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lamb köfte with tahini yogurt sauce and muhammara

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Turkish meatballs served on warmed round flatbread smothered in fresh Tahini Yogurt Sauce and homemade Muhammara (a spicy red pepper spread).

yield 6 serving(s)
prep time 20 Min
cook time 25 Min
method Saute

Ingredients For lamb köfte with tahini yogurt sauce and muhammara

  • TAHINI YOGURT SAUCE
  • 1 cup
    plain lowfat yogurt
  • 2 Tbsp
    tahini (sesame seed paste)
  • 1 sm
    lemon, juiced (about 1 to 1 1/2 tsp juice)
  • 1 tsp
    minced garlic
  • 1/2 tsp
    kosher salt
  • KÖFTE
  • 2 lb
    ground lamb
  • 1/2 cup
    fresh mint, finely chopped
  • 1/4 cup
    finely chopped onion
  • 3 clove
    garlic, minced
  • 1 Tbsp
    paprika
  • 1 Tbsp
    ground cumin
  • 1 1/2 tsp
    kosher salt
  • 1 tsp
    black pepper
  • 1/2 tsp
    cayenne pepper
  • 12
    round middle eastern flatbreads, 5- to 7-inch size (with no pocket)
  • oil, for cooking
  • 2 lg
    onions, halved and cut into 1/4-inch slices
  • MUHAMMARA (RED PEPPER SPREAD)
  • 1/2 cup
    roasted red peppers from jar, drained and finely chopped
  • 1/2 cup
    water
  • 2 Tbsp
    pomegranate molasses (or more)
  • 2 Tbsp
    fresh italian parsley, chopped
  • 2 to 3 Tbsp
    breadcrumbs
  • 2 Tbsp
    toasted walnuts, finely chopped
  • 1 tsp
    ground cumin

How To Make lamb köfte with tahini yogurt sauce and muhammara

  • 1
    Stir together all of the Tahini Yogurt ingredients in a medium bowl until well blended. Cover and chill until ready to serve.
  • 2
    Line a large baking sheet with foil.
  • 3
    In a large bowl, combine lamb, mint, finely chopped onion, garlic, paprika, cumin, salt, pepper and cayenne. With your hands, roll into 1 1/2-inch meatballs. Arrange on the foil-lined rimmed baking sheet.
  • 4
    Preheat oven to 300°F.
  • 5
    Heat 1 tbsp oil in large skillet over medium heat. Add the onion slices and season with salt and pepper. Saute about 6 minutes or until browned. Transfer cooked onions to one side of the baking sheet. Place in oven to keep warm.
  • 6
    Add 1 Tbsp oil to the same skillet over medium heat, and saute half of the meatballs about 7 to 9 minutes or until browned on all sides. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if needed.
  • 7
    To the same skillet, add chopped roasted peppers and stir for 1 minute. Add water and 2 Tbsp pomegranate molasses. Bring to a simmer, scraping up bits with a wooden spoon, and cook for about 4 minutes or until reduced to about 2/3 cup, stirring occasionally. Mix in parsley, breadcrumbs, chopped walnuts, cumin and more pomegranate molasses (if desired, for taste). Transfer to small bowl.
  • 8
    Place a little oil in a large skillet, add flatbreads, one at a time, and heat in hot skillet for about 2 minutes each side.
  • 9
    For each serving: Arrange a bit of the cooked onions and meatballs on each warmed flatbread. Spoon yogurt sauce and muhammara (red pepper spread) on top, and serve immediately, while still warm.
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