🥩 Crispy beef with cucumber yogurt

4 servings · prep 15 min · cook 12 min

Ingredients

• 450 g ground beef (not too lean)
• 1 small yellow onion, grated
• 1/2 tsp turmeric
• 2 tsp salt, freshly ground pepper
• 500 g Greek yogurt
• 2 mini cucumbers
• 3 tbsp fresh mint
• 1 large garlic clove
• 40 g walnut halves
• 2 tbsp dried cranberries
• Pomegranate molasses (optional)
• Pita bread or rice, to serve

Method

1. Mix the yogurt with the finely diced cucumbers, chopped mint and grated garlic. Chill it: the cold is what plays against the searing hot meat.
2. In another bowl, work the beef with the grated onion, turmeric, one teaspoon of salt and plenty of pepper.
3. Heat a cast-iron pan over medium-high until it is VERY hot.
4. Drop the meat in as large, irregular chunks and leave it alone for 6–8 min. That stillness is what builds the crust: stirring too early gives grey, steamed meat.
5. Break up the biggest pieces with a spoon, add the walnuts and cranberries, and cook 2–3 min more to toast the nuts.
6. Salt the chilled yogurt with the remaining salt, spread it across a platter and pile the crispy beef on top.
7. Finish with a drizzle of pomegranate molasses and a few mint leaves. Serve with warm pita or rice.

Adapted from Foodiligence (YouTube)

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