Cauliflower with minced lamb

Cauliflower with minced lamb

Karnibahar oturtması

By
From
Turkish Fire
Serves
8
Photographer
Alicia Taylor

This is my childhood favourite. I used to beg my mum to make it for me all the time, when cauliflower was in season.

Ingredients

Quantity Ingredient
1 cauliflower, cut into florets
1/2 lemon, juiced
250ml olive oil
1 large onion, diced
500g tomatoes, diced
2 long green chillies, diced
30g finely chopped flat-leaf parsley, plus extra to garnish
250g minced lamb
500ml sunflower oil
50g plain flour
2 free-range eggs, whisked
500g garlic yoghurt, to serve, (see note)
Turkish breads, to serve

Method

  1. Put the cauliflower florets in a large saucepan. Add 3 litres water, the lemon juice and a pinch of sea salt. Bring to the boil, then leave to boil for 10–15 minutes, or until the cauliflower is just tender. Drain while hot, shaking off the excess water.
  2. Meanwhile, in a frying pan, heat the olive oil over a medium heat, then fry the onion for 6–8 minutes, until soft. Add the tomato, chilli, parsley and lamb and season with sea salt and freshly ground black pepper. Cook, stirring, for about 5 minutes, until the lamb is cooked.
  3. Heat the sunflower oil in a frying pan over a medium heat. Working in batches, take each cauliflower floret and roll it in the flour, dip in the egg, then quickly fry in the hot oil until golden. Remove and drain on paper towel while cooking the remaining cauliflower.
  4. Pile all the cauliflower onto a platter or serving plates. Spoon the lamb mixture over the top. Add a good dollop of the garlic yoghurt and sprinkle with a little extra parsley. Serve hot, with Turkish bread.

Note

  • To make the garlic yoghurt, crush 2 peeled garlic cloves to a smooth paste using a mortar and pestle. Gently fold the garlic and 1 tablespoon sea salt through 500 g plain Greek-style yoghurt; don’t stir too vigorously as you don’t want the yoghurt to liquefy. Cover and refrigerate until required; the garlic yoghurt is best served cold, as it tends to get a little runny at room temperature.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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