Turkish Pomegranate-Glazed Lamb Köfte with Charred Eggplant & Freekeh Pilaf

Name: Turkish Pomegranate-Glazed Lamb Köfte with Charred Eggplant & Freekeh Pilaf
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.25 lbs ground lamb; 1 cup freekeh; 2 medium Japanese eggplant; 3 tbsp pomegranate molasses; 1/3 cup fresh mint; 1/3 cup fresh parsley; 2 tbsp fresh dill; 1/4 cup pine nuts; 1 medium shallot; 3 cloves garlic; 1.5 tsp cumin; 1 tsp sumac; 0.5 tsp Aleppo pepper; 2 cups vegetable broth; 4 tbsp extra virgin olive oil; 1 tsp sea salt; 0.5 tsp black pepper; 0.25 cup pomegranate seeds; 1 whole lemon

Prep 20 min · Cook 25 min · Serves 4 · medium

Mediterranean Diet

Succulent ground lamb köfte infused with warming spices and fresh herbs, pan-seared until crispy, then finished with a tangy pomegranate molasses glaze. Served alongside smoky roasted eggplant and nutty freekeh pilaf with toasted pine nuts.

Ingredients

1.25 lbs ground lamb
1 cup freekeh
2 medium Japanese eggplant
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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