Best 3 Lamb Köfte With Tahini Yogurt Sauce And Muhammara Recipes

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Lamb köfte with tahini yogurt sauce and muhammara is a delectable dish that combines the flavors of the Mediterranean and Middle East. The tender lamb köfte, made from a mixture of ground lamb, spices, and herbs, is grilled to perfection. The creamy tahini yogurt sauce adds a tangy and cooling contrast to the flavorful köfte, while the spicy muhammara, a roasted red pepper and walnut dip, adds a touch of heat and smokiness. This dish is a perfect balance of flavors and textures, making it a popular choice for gatherings and special occasions.

Check out the recipes below so you can choose the best recipe for yourself!

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 KöFTE WITH TAHINI YOGURT SAUCE AND MUHAMMARA



Lamb Köfte with Tahini Yogurt Sauce and Muhammara image

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

Provided by Vickie Parks

Categories     Other Main Dishes

Time 45m

Number Of Ingredients 27

TAHINI YOGURT SAUCE
1 cup plain lowfat yogurt
2 Tbsp tahini (sesame seed paste)
1 small 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 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 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

Steps:

  • 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.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcrowd the pan. When you're cooking the lamb kefte, make sure you give them enough space in the pan so that they can cook evenly.
  • Cook the lamb kefte until they are browned on all sides. This will help to seal in the juices and prevent them from drying out.
  • Make sure the tahini-yogurt sauce is well-seasoned. You can adjust the flavors to your liking by adding more lemon juice, garlic, or salt.
  • Serve the lamb kefte with a variety of accompaniments. This could include pita bread, rice, or salad.

Conclusion:

Lamb kefte with tahini-yogurt sauce and muhammara is a delicious and easy-to-make dish that is perfect for a weeknight meal. The lamb kefte are juicy and flavorful, and the tahini-yogurt sauce and muhammara add a creamy and spicy touch. This dish is sure to be a hit with your family and friends.

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