LAMB KöFTE WITH TAHINI YOGURT SAUCE AND MUHAMMARA

Lamb Köfte with Tahini Yogurt Sauce and Muhammara image

Turkish meatballs served on warmed round flatbread smothered in fresh Tahini Yogurt Sauce and homemade Muhammara (a spicy red pepper spread).

Provided by Vickie Parks

Time 45m

Number Of Ingredients 27

Previous Next

Ingredients

TAHINI YOGURT SAUCE
1 cup plain lowfat yogurt
2 Tbsp tahini (sesame seed paste)
1 small lemon, juiced (about 1 to 1 1/2 tsp juice)
1 tsp minced garlic
1/2 tsp kosher salt
KÖFTE
2 lb ground lamb
1/2 cup fresh mint, finely chopped
1/4 cup finely chopped onion
3 clove garlic, minced
1 Tbsp paprika
1 Tbsp ground cumin
1 1/2 tsp kosher salt
1 tsp black pepper
1/2 tsp cayenne pepper
12 round middle eastern flatbreads, 5- to 7-inch size (with no pocket)
oil, for cooking
2 large onions, halved and cut into 1/4-inch slices
MUHAMMARA (RED PEPPER SPREAD)
1/2 cup roasted red peppers from jar, drained and finely chopped
1/2 cup water
2 Tbsp pomegranate molasses (or more)
2 Tbsp fresh italian parsley, chopped
2 to 3 Tbsp breadcrumbs
2 Tbsp toasted walnuts, finely chopped
1 tsp ground cumin

Steps:

1. Stir together all of the Tahini Yogurt ingredients in a medium bowl until well blended. Cover and chill until ready to serve.
2. Line a large baking sheet with foil.
3. In a large bowl, combine lamb, mint, finely chopped onion, garlic, paprika, cumin, salt, pepper and cayenne. With your hands, roll into 1 1/2-inch meatballs. Arrange on the foil-lined rimmed baking sheet.
4. Preheat oven to 300°F.
5. Heat 1 tbsp oil in large skillet over medium heat. Add the onion slices and season with salt and pepper. Saute about 6 minutes or until browned. Transfer cooked onions to one side of the baking sheet. Place in oven to keep warm.
6. Add 1 Tbsp oil to the same skillet over medium heat, and saute half of the meatballs about 7 to 9 minutes or until browned on all sides. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if needed.
7. To the same skillet, add chopped roasted peppers and stir for 1 minute. Add water and 2 Tbsp pomegranate molasses. Bring to a simmer, scraping up bits with a wooden spoon, and cook for about 4 minutes or until reduced to about 2/3 cup, stirring occasionally. Mix in parsley, breadcrumbs, chopped walnuts, cumin and more pomegranate molasses (if desired, for taste). Transfer to small bowl.
8. Place a little oil in a large skillet, add flatbreads, one at a time, and heat in hot skillet for about 2 minutes each side.
9. For each serving: Arrange a bit of the cooked onions and meatballs on each warmed flatbread. Spoon yogurt sauce and muhammara (red pepper spread) on top, and serve immediately, while still warm.