Lamb Kofte With Yogurt Sauce And Muhammara

• 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

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 300u0b0F 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. Saute 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. Saute 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.

yogurt sauce, yogurt, tahini, lemon juice, salt, kofte, ground lamb, mint, onion, garlic, paprika, ground cumin, coarse kosher salt, fresh ground black pepper, cayenne pepper, eastern flat bread, olive oil, onions, red peppers, water, pomegranate molasses, fresh italian parsley

Taken from www.food.com/recipe/lamb-kofte-with-yogurt-sauce-and-muhammara-470106 (may not work)