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I borrowed this technique from Turkish food writer Refika Birgül.
Serves: 6 | Preparation time: 5 minutes, plus freezing time overnight | Cooking time: 3 minutes per portion
1. Use a stick blender to pulp the onion. Pour the onion pulp through a sieve and mix the liquid with the yoghurt, milk, herbs and spices. Add the mixture to the mince and knead together. Shape the mince into a salami-sized roll and wrap it tightly with baking paper or cling wrap. Freeze the roll overnight or until hard.
