Ground Lamb, Sumac Oil, Scallions, Serrano Chile, Mint
Chef Soroosh Golbabae of Sawa | Brooklyn
Yield: 6 servings
Adapted by StarChefs | February 2025 | Photo: Alexander Zeren
INGREDIENTS
Naye:
500 grams ground lamb leg
30 grams ground lamb belly
210 grams grated onion, drained
150 grams bulgur
4½ teaspoons kosher salt
½ teaspoon ground black pepper
½ teaspoon grated nutmeg
½ teaspoon ground allspice
1 lemon, zested
Sumac Oil:
1 cup extra virgin olive oil
¼ cup ground sumac
To Assemble and Serve:
1 bunch scallions, cut on a bias
1 serrano chile, sliced into rounds
Mint leaves
Ground sumac
Maldon salt
METHOD
For the Naye:
In a mixing bowl, combine lamb leg and belly. Weigh and divide into 3 equal portions. Transfer 2 portions to a food processor. Add 4 ice cubes and process for 1 minute, or until smooth. Transfer mixture to a mixing bowl and fold in remaining ingredients. Cover and refrigerate.
For the Sumac Oil:
In a Vitamix Commercial blender, add olive oil and sumac. Blend 2 minutes on high speed. Strain, transfer to a squeeze bottle, and reserve.
To Assemble and Serve:
Place a ring mold on a serving plate. Fill with Naye. Remove the ring mold. Arrange scallions around Naye. Drizzle with desired amount of Sumac Oil. Garnish with sliced chile and mint. Finish with a sprinkle of sumac and salt.
