Lamb Kofte With Yogurt Sauce and Muhammara |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 cup plain low-fat yogurt |
2 tablespoons tahini (sesame seed paste) |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
2 lbs ground lamb |
1/2 cup minced fresh mint |
1/4 cup coarsely grated onion |
4 garlic cloves, minced |
3 tablespoons paprika |
1 tablespoon ground cumin |
1 1/2 teaspoons coarse kosher salt |
1 teaspoon fresh ground black pepper |
1/2 teaspoon cayenne pepper |
12 middle eastern flat bread, 5- to 7-inch-diameter soft round (preferably with no pocket) |
2 tablespoons olive oil, divided (may need more) |
2 large onions, halved through core, cut crosswise into 1/4- to 1/3-inch slices |
1/2 cup finely chopped drained roasted red peppers from jar |
1/2 cup water |
2 tablespoons pomegranate molasses (may need more) |
2 tablespoons chopped fresh italian parsley |
Directions:
1. yogurt sauce:.
2. Stir all ingredients in medium bowl to blend. Cover and chill.
3. kofte:.
4. Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.
5. Preheat oven to 300°F Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.
6. Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.
7. Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.
8. Muhammara:.
9. Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.
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