Entree: Iraq – Kurdish Iraq – شفتە ➤ Shifta (Pan-fried spiced meat patties from Kurdish cuisine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 20 min

Total 40 min

Ingredients

- 1 lb (454 g) ground lamb
- 2 tbsp (20 g) fine bulgur
- 2 tbsp (30 ml) warm water
- 1 medium onion, about 5 oz (140 g), finely grated and squeezed
- 2 cloves garlic, minced
- 1/4 cup (15 g) chopped fresh parsley
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2 g) sweet paprika
- 1/4 tsp (1 g) cayenne pepper (optional)
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (30 ml) olive oil for frying
- 1/4 cup (60 ml) water or stock (if needed while cooking)
- Lemon wedges for serving
- Flatbreads or lavash for serving
- For the yogurt sauce: 1 cup (240 g) plain yogurt, 1 clove garlic minced, pinch of salt, 1 tbsp (15 ml) lemon juice

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine the bulgur and warm water in a small bowl and let soak 5 minutes until softened, then drain any excess.
2. In a large bowl mix the ground lamb, soaked bulgur, grated onion, minced garlic, chopped parsley, cumin, coriander, paprika, cayenne (if using), salt, pepper, and tomato paste until just combined; avoid overworking the meat.
3. Shape the mixture into 8–10 oval patties about 2–3 inches (5.08 to 7.62 cm) long and 1/2–3/4 inch (1.27 to 1.91 cm) thick.
4. Heat the olive oil in a large skillet over medium-high heat. Add the patties (work in batches if needed) and fry 3–4 minutes per side until deeply browned and cooked through, adding 1–2 tbsp (15–30 ml) water or stock to the pan if they begin to stick and to keep them moist.
5. Meanwhile stir together yogurt, minced garlic, lemon juice, and a pinch of salt; refrigerate until serving.
6. Transfer cooked shifta to a platter, squeeze lemon over them, and serve hot with yogurt sauce and flatbreads.

1. Combine the bulgur and warm water in a small bowl and let soak 5 minutes until softened, then drain any excess.
2. In a large bowl mix the ground lamb, soaked bulgur, grated onion, minced garlic, chopped parsley, cumin, coriander, paprika, cayenne (if using), salt, pepper, and tomato paste until just combined; avoid overworking the meat.
3. Shape the mixture into 8–10 oval patties about 2–3 inches long and 1/2–3/4 inch thick.
4. Heat the olive oil in a large skillet over medium-high heat. Add the patties (work in batches if needed) and fry 3–4 minutes per side until deeply browned and cooked through, adding 1–2 tbsp (15–30 ml) water or stock to the pan if they begin to stick and to keep them moist.
5. Meanwhile stir together yogurt, minced garlic, lemon juice, and a pinch of salt; refrigerate until serving.
6. Transfer cooked shifta to a platter, squeeze lemon over them, and serve hot with yogurt sauce and flatbreads.