LAMB KOFTA WITH LABNEH DIP

Lamb Kofta with Labneh Dip image

Provided by Food Network Kitchen

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 19

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1/2 pound ground lamb
1/2 pound ground beef
1/2 small onion, grated
1 clove garlic, grated
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint, plus more for topping
Kosher salt
1 teaspoon hot smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sumac
1/8 teaspoon ground allspice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
3/4 cup labneh (yogurt cheese)
1 teaspoon fresh lemon juice
Kosher salt
Extra virgin olive oil, for drizzling
Sumac, for sprinkling

Steps:

Make the meatballs: Mix the lamb and beef with the onion, garlic, breadcrumbs, 1/4 cup water, the parsley, mint, 1 1/2 teaspoons salt, the paprika, cumin, sumac, allspice and a few grinds of pepper until just combined. Form into 1 1/2-inch meatballs (about 20).
Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning, until browned and cooked through, 12 minutes.
Meanwhile, make the dip: Mix the labneh with the lemon juice in a bowl; season with salt. Drizzle with olive oil and sprinkle with sumac. Transfer the meatballs to a platter and sprinkle with mint. Serve with the dip.