Lamb Kofte with Yogurt Sauce and Muhammara

Name: Lamb Kofte with Yogurt Sauce and Muhammara
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 6 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 1 cup plain low-fat yogurt; 2 tbsp tahini; 1 tbsp fresh lemon juice; 0.5 tsp salt; 2 lb ground lamb; 0.5 cup minced of fresh mint; 0.25 cup coarsely grated onion; 4 garlic cloves; 3 tbsp paprika; 1 tbsp ground cumin; 1.5 tsp coarse kosher salt; 1 tsp fresh ground black pepper; 0.5 tsp cayenne pepper; 12 middle eastern flat bread; 2 tbsp olive oil; 2 large onions; 0.5 cup finely chopped drained roasted red peppers from jar; 0.5 cup water; 2 tbsp pomegranate molasses; 2 tbsp chopped fresh Italian parsley

Oven-roasted lamb, yogurt and tahini, warmed with paprika and cumin, Turkish meatballs.

1 hr · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 45 min · Cook 15 min · 60 min total
Difficulty: medium

1
Yogurt sauce:. Stir all ingredients in medium bowl to blend. Cover and chill. Kofte:. 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.
2
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.
2 min
3
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.
8 min
4
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 min
5
Muhammara:. 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.