Lamb Kfte With Yogurt Sauce And Muhammara Food

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LAMB KöFTE WITH YOGURT SAUCE AND MUHAMMARA



Lamb Köfte with Yogurt Sauce and Muhammara image

Provided by Jean Thiel Kelley

Categories     Bake     Yogurt     High Fiber     Dinner     Ground Lamb     Bell Pepper     Pan-Fry     Healthy     Molasses     Simmer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 23

Yogurt sauce:
1 cup plain low-fat yogurt
2 tablespoons tahini (sesame seed paste)*
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Köfte:
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
11/2 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
Muhammara:
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

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.

LAMB KOFTE WITH YOGURT SAUCE AND MUHAMMARA



Lamb Kofte With Yogurt Sauce and Muhammara image

Recipe by Jeanne Thiel Kelley. Bon Appetit Jan. 2010. Read More http://www.bonappetit.com/recipes/2010/01/lamb_kofte_with_yogurt_sauce_and_muhammara#ixzz1gvYjC5T2

Provided by Queen Dana

Categories     Lamb/Sheep

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

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 of 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

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.

Nutrition Facts : Calories 565.9, Fat 43.8, SaturatedFat 16.9, Cholesterol 113, Sodium 761.9, Carbohydrate 13.6, Fiber 3.5, Sugar 5.8, Protein 29.9

LAMB KOFTA WITH YOGURT SAUCE



LAMB KOFTa With YOGURT SAUCE image

These tasty little Middle East Lamb Kofta meatballs are certainly a delicious change. With fresh ingredients such as mint and parsley, this is a great recipe to enjoy all year round! VIDEO https://www.youtube.com/watch?v=LjlIkBZpqP0

Provided by CLUBFOODY

Categories     Meat

Time 16m

Yield 12 koftas

Number Of Ingredients 11

1 lb ground lamb
1/2 cup white onion, finely chopped
2 large garlic cloves, pressed
1 tablespoon of fresh mint, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons cumin
1 teaspoon mild paprika
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon fresh ground black pepper (to taste)
1/8 teaspoon sea salt
2 tablespoons oil (or more)

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.

LAMB KOFTA WITH YOGURT SAUCE



Lamb Kofta With Yogurt Sauce image

This was in today's (May 30, 2007) food section of the Houston Chronicle. I love Middle Eastern food and this sounds totally yummy! Thought I'd post it so I don't lose the newspaper clipping!

Provided by Leslie in Texas

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 23

olive oil flavored cooking spray
2 slices bread, lightly toasted (day-old crusty white bread)
1 medium onion, quartered
1/2 cup fresh flat leaf parsley, loosely packed
1/4 cup fresh mint leaves, loosely packed
2 garlic cloves
1/2 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon fresh ginger, grated (or finely minced)
1/2 tablespoon Thai red curry paste
1 large egg
1/2 lb ground lamb
1/2 lb ground turkey
4 large round pita breads
2 medium tomatoes, diced
1 cup plain yogurt (Greek-style is good)
1 tablespoon fresh dill, chopped
1 small cucumber, peeled, seeded, and finely diced
1 teaspoon fresh lemon juice
salt & fresh ground pepper

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!

Nutrition Facts : Calories 543, Fat 22.8, SaturatedFat 9, Cholesterol 147, Sodium 844.3, Carbohydrate 52.8, Fiber 3.9, Sugar 8.5, Protein 31.2

LAMB KOFTA WITH YOGURT SAUCE



Lamb Kofta with Yogurt Sauce image

These tasty little Middle East Lamb Kofta meatballs are certainly a delicious change. With fresh ingredients such as mint and parsley, this is a great recipe to enjoy all year round!

Provided by Francine Lizotte

Categories     Other Main Dishes

Time 16m

Number Of Ingredients 18

1 lb ground lamb
1/2 c white onions, finely chopped
2 large cloves garlic, pressed
1 Tbsp fresh mint, chopped
1 Tbsp fresh parsley, chopped
2 tsp ground cumin
1 tsp mild paprika
1/4 tsp cayenne pepper, or to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
ground himalayan sea salt, to taste
olive oil, for brushing meat plus coating baking sheet and griddle
YOGURT SAUCE
1/2 c plain yogurt
1 Tbsp tahini
1/2 Tbsp freshly squeezed lemon juice
1 tsp mint leaves, finely chopped
freshly ground black pepper, to taste
1/2 tsp ground cumin

Steps:

  • 1. 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.
  • 2. Heat a griddle pan on medium-high heat and when hot, cook koftas for 3 minutes per side
  • 3. This can be served with flatbread and yogurt sauce or on sliders with yogurt sauce and muhammara
  • 4. To make yogurt sauce... In a small bowl, combine all the ingredients, stir, taste & adjust. Cover and refrigerate until ready to serve, about 30 minutes.
  • 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=LjlIkBZpqP0

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