually add the ice water, 1 tablespoon at a time, until the sauce is smooth enough to drizzle.
  • Heat a grill or broiler to high.
  • Drizzle the chops lightly with olive oil. Grill the chops until they are charred on the outside and cooked to taste within (or broil the chops on a broiler pan or rimmed baking sheet). Cooking time will depend on how thick your chops are, so watch them carefully: 2-inch-thick bone-in chops will take at least 3 to 5 minutes per side for rare. You'll need less time for thinner chops, and more time if you like them cooked medium rare or beyond. Let the lamb rest for 5 minutes before serving.
  • To serve, drizzle the tahini sauce over the chops, and garnish them with the dill sprigs. Add a dusting of the red sumac if you like.

TURKISH-STYLE LAMB



Turkish-style lamb image

Bring the taste of Turkey to your kitchen with these fun lamb pittas, great hand held food

Provided by Good Food team

Categories     Buffet, Lunch, Main course, Side dish, Snack, Supper

Time 20m

Number Of Ingredients 9

4 lamb leg steaks
2 tsp seasoning (we used Schwartz Lamb Simply Shake seasoning)
1 tsp dried oregano , or mixed herbs would do
small bunch mint , leaves only, chopped
2 x 150g tubs low-fat plain yogurt
4 pitta breads , white or wholemeal
½ iceberg lettuce , shredded
1 red onion , thinly sliced
1 lemon , cut into wedges for squeezing, optional

Steps:

  • Heat grill to high. Season the lamb, then grill for 2 mins on each side until browned, but still very rare. Meanwhile, mix the seasoning, oregano and half of the mint into one of the tubs of yogurt, smother this over the lamb, then return to the grill for another 2-3 mins or until the yogurt is blistered and the meat is cooked to your liking.
  • Leave the meat to rest on a board for a few mins while you toast the pittas, shred the lettuce and thinly slice the red onion. Stir the rest of the mint into the second tub of yogurt. Thickly slice the meat and stuff into the pitta bread with the salad and minted yogurt. Squeeze over lemon juice before tucking in, if you like.

Nutrition Facts : Calories 502 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.53 milligram of sodium

SLOW-ROASTED TURKISH LAMB



Slow-Roasted Turkish Lamb image

This lamb must be cooked until completely tender and succulent, but if time is a concern, it may also be prepared well in advance and reheated in the pan juices to serve. Shoulder is the best cut to use, or lamb shanks. It's finished with a bright garnish of pomegranate seeds and sliced persimmons. Small Fuyu persimmons are delicious eaten firm and raw, like an apple, unlike the larger Hachiya type, which must be ripe and soft to be palatable (and would not be suitable here). Lacking persimmons, use more pomegranate. Serve it with rice pilaf, if desired.

Provided by David Tanis

Categories     dinner, roasts, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 17

1 (3- to 4-pound) boneless lamb shoulder, trimmed of excess fat
Kosher salt and black pepper
1/2 teaspoon Maras pepper or regular red-pepper flakes (optional)
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 small lemon)
2 tablespoons pomegranate molasses (optional)
2 large thyme sprigs
1 small rosemary sprig
4 bay leaves
8 garlic cloves, unpeeled
1 small onion, peeled and halved
3 or 4 firm Fuyu persimmons, peeled and sliced (optional)
1/2 cup pomegranate seeds (optional)
2 tablespoons roughly chopped parsley, some leaves reserved
2 tablespoons roughly chopped mint, some leaves reserved
1 medium lemon, cut into wedges
Plain yogurt, for serving

Steps:

  • Heat oven to 350 degrees. Cut lamb shoulder into 2 or 3 pieces, and place in a shallow 12-by-14-inch roasting pan or similar. Season generously with salt and pepper. Sprinkle with red pepper, if desired.
  • Rub meat with olive oil, lemon juice and pomegranate molasses. Tuck thyme, rosemary, bay leaves, garlic cloves and onion halves here and there. Place in oven, uncovered, and roast for 30 minutes, or until the top is nicely browned.
  • Turn meat browned-side down and add 2 cups of water to the pan. Cover tightly with foil or lid. Reduce heat to 325 degrees. Cook, covered, until meat is absolutely fork tender and beginning to fall apart, about 3 1/2 hours total. Uncover during last 30 minutes of cooking if you want to brown the meat a bit more.
  • Remove meat to a cutting board. Pour pan juices into a skillet (discard herbs and garlic). Skim and discard excess fat from surface. Bring to a boil and simmer until about a cup remains.
  • Chop or shred meat into 1-inch chunks or rough slices. Transfer to a warm platter and pour juices over. (Alternatively, leave meat in pan with reduced juices until ready to serve.) Garnish with persimmon and pomegranate (if using), parsley, mint and lemon wedges. Serve yogurt on the side.

TURKISH WALNUT LAMB



Turkish Walnut Lamb image

If you like nuts, you will probably enjoy this dish. The taste is hard to describe, it's like nothing I've ever had before -- a little bit nutty, a little bit sweet, a little bit savoury. Goes great with Mean Chef's Perfect Rice (#53520). Serves two very hungry people, or more with a salad.

Provided by Sackville

Categories     Lamb/Sheep

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 13

1 large onion, chopped
3 teaspoons butter
400 g diced lamb
1/2 cup chicken stock or 1/2 cup vegetable stock
1/2 cup water
1 1/4 cups finely ground walnuts
3 teaspoons pomegranate syrup
3 teaspoons sugar
1/2 teaspoon saffron or 1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 lemon, juiced
salt and pepper

Steps:

  • Saute the onions in the butter for a couple minutes.
  • Add the lamb and continue lightly frying until the pieces start to brown.
  • Add the stock, cover and simmer gently for 1/2 hour.
  • Meanwhile, prepare the sauce by stirring the water into the ground walnuts.
  • Add the pomegranate syrup and sugar and simmer gently over a low heat for 10 minutes.
  • Add the walnut sauce to the lamb, along with the seasonings and lemon juice.
  • Continue to simmer, covered, over a low heat for another 30 minutes.
  • Adjust the seasonings by adding a little sugar if the dish is too sour or more pomegranate syrup if it is too sweet.
  • Serve with basmati rice.

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