Turkish Meat Rolls in Yogurt Sauce

Chop the onion and garlic cloves very finely. Mix with the ground beef, egg, breadcrumbs, mustard and ground cumin and paprika. Add salt and pepper. Form about 14-16 little rolls.

Heat the oil in a large pan and fry the meat rolls all around, turning them repeatedly during this process, so that they get brown on all sides and are cooked through. It took me about 7–8 minutes to have one batch ready. I fried all the meat rolls in about 2 batches and kept the first ones warm in the oven, at about 100ºC (200ºF). Remove all the meat rolls from the pan and keep them warm.

Stir together the yogurt and the cornstarch. Finely chop the mint leaves. Add the yogurt mixture and mint to the pan and heat gently. Season to taste with salt and pepper.

Serve the meat rolls with the sauce, sprinkled with the chopped scallions and more paprika. Serve with a fresh vegetable salad with onions, tomatoes, cucumber and peppers and flatbread.