Thomasina Miers’ recipes for lamb koftas with buttery tomato sauce and cacik | Turkish food and drink

A number of years in the past, I used to be stranded in Istanbul due to the Icelandic eruptions. I wandered by the traditional metropolis and was astounded by the great thing about the place – and simply as a lot by its meals. I tasted grilled meats cooked over open fires on the streets, and had a kofta dish served with cacik, a basic cucumber and mint sauce, that was so intensely scrumptious that the second has been distilled in my reminiscence. Mince, with good provenance and the correct quantity of fats to hold flavour and lend moisture, is a kitchen hero. Right here, it delivers an astoundingly good dinner impressed by that meal, and which shouldn’t break the financial institution.Lamb koftas with buttery tomato sauceA deliciously savoury feast of grilled lamb, spices and dill with a richly fragrant saucePrep 10 minCook 1 hrServes 4 with leftoversFor the spice mix2 tsp cumin seeds1 tbsp coriander seeds3-4 fats garlic cloves, peeled1 tsp floor cinnamon Salt and black pepper1 tsp floor turmeric 1 tsp floor ginger For the koftas2 tbsp vegetable or olive oil2 medium crimson onions, peeled and diced900g lamb mince1 giant handful recent dill, finely choppedFor the tomato sauce50g butter1 giant onion, peeled and finely diced2 x 400g tins plum tomatoes2 bay leavesWarm a heavy-based casserole on a medium warmth, then gently toast the cumin and coriander seeds for a couple of minutes. Tip them right into a mortar or spice grinde, add the garlic, cinnamon and half a teaspoon of salt, and grind to a paste. Put aside half of the paste for the tomato sauce, then combine the turmeric and ginger into the remaining paste within the mortar.In the meantime, warmth the oil for the koftas in the identical pan, add the 2 diced onions, and sweat with a teaspoon of salt for eight to 10 minutes. Stir within the garlicky paste from the mortar and, as soon as the onions are translucent and smelling tantalisingly good, add the lamb and scrape the combination right into a bowl.To make the sauce, put the identical pan again on a medium warmth, add the butter and onion, and season generously. After eight to 10 minutes, stir within the reserved spice paste and stir-fry for a couple of minutes. Minimize up the tinned tomatoes with scissors or squash them to a pulp, then stir them into the pan with the bay leaves. Stir, then simmer gently over a medium warmth for about quarter-hour, till the sauce is thick and shiny.In the meantime, combine the dill in to the bowl of onions and mince, and season with a teaspoon of salt and a few black pepper. Combine totally, then, utilizing your palms, form into equal-sized, flattish torpedo shapes. You must find yourself with 12-14 in all.If you find yourself able to eat, warmth a griddle, barbecue or frying pan on a excessive warmth till smoking. Griddle or fry the koftas for 2 to 3 minutes on both sides, till simply cooked within the center. Serve astride the tomato sauce with short-grain rice or bulgur wheat, some wilted spinach or chard, and the cacik under.Shredded cucumber cacikA dip that’s scrumptious for breakfast with bread, olives and feta, and ideal for layering in a sandwich and insanely good with grilled aubergine.Prep 5 minCook 15 minServes 4 with leftovers400g greek yoghurt2 small cucumbers, or ½ giant cucumber1-2 small garlic cloves, peeledSalt 1 small handful recent mint leaves, finely chopped½ tsp dried mint (elective)Additional-virgin olive oilPut the yoghurt in a mixing bowl and beat it with a fork till very clean.High and tail the cucumbers and coarsely grate them into the identical bowl. Finely grate the garlic and add it to the yoghurt combination with half a teaspoon of salt, all however a scattering of the recent mint and the dried mint, if utilizing.Pour over some olive oil in a swirl, high with the final of the recent mint and serve with the koftas above.