Best Lamb Köfte With Tahini Yogurt Sauce And Muhammara Recipes

LAMB KOFTa With YOGURT SAUCE image

Provided by CLUBFOODY

Categories Meat

Time 16m

Yield 12 koftas

Number Of Ingredients 11

1 lb ground lamb
1/2 cup white onion, finely chopped
2 large garlic cloves, pressed
1 tablespoon of fresh mint, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons cumin
1 teaspoon mild paprika
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon fresh ground black pepper (to taste)
1/8 teaspoon sea salt
2 tablespoons oil (or more)

Steps:

In a bowl, combine all the ingredients. Roll lamb mixture to the size of a golf ball then flatten them down to about ½-inch thick. Place patties on a baking sheet greased with oil. Brush oil on patties, loosely cover and refrigerate for 30 minutes.
Heat a griddle pan on medium-high heat and when hot, cook koftas for 3 minutes per side.
To make yogurt sauce:.
1/2 cup plain yogurt - 1 tablespoons tahini - 1/2 tablespoons fresh squeezed lemon juice - 1 teaspoons mint leaves, finely chopped - freshly ground black pepper - 1/2 teaspoons cumin.
In a small bowl, combine all the ingredients, stir, taste & adjust. Cover and refrigerate until ready to serve, about 30 minutes.
This can be served with flatbread and yogurt sauce or on sliders with yogurt sauce and muhammara.

Lamb Kofte With Yogurt Sauce and Muhammara image

Provided by Queen Dana

Categories Lamb/Sheep

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

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 of 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

Steps:

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.
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.
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.

Nutrition Facts : Calories 565.9, Fat 43.8, SaturatedFat 16.9, Cholesterol 113, Sodium 761.9, Carbohydrate 13.6, Fiber 3.5, Sugar 5.8, Protein 29.9