Sultan's Umami Lamb Dumplings with Smoked Eggplant Yogurt

Instructions

1. 1

   Prepare the lamb dumplings: Finely chop the onion, garlic, mint, and parsley. In a large mixing bowl, combine the ground lamb, chopped vegetables and herbs, cumin, coriander, allspice, salt, pepper, egg, and breadcrumbs. Mix thoroughly until well combined. Roll the mixture into small, bite-sized dumplings.

   ~25 min
2. 2

   Cook the dumplings: Bring a large pot of salted water to a rolling boil. Carefully add the lamb dumplings to the boiling water. Cook for about 8-10 minutes, or until they float to the surface and are cooked through. Use a slotted spoon to remove the dumplings from the water and set aside.

   ~15 min
3. 3

   Prepare the smoked eggplant: Preheat your oven to 400°F (200°C). Pierce the eggplants several times with a fork. Place the eggplants directly on the oven rack and roast for 45-60 minutes, or until the skin is charred and the flesh is very soft. Alternatively, char them over an open flame on a stovetop or grill for a more intense smoky flavor.

   ~75 min
4. 4

   Process the eggplant flesh: Once the eggplants are cool enough to handle, carefully cut them in half and scoop out the soft flesh, discarding the skin. Place the eggplant flesh in a food processor. Add the Greek yogurt, tahini, lemon juice, 2 tablespoons of olive oil, and a pinch of salt. Process until smooth and creamy.

   ~10 min
5. 5

   Toast the pine nuts: In a small dry frying pan, toast the pine nuts over medium heat until golden brown, stirring frequently. Be careful as they burn easily.

   ~3 min
6. 6

   Assemble the dish: Spread a generous layer of the smoky eggplant yogurt onto the bottom of serving bowls. Arrange the cooked lamb dumplings on top of the yogurt. Drizzle with the remaining 2 tablespoons of olive oil. Garnish with pomegranate seeds and toasted pine nuts.

   ~5 min