Lamb Köfte with Yogurt Sauce and Muhammara

Ingredients

• 1 tablespoon ground cumin
• 3 tablespoons paprika
• 4 cloves garlic
• ¼ cup onion
• ½ cup fresh mint
• 2 pounds ground lamb
• ½ teaspoon salt
• + 13 more ingredients
• • 1 tablespoon fresh lemon juice
  • 2 tablespoons tahini (sesame seed paste)*
  • 1 cup plain low-fat yogurt
  • 2 tablespoons fresh Italian parsley
  • 2 tablespoons (or more) pomegranate molasses**
  • ½ cup water
  • ½ cup drained roasted red peppers from jar
  • 2 large onions
  • 2 tablespoons (or more) olive oil
  • 12 5-to 7-inch-diameter soft round Middle Eastern flatbreads (preferably with no pocket)
  • ½ teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 1½ teaspoons coarse kosher salt

Stir all ingredients in medium bowl to blend. Cover and chill. 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. Prehea...

View full recipe at Epicurious