In this photo I paired it with basmati rice, tahdig, and salad shirazi which is a cucumber, tomato, and onion salad that I shared how to make on my facebook and instagram story this week! When it comes to kotlet left overs I grew up eating them for breakfast, lunch and/or dinner! If you’re as much of a fan of kotlet as I am, try putting together what I call a “kotlet breakfast sandwich” that’s made with kotlet, pita bread, pickles, sliced tomatoes, and sumac seasoning (I will go I to detail about sumac later on). Hopefully you'll still have some kotlet left for lunch or dinner! :)
The recipe variation I have included is with additional potatoes which makes it lighter on the meat or you can stick with one or two potatoes and add another half a pound of ground lean beef. It’s a flexible recipe so you can adjust it to your preferences.
Traditionally sumac or also spelled sumak, sumaq, and souhmak is commonly used as a garnish, to add a pop of color or slight acidity to a dish before serving. There are over 35 different species of sumac and some are poisonous and others are used in food. Sumac spice derives from the dried and ground berries of the wild sumac flower. This seasoning delivers a tangy spice with a sour, acidic flavor reminiscent of lemon juice. The best place to purchase sumac is by visiting your local middle eastern market or you can find it on Amazon. Generally, sumac is added to meats for additional flavor and with this recipe I add a pinch of sumac to the kotlet once it’s ready to eat. If you’re trying it out for the first time try it on a piece of kotlet first and add more to taste.
Prep time 15 minutes. Cook time 20 minutes.
Ingredients
1 lb ground lean beef
1 egg (per pound of beef)
1 onion, shred, remove water
3 rustic potatoes, peel, shred, remove water
2 tsp turmeric
1 ½ tsp kosher salt
1 ½ tsp pepper
1 tsp sumac
Recipe
1. Shred the potato and onion and remove excess liquid by squeezing the potato and onion shreds in a separate bowl. There are a couple reasons to do this: reduce the amount of oil splashing, the less liquid the better the fry.
2. In a large mixing bowl mix ground beef, onions, and potatoes.
3. Add egg and spices and mix till combined fully. Add another pinch of salt if needed.
4. Heat and oil a large skillet. Take a spoonful of kotlet mixture and flatten it out into a leaf shape in your palm. On medium high heat fry the kotlet patties till crispy brown on both sides.
5. Set aside to cool for 5 minutes and add a pinch of sumac on top to serve.
Makes about 15 - 18 kotlets.
Let me know how it turned out in the comments below Enjoy! xx
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