Lamb Kofte With Yogurt Sauce And Muhammara Food

LAMB KOFTAS WITH YOGHURT DRESSING

Steps:

• Yogurt Sauce: Combine the yogurt sauce ingredients and leave in fridge for at least 20 mninutes for the flavor to develop (overnight even better!).
• Koftas: Grate the onion into the bowl using a standard box grater. Add remaining Kofta ingredients and mix well with your hands.
• With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!).

GREEK LAMB WITH YOGURT MINT SAUCE

Steps:

• Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
• When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
• Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

MIDDLE EASTERN LAMB KOFTA

Steps:

• Place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients, and set aside to cool. (Don't leave the nuts in the pan, as the residual heat may cause them to burn.)
• Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first). Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.
• To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined.
• Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and ½-inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet and cover with plastic wrap, then refrigerate until ready to cook.
• Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side or until cooked through. Serve with tzatziki and hummus.
• Note: If you like your kofta spicy, reserve some of the seeds from the jalapeño pepper and add them with the vegetables. Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
• Make-Ahead: The patties can be made and refrigerated up to two days ahead of time.
• Freezer-Friendly Instructions: The uncooked patties can be frozen for up to three months. (Freeze the patties on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

INDIAN KOFTAS WITH MINT YOGURT & FLATBREADS

Steps:

• In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger. Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan - you shouldn't need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins - be careful as they are quite fragile.
• Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.

SPICY MINCED LAMB KOFTA KEBAB RECIPE (GIAOURTLOU)

Steps:

• To prepare this minced lamb kofta kebab recipe, heat a saucepan over medium high heat, add the olive oil, the chopped onion and garlic and sauté, until tender. In the meantime, add in a large bowl the minced meat, the spices and the tomato puree. Season well with salt and pepper and mix the mixture well, squeezing the ingredients with your hands (or a food processor). Add the chopped parsley and the sautéed onions and garlic. Using your hands mix all the ingredients together until combined.
• Place the mixture for the lamb kofta kebabs in a bowl, cover with plastic wrap and leave in the fridge to rest for 1 hour. (If you have the time it's best to leave the kebabs in the fridge overnight).
• To assemble the kofta kebabs, cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning). Gently squeeze the meat around the skewers to form log-shaped kebabs, each about 10-12cm long. Make sure the meat is spread to an even thickness. Refrigerate the kebabs until you are ready to grill. If you have time, it is best to chill 30 minutes to let flavours mingle and firm up meat. (The ingredients for this lamb kebab recipe are enough for 6 skewers).
• Preheat a grill or griddle pan on a high heat. Brush the kofta kebabs with live oil and cook for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.
• While your lamb kofta kebabs are cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.
• you can serve the kofta kebabs with tomato sauce and Greek yogurt (kebab giaourtlou).
• To prepare the tomato sauce for the lamb kebabs melt the butter in a sauce pan, add the chopped tomatoes, the garlic and seasoning and simmer for 5-10 minutes.
• Layer a pita bread on a plate, top with the lamb kebabs, add two full spoons of the tomato sauce, 1 tbsp yogurt and garnish with sliced red onions.

LAMB KöFTE WITH YOGURT SAUCE AND MUHAMMARA

Steps:

• For yogurt sauce:
• Stir all ingredients in medium bowl to blend. Cover and chill.
• For Köfte:
• 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.
• Preheat oven to 300°F. 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.
• Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes.
• Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.
• Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté 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.
• For muhammara:
• 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.
• Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
• Available at some supermarkets, natural foods stores, and Middle Eastern markets.
• ** A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.

LAMB KOFTA WITH YOGURT SAUCE

Steps:

• In a bowl, combine all the ingredients. Roll lamb mixture to the size of a golf ball then flatten them down to about ½-inch thick. Place patties on a baking sheet greased with oil. Brush oil on patties, loosely cover and refrigerate for 30 minutes.
• Heat a griddle pan on medium-high heat and when hot, cook koftas for 3 minutes per side.
• To make yogurt sauce:.
• 1/2 cup plain yogurt - 1 tablespoons tahini - 1/2 tablespoons fresh squeezed lemon juice - 1 teaspoons mint leaves, finely chopped - freshly ground black pepper - 1/2 teaspoons cumin.
• In a small bowl, combine all the ingredients, stir, taste & adjust. Cover and refrigerate until ready to serve, about 30 minutes.
• This can be served with flatbread and yogurt sauce or on sliders with yogurt sauce and muhammara.

LAMB KOFTE WITH GARLIC YOGURT SAUCE

Steps:

• Make sauce:
• Stir yogurt with garlic and salt to taste.
• Make köfte:
• Cover bread with water in a bowl and soak 30 minutes, then squeeze bread to remove as much moisture as possible.
• Prepare grill while bread soaks.
• Transfer squeezed bread to a large bowl and add remaining köfte ingredients, then mix well with your hands until thoroughly blended. Divide lamb mixture into 16 portions and form each into a ball. Roll each ball into a 7- to 8-inch-long "cigar," rolling first between your hands and then on a work surface (be sure the köfte are thin enough for even cooking). Slide a skewer lengthwise through center of each köfte.
• Grill on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm with yogurt sauce.

LAMB KöFTE WITH TAHINI YOGURT SAUCE AND MUHAMMARA

Steps:

• 1. Stir together all of the Tahini Yogurt ingredients in a medium bowl until well blended. Cover and chill until ready to serve.
• 2. Line a large baking sheet with foil.
• 3. In a large bowl, combine lamb, mint, finely chopped onion, garlic, paprika, cumin, salt, pepper and cayenne. With your hands, roll into 1 1/2-inch meatballs. Arrange on the foil-lined rimmed baking sheet.
• 4. Preheat oven to 300°F.
• 5. Heat 1 tbsp oil in large skillet over medium heat. Add the onion slices and season with salt and pepper. Saute about 6 minutes or until browned. Transfer cooked onions to one side of the baking sheet. Place in oven to keep warm.
• 6. Add 1 Tbsp oil to the same skillet over medium heat, and saute half of the meatballs about 7 to 9 minutes or until browned on all sides. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if needed.
• 7. To the same skillet, add chopped roasted peppers and stir for 1 minute. Add water and 2 Tbsp pomegranate molasses. Bring to a simmer, scraping up bits with a wooden spoon, and cook for about 4 minutes or until reduced to about 2/3 cup, stirring occasionally. Mix in parsley, breadcrumbs, chopped walnuts, cumin and more pomegranate molasses (if desired, for taste). Transfer to small bowl.
• 8. Place a little oil in a large skillet, add flatbreads, one at a time, and heat in hot skillet for about 2 minutes each side.
• 9. For each serving: Arrange a bit of the cooked onions and meatballs on each warmed flatbread. Spoon yogurt sauce and muhammara (red pepper spread) on top, and serve immediately, while still warm.

LAMB KOFTA WITH YOGURT SAUCE

Steps:

• 1. In a bowl, combine all the ingredients. Roll lamb mixture to the size of a golf ball then flatten them down to about ½-inch thick. Place patties on a baking sheet greased with oil. Brush oil on patties, loosely cover and refrigerate for 30 minutes.
• 2. Heat a griddle pan on medium-high heat and when hot, cook koftas for 3 minutes per side
• 3. This can be served with flatbread and yogurt sauce or on sliders with yogurt sauce and muhammara
• 4. To make yogurt sauce... In a small bowl, combine all the ingredients, stir, taste & adjust. Cover and refrigerate until ready to serve, about 30 minutes.
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=LjlIkBZpqP0

LAMB KOFTA WITH YOGURT SAUCE

Steps:

• Yogurt Sauce.
• In a small bowl, mix together all yogurt sauce ingredients, cover and chill while preparing the kofta. Add salt and pepper to taste before serving.
• Kofta.
• Place an oven rack in the center position of the oven.
• Preheat oven to broil.
• Lightly coat a rimmed baking sheet with olive oil cooking spray.
• Place the bread in a food processor and pulse until it forms fine bread crumbs.
• Add the onion, parsley,mint,garlic,cumin,cinnamon,chili powder,salt, black pepper,ginger and red curry paste and process until the mixture is finely chopped.
• Transfer the mixture to a large bowl.
• Mix the egg into the onion and herb mixture.
• Add the lamb and turkey and use your hands to thoroughly mash everything together.
• Shape mixture into 12 egg-sized balls, then arrange on the prepared baking sheet.
• Lightly spray the kofta with olive oil.
• Broil for 8 minutes, then use tongs to rotate each and broil an additional 7 minutes.
• Rotate again, and broil for another 3 to 4 minutes.
• Remove from oven, and let stand 5 minutes.
• Wrap the pitas in foil, and place in oven for 1 to 2 minutes, just long enough to heat through.
• Arrange 3 koftas down the center of each of each pita, then top with diced tomato and yogurt sauce.
• Wrap the pita around the koftas and enjoy!

LAMB KOFTE WITH YOGURT SAUCE AND MUHAMMARA

Steps:

• yogurt sauce:.
• Stir all ingredients in medium bowl to blend. Cover and chill.
• kofte:.
• 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.
• Preheat oven to 300°F 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.
• Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.
• Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté 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.
• Muhammara:.
• 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.