LAMB KöFTE WITH YOGURT SAUCE AND MUHAMMARA
Provided by Jean Thiel Kelley
Categories Bake Yogurt High Fiber Dinner Ground Lamb Bell Pepper Pan-Fry Healthy Molasses Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- For yogurt sauce:
- Stir all ingredients in medium bowl to blend. Cover and chill.
- For Köfte:
- 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.
- For 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.
- Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
- Available at some supermarkets, natural foods stores, and Middle Eastern markets.
- ** A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
LAMB KOFTE WITH YOGURT SAUCE AND MUHAMMARA
Recipe by Jeanne Thiel Kelley. Bon Appetit Jan. 2010. Read More http://www.bonappetit.com/recipes/2010/01/lamb_kofte_with_yogurt_sauce_and_muhammara#ixzz1gvYjC5T2
Provided by Queen Dana
Categories Lamb/Sheep
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
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
LAMB KOFTA WITH YOGURT SAUCE
These tasty little Middle East Lamb Kofta meatballs are certainly a delicious change. With fresh ingredients such as mint and parsley, this is a great recipe to enjoy all year round! VIDEO https://www.youtube.com/watch?v=LjlIkBZpqP0
Provided by CLUBFOODY
Categories Meat
Time 16m
Yield 12 koftas
Number Of Ingredients 11
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 GARLIC YOGURT SAUCE
Categories Garlic Lamb Yogurt Backyard BBQ Ground Lamb Spice Summer Grill Grill/Barbecue Parsley Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make sauce:
- Stir yogurt with garlic and salt to taste.
- Make köfte:
- Cover bread with water in a bowl and soak 30 minutes, then squeeze bread to remove as much moisture as possible.
- Prepare grill while bread soaks.
- Transfer squeezed bread to a large bowl and add remaining köfte ingredients, then mix well with your hands until thoroughly blended. Divide lamb mixture into 16 portions and form each into a ball. Roll each ball into a 7- to 8-inch-long "cigar," rolling first between your hands and then on a work surface (be sure the köfte are thin enough for even cooking). Slide a skewer lengthwise through center of each köfte.
- Grill on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm with yogurt sauce.
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- 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.
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