Lamb Kofte With Yogurt Sauce and Muhammara

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

• Ready In: 1 hr
• Serves: 6

Ingredients

• Yogurt Sauce

• 1  cup plain low-fat yogurt
• 2  tablespoons tahini (sesame seed paste)
• 1  tablespoon fresh lemon juice
• 1⁄2 teaspoon salt

• Kofte

• 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

• Muhammara

• 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

Directions

1. yogurt sauce:
2. Stir all ingredients in medium bowl to blend. Cover and chill.
3. kofte:
4. 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.
5. 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.
6. 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.
7. 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.
8. Muhammara:
9. 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.