the crowd pleaser

Whew. The kids have finished their winter breaks and gone back to their respective schools. I have to admit that–much as I love them–I’ve come to appreciate the quiet calm when they’re not here. When they are home, they’re a happy distraction from my norm, but I too easily become a slave to their every whim. Well, almost every whim. Most especially, because I know they don’t always have access to good food, I try to feed them well. They each have their particular favorite meal requests, but this one is a dish they both heartily agree on. I found this recipe a couple of years ago in Bon Appetit and was immediately attracted to the combination and complexity of flavors. Made with my favorite, lamb, the köfte are intriguingly spicy. They’re paired with some interesting and unusual sides and served on naan or flatbread. This exotic dish is exciting and so much fun to eat, you can be sure it’ll keep ’em coming back for more. 

Lamb Köfte with Yogurt Sauce & Muhammara

A little more work than the usual recipe, the satisfied moans of your family will soon convince you that this was well worth the effort. The ground lamb is mixed with a savory blend of spices, garlic, onion, and fresh mint, and is literally oozing with umami goodness. Accompanying these delicious meatballs are caramelized onions, a tangy Yogurt Sauce laced with tahini, and a sweet variation of Muhammara–a Syrian pepper spread. The meatballs are served with store bought naan, also known as Middle Eastern or Indian flatbread. Readily available in many markets, Stonefire brand naan is flavorful, all natural, and authentically baked in a Tandoor oven. 

Don’t be intimidated by the list of ingredients in this recipe. There are several steps as well, but if you properly prep and do each step in order, it will come together easily. Begin by making the Yogurt Sauce. I like to use Greek yogurt because it’s deliciously thick and I can use nonfat without sacrificing any richness. I always keep a jar of tahini (sesame seed paste) in my pantry–be sure to stir it well before use.

In a medium bowl, stir together the yogurt, tahini and lemon juice. Season with kosher salt to taste and refrigerate until ready to serve.

Line a baking sheet with parchment paper. In a large bowl, mix ground lamb with minced mint, grated onion, minced garlic, paprika, cumin, cayenne, kosher salt and freshly ground black pepper. 

Portion the meat mixture using a medium ice cream scoop or large spoon. With moistened hands, roll into 1 1/2 inch meatballs and place on the baking sheet. Preheat the oven to 300 degrees.

Just as many hands make light work, I believe many pans make fast cooking. Place two cast iron or heavy skillets over medium-high heat. Add a flatbread to each of the pans and cook until browned on each side, about 2 minutes. Place the flatbreads, as they finish, onto a large sheet of foil. When all have been heated through, seal the foil and place them in the oven to keep warm.

Add 1 tablespoon of olive oil to each skillet. Add the sliced onions and season with kosher salt and freshly ground black pepper. Stirring frequently, sauté the onions until tender and caramelized, about 8 to 10 minutes. Using a slotted spoon, transfer the cooked onions onto one half of a baking sheet and place in the oven to keep warm.

Heat another tablespoon of olive oil in each skillet and, when shimmering, add the meatballs, being careful not to crowd the pans. Sauté the köfte until cooked through on all sides, about 7 to 8 minutes. As the batches of meatballs finish cooking, transfer them to the baking sheet in the oven.

Muhammara is a Syrian spread usually made with peppers, walnuts and breadcrumbs. This version simply combines roasted red peppers (drained peppers from the jar work beautifully) and pomegranate molasses, a distinctively piquant syrup. You can find this molasses–one of my favorite ingredients–at Whole Foods. Together, these components mix with the juices from the meat and cook down to make a thick and tangy sauce.

In one of the skillets over medium-high heat, add the chopped roasted peppers and cook, stirring, for 2 minutes. Add the water and pomegranate molasses and bring to a simmer, scraping up any browned bits on the bottom of the pan. Cook until the sauce is reduced by half, stirring occasionally. Taste and season with kosher salt and freshly ground black pepper, adding more pomegranate molasses, if needed. Stir in chopped fresh parsley and pour into a small bowl.

Pile onion slices in the center of a platter and plate köfte around them. Wrap warm flatbreads in a dish towel and place in a basket.

Serve immediately with the Yogurt Sauce and Muhammara. Place a flatbread on each plate, and allow everyone to plate their own köfte, layering the red pepper sauce and yogurt on top.

Enjoy and relish in the rewards of your efforts–this dish will quickly become a family favorite!

Adapted from Bon Appetit

Serves 6:

Yogurt Sauce:
1 cup plain lowfat or nonfat Greek yogurt
2 tablespoons tahini
1 tablespoon lemon juice
kosher salt

Köfte:
2 pounds ground lamb
1/2 cup minced fresh mint
1/4 cup grated onion
4 garlic cloves, minced
3 tablespoons paprika
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 flatbreads or naan
olive oil
2 large onions, sliced

Muhammara:
1 cup finely chopped drained roasted peppers
1/2 cup water
2 tablespoons, or more, pomegranate molasses
2 tablespoons chopped fresh parsley

print