Ulkoy with Spiced Lamb and Yogurt Sauce

Ingredients

• For the pastry: For the pastry:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• For the filling: For the filling:
• 1 lb (450g) ground lamb 1 lb (450g) ground lamb
• 1 medium onion, finely chopped 1 medium 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
• For the yogurt sauce: For the yogurt sauce:
• 1 cup (240g) Greek yogurt 1 cup (240g) Greek yogurt
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 28g (Saturated Fat: 14g)
• Carbohydrates: 30g (Sugars: 3g)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Knead the dough lightly until smooth, then cover it with plastic wrap and let it rest in the refrigerator for 30 minutes.
3. 3.
   In a skillet, cook the ground lamb over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
4. 4.
   Stir in the ground cumin, ground coriander, paprika, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 180°C (350°F). Divide the dough into small balls and roll each ball into a thin circle.
6. 6.
   Place a spoonful of the lamb filling onto one half of the circle, leaving a small border around the edges. Fold the other half of the circle over the filling to form a triangle. Press the edges firmly to seal.
7. 7.
   Repeat the process with the remaining dough and filling. Place the filled pastries on a baking sheet lined with parchment paper.
8. 8.
   Bake the Ulkoy in the preheated oven for 20-25 minutes, or until golden brown and crispy.
9. 9.
   While the pastries are baking, prepare the yogurt sauce by combining the Greek yogurt, lemon juice, chopped mint, and salt in a bowl. Mix well until smooth and creamy.
10. 10.
    Serve the Ulkoy warm with a dollop of yogurt sauce on the side.

Treat your ingredients with care...

• Ground lamb — Make sure to use lean ground lamb for a healthier option. If you prefer a milder flavor, you can substitute ground beef or chicken.
• Greek yogurt — Opt for full-fat Greek yogurt to achieve a creamy and rich texture in the sauce.
• Fresh mint — If fresh mint is not available, you can substitute with dried mint, but use half the amount.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the lamb filling.
• If you prefer a vegetarian version, you can substitute the lamb with sautéed mushrooms and spinach.
• Serve Ulkoy as an appetizer or as a main course with a side salad for a complete meal.
• These pastries can be prepared in advance and frozen. Simply reheat them in the oven before serving.
• Experiment with different spices and herbs in the filling to customize the flavor to your liking.

Serving advice

Serve Ulkoy warm as an appetizer or as part of a mezze platter. Garnish with fresh mint leaves for an extra touch of freshness.

Presentation advice

Arrange the Ulkoy on a platter, showcasing their golden color and triangular shape. Serve the yogurt sauce in a small bowl on the side for dipping.