Mushroom-Stuffed Rolled Köfte with Yogurt Sauce

For the köfte

• 1 kg (about 2 lbs) ground meat
• 1 tsp cumin
• 1 tsp red pepper flakes (pul biber)
• About 2 tsp salt
• 1 tsp black pepper
• Half a bunch parsley, finely chopped
• 2 onions, grated

For the mushroom filling

• 500 g button mushrooms, sliced
• 2 onions, sliced into half-moons
• Salt and black pepper
• Fresh thyme

For the yogurt sauce

• 200 g yogurt
• 1 tbsp tahini
• Juice of 1/2 lemon
• Salt

To serve

• Warm lavash
• 50 g pomegranate seeds

Directions

• Mix the ground meat with the cumin, red pepper flakes, salt, black pepper, parsley and grated onion until well combined.
• Sauté the sliced mushrooms and onions with salt, pepper and fresh thyme until softened and golden, then set aside to cool.
• Press the meat mixture into a rectangle between two sheets of parchment paper.
• Spread the mushroom filling in a single layer across the meat, then use the parchment to roll it up tightly. Slice the roll into individual köfte.
• Grill or pan-sear the köfte until browned and cooked through.
• Whisk together the yogurt, tahini, lemon juice and salt.
• Serve the köfte on warm lavash, drizzled with the yogurt sauce and scattered with pomegranate seeds.

Translated from the Turkish caption. From VASILY MISHLEN on Instagram.