Lamb Kofte with Yogurt Sauce and Muhammara
- 1 cup plain low-fat yogurt
- 2 tablespoons tahini (sesame seed paste)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 2 pounds 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 freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 12 5- to 7-inch-diameter soft round Middle Eastern flatbreads (preferably with no pocket)
- 2 tablespoons (or more) olive oil, divided
- 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 (or more) pomegranate molasses
- 2 tablespoons chopped fresh Italian parsley
- Produce
- Cumin, ground (1 tablespoon)
- Italian parsley, fresh (2 tablespoons)
- Mint, fresh (1/2 cup)
- Onion (1/4 cup)
- Onions, large (2)
- Meat
- Ground lamb (2 pounds)
- Condiments
- Tahini (2 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1 teaspoon)
- Cayenne pepper (1/2 teaspoon)
- Garlic cloves (4)
- Kosher salt, coarse (1 1/2 teaspoons)
- Olive oil (2 tablespoons)
- Paprika (3 tablespoons)
- Pomegranate molasses (2 tablespoons)
- Red peppers from jar, roasted (1/2 cup)
- Salt (1/2 teaspoon)
- Bread & Baked Goods
- 5- to 7-inch-diameter soft round middle eastern flatbreads (12)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Water (1/2 cup)
- Dairy
- Yogurt, plain low-fat (1 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published January 1, 2010 (3 years ago).
8 people saved this recipe.
