Lamb Kofte With Yogurt Sauce And Muhammara

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 1 yogurt sauce:.
• 2 stir all ingredients in medium bowl to blend. cover and chill.
• 3 kofte:.
• 4 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.
• 5 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.
• 6 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.
• 7 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.
• 8 muhammara:.
• 9 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.