Lamb Köfte with Yogurt Sauce and Muhammara
The Middle East on a flatbread: Turkish meatballs, a tahini-spiked yogurt sauce, and muhammara, a Syrian red pepper spread
Yield: 6 Servings Ready in 2 hours
3 people trying soon
|1 cupplain low-fat yogurt|
|2 tablespoonstahini (sesame seed paste)*|
|1 tablespoonfresh lemon juice|
|2 poundsground lamb|
|1/2 cupminced fresh mint|
|1/4 cupcoarsely grated onion|
|4 garlic cloves; minced|
|1 tablespoonground cumin|
|1 1/2 teaspoonscoarse kosher salt|
|1 teaspoonfreshly ground black pepper|
|1/2 teaspooncayenne pepper|
|12 5- to 7-inch-diameter soft round Middle Easter|
|2 tablespoons(or more) olive oil; divided|
|2 largeonions, halved through core, cut crosswise into 1/|
|1/2 cupfinely chopped drained roasted red peppers from ja|
|2 tablespoons(or more) pomegranate molasses**|
|2 tablespoonschopped fresh Italian parsley|
|*Available at some supermarkets; natural foods stores, and Middle Eastern markets.|
|**A thick pomegranate syrup; available at some su; at Middle Eastern markets, and from adrianascaravan.com.|
Lamb Köfte with Yogurt Sauce and Muhammara Preparation
Stir all ingredients in medium bowl to blend. Cover and chill.
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.
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.
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.
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.
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.
Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
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