1
Combine the yogurt, cucumbers, chopped mint, and garlic in a medium bowl, mix well, and chill until ready to serve.
2
In a separate bowl, thoroughly mix the beef, onion, turmeric, 1 teaspoon of salt, and plenty of black pepper.
3
Heat a large, well-seasoned cast-iron skillet over medium-high until very hot, then drop the beef into the pan in large, irregular chunks, cooking undisturbed for 6 to 8 minutes until charred and crisp on the bottom.
4
Toss the meat with a wooden spoon to break up any extra-large pieces, then stir in the walnuts and cranberries, cooking for another 2 to 3 minutes until the meat is done and the walnuts are toasted.
5
Finally, season the chilled yogurt with the remaining 1 teaspoon of salt, spread it across the bottom of a serving platter, layer the crispy meat on top, and finish with a drizzle of optional pomegranate molasses, fresh mint leaves, and a side of warmed pita or rice.