Lamb Kofte with Garlic Yogurt Sauce |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 cup plain yogurt (preferably whole-milk) |
1 teaspoon minced garlic |
2 slices firm white sandwich bread, torn into pieces |
1 lb ground lamb |
1 small red onion, minced or grated |
1/3 cup finely chopped fresh parsley |
1 tablespoon baharat spice mix |
1 1/2 teaspoons maras pepper flakes |
1 1/2 teaspoons urfa pepper flakes |
2 teaspoons salt |
accompaniment: 16 soft lettuce leaves for wrapping (optional) |
Directions:
1. Make sauce: Stir yogurt with garlic and salt to taste.
2. Make köfte: Cover bread with water in a bowl and soak 30 minutes, then squeeze bread to remove as much moisture as possible.
3. Prepare grill while bread soaks.
4. Transfer squeezed bread to a large bowl and add remaining köfte ingredients, then mix well with your hands until thoroughly blended. Divide lamb mixture into 16 portions and form each into a ball. Roll each ball into a 7- to 8-inch-long cigar, rolling first between your hands and then on a work surface (be sure the köfte are thin enough for even cooking). Slide a skewer lengthwise through center of each köfte.
5. Grill on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm with yogurt sauce.
6. Cooks' note: Köfte can be broiled on a baking sheet 5 inches from heat, turning over once.
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