Lamb Köfte With Yogurt Sauce And Muhammara Recipes

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.

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.

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.

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.