Ingredients with Measurements:
- 500g ground lamb
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons plain flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill
- 1/2 cup plain yogurt
- 2 tablespoons butter
- 2 tablespoons sesame seeds
Special Equipment Needed:
- Large skillet
- Wooden spoon
- Small bowl
- Whisk
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ground lamb and cook until browned, about 8 minutes.
4. Add the tomato paste, flour, cumin, coriander, paprika, salt, and pepper and stir to combine.
5. Add the water and bring to a simmer.
6. Reduce the heat to low and simmer for 10 minutes.
7. Stir in the parsley, mint, and dill.
8. In a small bowl, whisk together the yogurt and butter.
9. Add the yogurt mixture to the skillet and stir to combine.
10. Simmer for an additional 5 minutes.
11. Sprinkle with sesame seeds and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 456
Fat: 33g
Carbohydrates: 12g
Protein: 28g
Substitutions for Ingredients:
- Ground beef can be used in place of the ground lamb.
- Olive oil can be substituted with vegetable oil.
- Fresh herbs can be substituted with dried herbs.
- Plain yogurt can be substituted with Greek yogurt.
Variations:
- The belyashi can be topped with feta cheese or crumbled goat cheese.
- The belyashi can be served with a side of rice or couscous.
- The belyashi can be served with a dollop of sour cream or Greek yogurt.
Tips and Tricks:
- Be sure to brown the ground lamb before adding the other ingredients.
- The belyashi can be served with a side of pita bread or naan.
- The yogurt mixture can be added at the end to keep the belyashi moist.
Storage Instructions:
The belyashi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The belyashi can be reheated in the microwave or in a skillet over medium heat.
Presentation Ideas:
The belyashi can be served on a platter with a side of pita bread or naan.
Garnishes:
The belyashi can be garnished with chopped parsley, mint, or dill.
Pairings:
The belyashi pairs well with a side of rice or couscous.
Suggested Side Dishes:
- Roasted vegetables
- Greek salad
- Hummus
Troubleshooting Advice:
- If the belyashi is too dry, add a little more water or yogurt.
- If the belyashi is too wet, add a little more flour.
Food Safety Advice:
- Be sure to cook the ground lamb until it is cooked through.
- Be sure to refrigerate any leftovers within 2 hours of cooking.
Food History:
Belyashi is a traditional dish from the Caucasus region of Russia. It is typically made with ground lamb, herbs, and spices.
Flavor Profiles:
The belyashi has a savory flavor with hints of garlic, cumin, and paprika.
Serving Suggestions:
The belyashi can be served as an appetizer or as a main dish.
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Region: Turkish