Lamb Köfte with Yogurt Sauce and Muhammara

Lamb Köfte with Yogurt Sauce and Muhammara
Photo by Craig Cutler

Ingredients

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

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

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