Smoky Buckwheat Koftas with Mint Yogurt and Sriracha Drizzle

Rinse the buckwheat under cold water until water runs clear. Combine with 2 cups water and 0.5 tsp salt in a saucepan; bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer 12-15 minutes until water is absorbed and buckwheat is tender. Fluff with a fork and spread on a plate to cool to room temperature (about 10 minutes).

While buckwheat cools, finely dice the yellow onion. Mince the garlic cloves. Zest the lemon, then juice it (reserve 1 tbsp juice for yogurt). Finely chop the parsley.

In a large bowl, combine cooled buckwheat, ground beef, diced onion, minced garlic, egg, paprika, cumin, 1 tsp salt, ground ginger, and chopped parsley. Mix thoroughly with clean hands until fully combined.

Divide mixture into 8 equal portions (about 80g each). Roll each into a sausage-shaped kofta. Place on a parchment-lined plate and refrigerate 10 minutes to firm up.

Heat a cast iron skillet over medium-high heat. Add 2 tbsp olive oil and let it shimmer (about 30 seconds). Working in batches, lay 4 koftas in the pan without crowding.

Sear koftas 4-5 minutes per side, pressing gently with a spatula, until deeply golden and a crust forms. Internal temperature must reach 71°C at the thickest point. Add remaining oil for second batch.

Transfer cooked koftas to a wire rack. Rest 3 minutes to let juices redistribute.

In a small bowl, combine yogurt, chopped mint, 1 tbsp lemon juice, and 0.25 tsp salt. Stir until evenly mixed. Taste and adjust seasoning.

In a small bowl, whisk together sriracha and honey until smooth. Transfer to a squeeze bottle or small ziplock bag with a corner snipped.

Spread the mint yogurt generously across a large serving platter. Arrange rested koftas in a single layer over the yogurt.

Drizzle the sriracha mixture in thin streams across the koftas. Finish with a light sprinkle of paprika for color. Serve immediately while warm.