Name: Crispy Ground Beef with Cucumber-Yogurt Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cup full-fat or low-fat Greek yogurt (about 16 ounces); 2 mini cucumbers (about 1/2 pound), grated on the large holes of a box grater; 3 tbsp finely chopped mint, plus mint leaves for serving; 1 clove large garlic clove, finely grated; 1 lb ground beef (preferably 80 percent lean) or ground lamb; 1 small yellow onion, grated on the large holes of a box grater; 1/2 tsp ground turmeric; 2 tsp kosher salt (such as Diamond Crystal); Freshly ground black pepper; 1/4 cup walnut halves or pieces, or both; 2 tbsp raisins or dried cranberries; Pomegranate molasses, optional, for serving; Warmed pita or white rice, for serving

Instructions

1
Add the yogurt, cucumbers, chopped mint and garlic to a medium bowl. Mix well to combine. Chill until ready to serve.
2
Add the beef, onion, turmeric, 1 teaspoon of salt and lots of black pepper to a second medium bowl and mix well to combine.
3
Heat a large well-seasoned cast-iron skillet (or other large heavy-bottomed pan) over medium-high. Once the skillet is very hot, divide beef into large, irregular chunks by using two spoons or your hands and drop into the skillet. Cook, undisturbed, until charred and crisp on the underside and browned at least halfway up the sides, 6 to 8 minutes.
4
Using a wooden spoon, toss the meat, breaking up any very large pieces. Add the walnuts and raisins and continue to cook, stirring often, until the meat is cooked to desired doneness and the walnuts are toasted, 2 to 3 minutes more.
5
Remove the yogurt from the fridge and season with the remaining 1 teaspoon of salt. Spread the yogurt on the bottom of a serving platter and top with the crispy meat. Finish with a drizzle of pomegranate molasses, if using, and garnish with mint leaves. Serve with warmed pita or rice.

Ingredients

Instructions

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