Ingredients with Measurements:
- 1 lb ground lamb
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup çökelek cheese
- 2 tbsp olive oil
- 1/4 cup chopped parsley
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the ground lamb and cook until browned, stirring occasionally.
3. Add the chopped onion and minced garlic, and cook until the onion is translucent.
4. Add the diced potatoes, paprika, cumin, salt, and black pepper. Stir to combine.
5. Cover the skillet and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
6. Add the çökelek cheese and stir until melted and combined.
7. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 22g
Protein: 23g
Sodium: 650mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the lamb.
- Feta cheese can be substituted for the çökelek cheese.
Variations:
- Add diced bell peppers or tomatoes for extra flavor and color.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to stir the mixture occasionally to prevent sticking and burning.
- If the potatoes are not cooking fast enough, add a splash of water to the skillet and cover again.
- Serve with a side of bread or rice to soak up the flavorful sauce.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a shallow bowl or on a plate with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley
Pairings:
Serve with a side of bread or rice.
Suggested side dishes:
- Turkish salad
- Grilled vegetables
- Roasted carrots
Troubleshooting advice:
- If the potatoes are not cooking fast enough, add a splash of water to the skillet and cover again.
- If the mixture is too dry, add a splash of olive oil or water.
Food safety advice:
- Make sure to cook the lamb thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Çökelek is a traditional Turkish cheese made from strained yogurt.
Flavor profiles:
Savory, earthy, and slightly tangy.
Serving suggestions:
Serve hot as a main dish.
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Region: Turkish