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.
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.
Time 20m Number Of Ingredients 7 Steps:
Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes. Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb.
Time 40m Yield 4 serving(s) Number Of Ingredients 23 Steps:
Yogurt Sauce. In a small bowl, mix together all yogurt sauce ingredients, cover and chill while preparing the kofta. Add salt and pepper to taste before serving. Kofta. Place an oven rack in the center position of the oven. Preheat oven to broil. Lightly coat a rimmed baking sheet with olive oil cooking spray. Place the bread in a food processor and pulse until it forms fine bread crumbs. Add the onion, parsley,mint,garlic,cumin,cinnamon,chili powder,salt, black pepper,ginger and red curry paste and process until the mixture is finely chopped. Transfer the mixture to a large bowl. Mix the egg into the onion and herb mixture. Add the lamb and turkey and use your hands to thoroughly mash everything together. Shape mixture into 12 egg-sized balls, then arrange on the prepared baking sheet. Lightly spray the kofta with olive oil. Broil for 8 minutes, then use tongs to rotate each and broil an additional 7 minutes. Rotate again, and broil for another 3 to 4 minutes. Remove from oven, and let stand 5 minutes. Wrap the pitas in foil, and place in oven for 1 to 2 minutes, just long enough to heat through. Arrange 3 koftas down the center of each of each pita, then top with diced tomato and yogurt sauce. Wrap the pita around the koftas and enjoy!
More about “lamb köfte with yogurt sauce and muhammara recipes”
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.
