Lamb Köfte with Yogurt Sauce and Muhammara

Ingredients

• •1 cup plain low-fat yogurt
• •2 tablespoons tahini
• •1 tablespoon fresh lemon juice
• •½ teaspoon salt
• •2 pounds ground lamb
• •½ cup minced fresh mint
• •¼ cup coarsely grated onion
• •4 cloves garlic
• •3 tablespoons paprika
• •1 tablespoon ground cumin
• •5½ teaspoons coarse kosher salt
• •1 teaspoon freshly ground black pepper
• •½ teaspoon cayenne pepper
• •12 pieces Middle Eastern flatbreads
• •2 tablespoons olive oil
• •2 large onions
• •½ cup roasted red peppers
• •½ cup water
• •2 tablespoons pomegranate molasses
• •2 tablespoons fresh Italian parsley

Cooking Instructions

1. 1.

   Stir all ingredients in medium bowl to blend. Cover and chill.

   5 min

2. 2.

   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.

   15 min

3. 3.

   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.

   25 min

4. 4.

   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.

   8 min

5. 5.

   Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.

   2 min

6. 6.

   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.

   16 min

7. 7.

   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.

   6 min

8. 8.

   Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.

   5 min

9. 9.

   Available at some supermarkets, natural foods stores, and Middle Eastern markets.

10. 10.

    ** A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.