Video and written recipe by Ryan Miller (foodiligence on social media)
Ingredients:
- 2 cups Greek yogurt
- 2 mini cucumbers
- 3 tbsp mint
- 1 large garlic clove
- 1 pound ground beef (80/20)
- 1 small yellow onion
- ½ tsp ground turmeric
- 2 tsp salt
- black pepper
- ¼ cup walnut halves
- 2 tbsp cranberries
- Pomegranate molasses, optional, for serving
- Warmed pita or white rice, for serving
Directions:
Combine the yogurt, cucumbers, chopped mint, and garlic in a medium bowl, mix well, and chill until ready to serve. In a separate bowl, thoroughly mix the beef, onion, turmeric, 1 teaspoon of salt, and plenty of black pepper. Heat 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. Toss 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.
Finally, season 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.
