Lamb kefta with yogurt sauce
4 servings
35 minutes
Lamb kefta with yogurt sauce is a dish rooted in Greek culinary traditions, where the freshness of herbs meets the tenderness of meat. Juicy minced lamb sausages infused with mint and onion aroma acquire a special texture from a light flour coating. Fried in olive oil, they are covered with an appetizing golden crust, while the mint-yogurt sauce adds coolness and a refreshing citrus note. Kefta is served with thin lavash, creating a perfect combination of softness and crunchiness. This dish features a balanced flavor where the tenderness of lamb harmonizes with the spiciness of spices and the tanginess of yogurt. It is ideal for both family dinners and festive gatherings, bringing warmth from the Mediterranean to the table.
1
In a large deep bowl, mix finely chopped meat, finely chopped onion, and half of the crushed mint. Add the yolk, salt, and pepper to the mixture. Mix everything thoroughly.
- Shoulder of lamb: 500 g
- Onion: 1 head
- Fresh mint: 70 g
- Egg yolk: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Form small sausages from the mixture with wet hands and put them on skewers for kebabs.
3
Chop the remaining mint, add it to the yogurt, season with salt and pepper, and add the juice of one lemon. Gently mix and refrigerate.
- Fresh mint: 70 g
- Natural yoghurt: 1 piece
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Coat the meatballs in flour and fry on all sides in olive oil.
- Wheat flour: 3 tablespoons
- Olive oil: 50 ml
5
Serve the kefta with mint-yogurt sauce and lavash.