Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

lamb köfte with tahini yogurt sauce and muhammara

4 Pinches
Northwestgal avatar
Renton, WA
Updated on Jul 14, 2017

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

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

Ingredients

  • TAHINI YOGURT SAUCE
  • 1 cup - plain lowfat yogurt
  • 2 tablespoons tahini (sesame seed paste)
  • 1 small lemon, juiced (about 1 to 1 1/2 tsp juice)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • KÖFTE
  • 2 pounds ground lamb
  • 1/2 cup - fresh mint, finely chopped
  • 1/4 cup - finely chopped onion
  • 3 cloves garlic, minced
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 12 - round middle eastern flatbreads, 5- to 7-inch size (with no pocket)
  • - oil, for cooking
  • 2 large 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 tablespoons pomegranate molasses (or more)
  • 2 tablespoons fresh italian parsley, chopped
  • 2 to 3 tablespoons breadcrumbs
  • 2 tablespoons toasted walnuts, finely chopped
  • 1 teaspoon ground cumin

How To Make lamb köfte with tahini yogurt sauce and muhammara

  • Step 1
    Stir together all of the Tahini Yogurt ingredients in a medium bowl until well blended. Cover and chill until ready to serve.
  • Step 2
    Line a large baking sheet with foil.
  • Step 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.
  • Step 4
    Preheat oven to 300°F.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Ingredient: Lamb
Method: Saute

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes