lamb koftë
First things first, I have no idea how to pronounce koftë. Let's go with cough-tea. (If you know, of course, please tell me, or eventually I will look it up.)
I've wanted to try this recipe for a long time: it's Turkish lamb meatballs in a flatbread wrap with two unique spiced sauces. Sounds delicious, exotic, and messy. So the recipe sat in my recipe box for more than two years before I attempted it.
It was much easier than I expected, and a really interesting combination of flavors. It could be simplified immensely, too, so I've offered those suggestions below.
The method for the meatballs will be familiar from our Italian-American favorites. The Middle Eastern version is lamb, rather than pork and beef, and made interesting by loads of spices. Wrapped up in flatbread, the spice is calmed by a yogurt-tahini sauce and a sweet muhammara (red pepper and pomegrante spread). The result is unlike anything I've ever made and, more importantly, it's yummy. Recipes and suggestions for a weeknight version follow.
Lamb Kofte with Yogurt Sauce and Muhammara
Adapted from Bon Appetit magazine
For the meatballs
1 1/2 lbs ground lamb (if lamb is not your favorite, I recommend substituting half of the meat with lean ground beef)
1/3c minced fresh mint
1/4 coarsely grated onion
4 garlic cloves, minced (or 2t pre-chopped from the jar)
1T sweet paprika and 2T smoked paprika (or all of either one you've got)
1T ground cumin
1 1/2t coarse kosher salt
1t ground black pepper
1/2t cayenne pepper
2T olive oil, divided
Line large rimmed baking sheet with plastic wrap
Gently mix lamb and next 8 ingredients in large bowl
Using moistened hands, roll meat mixture into 1 1/2-inch small meatballs
Heat large non-stick skillet over medium-high heat, add 1T oil.
Saute half of the meatballs until just cooked through, turning occasionally to brown evenly, 7-8 minutes.
Remove and place on a paper towel-lined plate to drain.
Repeat with the remaining meatballs, adding oil to skillet if dry.
Weeknight version:
Heat storebought flatbread in the oven or on the stove for 2-3 minutes.
Spread red pepper hummus or red pepper spread onto storebought flatbread.
Add a few meatballs, fresh parsley, and a dollop of plain yogurt.
Muhammara
1/2c (one jar) roasted red peppers, drained and chopped
2T pomegranate molasses
1/3c water
2T chopped fresh parsley
If you have the time, these sauces are worth the effort to balance all the flavors in the flatbread wrap. They can also easily be made in advance. Remember the pomegranate molasses? That's a key ingredient in the sweet muhammara. In the skillet you used to cook the meatballs, wiped clean of most of the oil, combine roasted red peppers, drained and chopped, with pomegranate molasses, and water. Bring to a simmer and scrape up any brown bits from the bottom of the skillet. Cook until reduced, stirring occasionally, then mix in parsley. Season with salt and pepper.
(Note: I've done some more research on muhammara, and in most recipes, it's a nut and red pepper spread that also includes bread crumbs and walnuts. Reminds me of a romesco sauce! If you really want to get serious about this condiment, check out some other versions, like this one from The New York Times: http://www.nytimes.com/2010/03/24/dining/24powerrex1.html)
Yogurt Tahini Sauce
1c plain low-fat yogurt
2T tahini (sesame seed paste)
2T fresh lemon juice
1/2t salt
Stir all ingredients together in medium bowl. Cover and chill.
Simple enough, but can we get real for a second? Tahini is a beast. Here's me after several minutes of wrestling with a brand new container of the stuff, which was separated beyond belief.
That lasted a few more minutes, making a huge, oily mess, which gave me the idea of trying hummus as a substitute spread for the flatbread. The yogurt-tahini sauce is not great on its own, but it is a tangy and nutty complement to the sweet and spicy flavors of its neighbors in the wrap.
Leftovers
The recipe makes a lot of meatballs, so you're bound to have some leftover for another weeknight meal. Try the extra alongside a quick couscous mixed with chopped pistachios and dried apricots.
I've wanted to try this recipe for a long time: it's Turkish lamb meatballs in a flatbread wrap with two unique spiced sauces. Sounds delicious, exotic, and messy. So the recipe sat in my recipe box for more than two years before I attempted it.
It was much easier than I expected, and a really interesting combination of flavors. It could be simplified immensely, too, so I've offered those suggestions below.
The method for the meatballs will be familiar from our Italian-American favorites. The Middle Eastern version is lamb, rather than pork and beef, and made interesting by loads of spices. Wrapped up in flatbread, the spice is calmed by a yogurt-tahini sauce and a sweet muhammara (red pepper and pomegrante spread). The result is unlike anything I've ever made and, more importantly, it's yummy. Recipes and suggestions for a weeknight version follow.
Lamb Kofte with Yogurt Sauce and Muhammara
Adapted from Bon Appetit magazine
For the meatballs
1 1/2 lbs ground lamb (if lamb is not your favorite, I recommend substituting half of the meat with lean ground beef)
1/3c minced fresh mint
1/4 coarsely grated onion
4 garlic cloves, minced (or 2t pre-chopped from the jar)
1T sweet paprika and 2T smoked paprika (or all of either one you've got)
1T ground cumin
1 1/2t coarse kosher salt
1t ground black pepper
1/2t cayenne pepper
2T olive oil, divided
Line large rimmed baking sheet with plastic wrap
Gently mix lamb and next 8 ingredients in large bowl
Using moistened hands, roll meat mixture into 1 1/2-inch small meatballs
Heat large non-stick skillet over medium-high heat, add 1T oil.
Saute half of the meatballs until just cooked through, turning occasionally to brown evenly, 7-8 minutes.
Remove and place on a paper towel-lined plate to drain.
Repeat with the remaining meatballs, adding oil to skillet if dry.
Weeknight version:
Heat storebought flatbread in the oven or on the stove for 2-3 minutes.
Spread red pepper hummus or red pepper spread onto storebought flatbread.
Add a few meatballs, fresh parsley, and a dollop of plain yogurt.
Muhammara
1/2c (one jar) roasted red peppers, drained and chopped
2T pomegranate molasses
1/3c water
2T chopped fresh parsley
If you have the time, these sauces are worth the effort to balance all the flavors in the flatbread wrap. They can also easily be made in advance. Remember the pomegranate molasses? That's a key ingredient in the sweet muhammara. In the skillet you used to cook the meatballs, wiped clean of most of the oil, combine roasted red peppers, drained and chopped, with pomegranate molasses, and water. Bring to a simmer and scrape up any brown bits from the bottom of the skillet. Cook until reduced, stirring occasionally, then mix in parsley. Season with salt and pepper.
(Note: I've done some more research on muhammara, and in most recipes, it's a nut and red pepper spread that also includes bread crumbs and walnuts. Reminds me of a romesco sauce! If you really want to get serious about this condiment, check out some other versions, like this one from The New York Times: http://www.nytimes.com/2010/03/24/dining/24powerrex1.html)
Yogurt Tahini Sauce
1c plain low-fat yogurt
2T tahini (sesame seed paste)
2T fresh lemon juice
1/2t salt
Stir all ingredients together in medium bowl. Cover and chill.
Simple enough, but can we get real for a second? Tahini is a beast. Here's me after several minutes of wrestling with a brand new container of the stuff, which was separated beyond belief.
That lasted a few more minutes, making a huge, oily mess, which gave me the idea of trying hummus as a substitute spread for the flatbread. The yogurt-tahini sauce is not great on its own, but it is a tangy and nutty complement to the sweet and spicy flavors of its neighbors in the wrap.
Leftovers
The recipe makes a lot of meatballs, so you're bound to have some leftover for another weeknight meal. Try the extra alongside a quick couscous mixed with chopped pistachios and dried apricots.