Lamb Köfte With Yogurt Sauce And Muhammara Recipes

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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 CHOPS WITH YOGURT SAUCE



Lamb Chops with Yogurt Sauce image

This tangy yogurt sauce can also double as a dressing for Greek, tuna, or potato salads, or as a dip for toasted pita chips.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 7

4 lamb rib or shoulder chops (about 8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup plain low-fat yogurt
1 tablespoon minced shallot
2 teaspoons chopped fresh cilantro
2 teaspoons fresh lemon juice

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.

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 KOFTE WITH GARLIC YOGURT SAUCE



Lamb Kofte with Garlic Yogurt Sauce image

Categories     Garlic     Lamb     Yogurt     Backyard BBQ     Ground Lamb     Spice     Summer     Grill     Grill/Barbecue     Parsley     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 16

For sauce
1 cup plain yogurt (preferably whole-milk)
1 teaspoon minced garlic
For köfte
2 slices firm white sandwich bread, torn into pieces
1 lb ground lamb
1 small red onion, minced or grated
1/3 cup finely chopped fresh parsley
1 tablespoon baharat spice mix*
1 1/2 teaspoons Maras pepper flakes*
1 1/2 teaspoons Urfa pepper flakes*
2 teaspoons salt
Accompaniment: 16 soft lettuce leaves for wrapping (optional)
*Available by mail order from Formaggio Kitchen (888-212-3224).
Special Equipment
16 (10-inch) wooden skewers

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.

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