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, lean
1 cup freekeh, roasted green wheat
2 medium Japanese eggplant, halved lengthwise
3 tbsp pomegranate molasses, unsweetened
1/3 cup fresh mint, finely chopped
1/3 cup fresh parsley, finely chopped
2 tbsp fresh dill, chopped
1/4 cup pine nuts, toasted
1 medium shallot, minced
3 cloves garlic, minced
1.5 tsp cumin, ground
1 tsp sumac, ground
0.5 tsp Aleppo pepper, or red pepper flakes

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

Ingredients

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Instructions

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