Lamb Köfte with Yogurt Sauce and Muhammara
A delicious Middle Eastern dish featuring juicy lamb meatballs seasoned with aromatic spices, served with a creamy yogurt-tahini sauce and sweet-tangy muhammara pepper sauce. Accompanied by caramelized onions and warm flatbreads, this dish offers a perfect blend of flavors and textures.
Ingredients
- •1 cup plain low-fat yogurt
- •2 tablespoons tahini
- •1 tablespoon fresh lemon juice
- •½ teaspoon salt
- •2 pounds ground lamb
- •½ cup minced fresh mint
- •¼ cup coarsely grated onion
- •4 cloves garlic
- •3 tablespoons paprika
- •1 tablespoon ground cumin
- •5½ teaspoons coarse kosher salt
- •1 teaspoon freshly ground black pepper
- •½ teaspoon cayenne pepper
- •12 pieces Middle Eastern flatbreads
- •2 tablespoons olive oil
- •2 large onions
- •½ cup roasted red peppers
- •½ cup water
- •2 tablespoons pomegranate molasses
- •2 tablespoons fresh Italian parsley
Cooking Instructions
- 1.
Stir all ingredients in medium bowl to blend. Cover and chill.
5 min
- 2.
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.
15 min
- 3.
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.
25 min
- 4.
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.
8 min
- 5.
Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.
2 min
- 6.
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.
16 min
- 7.
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.
6 min
- 8.
Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
5 min
- 9.
Available at some supermarkets, natural foods stores, and Middle Eastern markets.
- 10.
** A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
