LAMB KöFTE WITH YOGURT SAUCE AND MUHAMMARA
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
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.
GREEK LAMB WITH YOGURT MINT SAUCE
Provided by Ina Garten Bio & Top Recipes
Time 2h49m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
- When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
- Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
LAMB KOFTA WITH YOGURT SAUCE
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
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
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
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
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