Chekdirme with Spiced Lamb and Yogurt Sauce

Ingredients

• For the pasta: For the pasta:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the lamb: For the lamb:
• 1 lb (450g) lamb, diced 1 lb (450g) lamb, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the yogurt sauce: For the yogurt sauce:
• 1 cup (240g) Greek yogurt 1 cup (240g) Greek yogurt
• 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• Salt, to taste Salt, to taste
• For garnish: For garnish:
• Chopped fresh parsley Chopped fresh parsley

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, and salt for the pasta. Mix until a dough forms, adding water as needed to achieve a smooth and elastic consistency. Cover the dough and let it rest for 30 minutes.
2. 2.
   In a separate bowl, combine the Greek yogurt, lemon juice, chopped mint, and salt for the yogurt sauce. Mix well and refrigerate until ready to serve.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the diced lamb to the skillet and cook until browned on all sides. Stir in the ground cumin, ground coriander, paprika, salt, and pepper. Cook for an additional 2-3 minutes to allow the spices to release their flavors.
5. 5.
   Meanwhile, roll out the rested pasta dough on a floured surface until thin. Cut the dough into small squares or rectangles.
6. 6.
   Bring a large pot of salted water to a boil. Add the pasta squares and cook until they float to the surface, indicating they are cooked through. Drain the pasta.
7. 7.
   Add the cooked pasta to the skillet with the spiced lamb. Toss gently to combine and allow the flavors to meld together for a few minutes.
8. 8.
   Serve the Chekdirme hot, topped with a generous dollop of the yogurt sauce and garnished with chopped fresh parsley.

Treat your ingredients with care...

• Pasta — Ensure that the pasta dough is rolled out thin to achieve the desired texture. Be careful not to overcook the pasta, as it should be tender but still hold its shape.
• Lamb — Choose lean cuts of lamb for a healthier option. If desired, marinate the lamb in the spice mixture for a few hours before cooking to enhance the flavors.
• Yogurt sauce — Use Greek yogurt for a thicker and creamier sauce. Adjust the amount of lemon juice and salt according to personal preference.

Tips & Tricks

• For a vegetarian version, substitute the lamb with mushrooms or tofu for a flavorful alternative.
• Add a sprinkle of sumac or Aleppo pepper on top for an extra burst of tanginess and heat.
• Serve Chekdirme with a side of fresh salad or pickled vegetables to add a refreshing contrast to the dish.
• Experiment with different herbs and spices in the yogurt sauce, such as dill or garlic, to customize the flavors to your liking.
• Leftover Chekdirme can be refrigerated and reheated the next day for a delicious and convenient meal.

Serving advice

Serve Chekdirme hot, allowing the flavors to meld together. Garnish with chopped fresh parsley for a pop of color and freshness.

Presentation advice

Present Chekdirme in individual serving bowls, with the yogurt sauce generously drizzled on top. Sprinkle some additional chopped fresh mint or parsley for an elegant touch.