Minced lamb in a batter: secret recipe from Guido’s husband Frank

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Minced lamb in batter
Frank mother’s best recipe

© Denise Goren / Guido

by Frank Mutters

Cook it, Turkish! Meat in flat cakes, salad and sauce … the classic in a new role. Juicy on the inside, crispy on the outside – for a quick snack in between.

You need this

For two people, served in 40 minutes:

  • 1 onion
  • 5 tbsp olive oil
  • 200 g chunky tomatoes (can)
  • 8 cherry tomatoes
  • 1 small cucumber
  • 2 stalks of fresh mint
  • 1 tbsp white wine vinegar
  • Salt pepper
  • 300 g minced lamb
  • 1 teaspoon sweet paprika powder
  • ½ teaspoon ground cumin
  • 1 yufka dough cake (30 cm Ø)
  • 3 tbsp yogurt (10% fat)

That’s how it’s done

  1. For the tomato sauce, finely dice the onion. Heat 2 tablespoons of oil in a small saucepan. Add onion cubes and sauté for 3 minutes over medium heat. Add chunky tomatoes, bring to the boil and simmer over medium heat for 15 minutes.
  2. For the salad, wash the cherry tomatoes and cucumber, quarter each, cut the cucumber into 1 cm pieces. Wash the mint and finely cut the leaves. Mix the tomatoes, cucumber, mint and white wine vinegar with 1 tablespoon of olive oil well. Season with salt and pepper. Season the minced lamb with paprika, cumin, salt and pepper. Halve the mince mixture and shape into 2 solid rolls (each 20 cm long and 3 cm Ø) with moistened hands.
  3. Heat 2 tablespoons of oil in a pan. Put the lamb rolls in the pan and fry for 4 minutes on all sides. Then roll out the dough, cut in half and place 1 minced lamb roll on each half. Then roll it up tightly and cut into pieces about 3 cm wide.
  4. Stir the yogurt until smooth and place in a small bowl. Sprinkle 1 tablespoon of tomato sauce on top. Put the mixed salad in a small bowl. Arrange the yoghurt, salad and lamb chunks on a plate and serve.

This article originally appeared in Guido issue No. 10/2021.

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