Ramadan Kareem and welcome to V’s Kitchen Ramadan Recipe Series.
This series will showcase four Middle Eastern ingredients every week leading up to Eid. This is the last week of the series and today I am showcasing lamb as the star Middle Eastern ingredient in a super easy lamb patties with pistachios and sumac yoghurt sauce by one of my all-time favourite chefs Yotam Ottolenghi.
Lamb is often served as a celebratory meal in the Middle East and this dish will work as a delectable snack or as part of a feast this Eid. Let’s get started, shall we?
I have included the entire recipe video here. Enjoy and Eid Mubarak!
And here’s the entire recipe:
- 1 cup Greek-style yoghurt
- 1 tablespoon sumac
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: crushed red chilli pepper
- ½ cup shelled pistachios, chopped
- 1¼ cups arugula, chopped
- 1 onion, quartered
- 1 large garlic clove, peeled
- 500gms ground lamb
- 3 tablespoons olive oil
- 1 teaspoon salt and black pepper to taste
- Optional: crushed red chili pepper
- Mix together all the ingredients for the sumac yoghurt sauce and keep in the fridge until needed.
- To make the patties, put the pistachios into the bowl of a food processor. Blitz for a few seconds, to roughly chop, then put into a medium bowl. Add the arugula to the processor, blitz for a few seconds to roughly chop, then add to the bowl of pistachios.
- Continue with the onion and garlic, to form a smooth paste, and add to the bowl. Add the lamb, 1 tablespoon of oil, 1 teaspoon salt, and a good grind of pepper.
- Mix well to combine, then, with wet hands, shape the mix into about 20 patties. They should each be about 2 inches wide, ¾ inch thick, and weigh about 43 grams each or 2 tablespoons.
- Put 1 tablespoon of the oil into a large nonstick frying pan and place over medium heat.
- Once hot, add the patties—as many as you can fit without crowding the pan—and cook for 7 minutes, turning about 3½ minutes, until golden brown and just cooked through. Keep warm while you repeat with the remaining patties. If you need to, add another tablespoon oil to the pan during the process. When the patties are all cooked, pile them onto a large platter and serve with the sumac yoghurt sauce and toasted pita.
~You can use labneh instead of Greek yoghurt too.
~Add 1 tsp of sumac at a time.
Feel free to ask me any questions about the recipe or method and post pictures of how your lamb patties turned out in the comments below. Also, please use the hashtag #invskitchen or tag @invskitchen on Instagram when you make a recipe from this site for a chance to be featured.