Best 5 Lamb Kofte With Yogurt Sauce And Muhammara Recipes

Tantalize your taste buds with an unforgettable culinary journey as we present a delectable trio of recipes that celebrate the vibrant flavors of the Middle East. Embark on a sensory adventure with our succulent Lamb Kofte, a symphony of tender ground lamb, aromatic spices, and fresh herbs, expertly grilled to perfection. Accompanying this delightful dish is a refreshing Yogurt Sauce, a harmonious blend of creamy yogurt, tangy lemon juice, and fragrant mint, providing a cooling contrast to the savory kofte. And to complete this gastronomic experience, we introduce the vibrant Muhammara, a roasted red pepper and walnut dip, boasting a smoky and nutty flavor profile that will leave you craving more.

Prepare to be captivated by the intricate flavors of Lamb Kofte, where the distinct taste of lamb is elevated by a chorus of spices like cumin, coriander, and paprika, complemented by the freshness of parsley and mint. The Yogurt Sauce adds a cooling touch with its vibrant mix of tangy lemon and refreshing mint, while the Muhammara brings a smoky, nutty dimension with its roasted red peppers and walnuts, creating a harmonious balance of flavors in every bite.

These three recipes come together to create a culinary masterpiece that will transport you to the vibrant streets of the Middle East. Whether you're hosting a special gathering or seeking a delightful meal to savor at home, this trio of dishes promises an unforgettable culinary experience that will leave your taste buds dancing.

Here are our top 5 tried and tested recipes!

LAMB KöFTE WITH YOGURT SAUCE AND MUHAMMARA

Lamb Köfte with Yogurt Sauce and Muhammara image

Provided by Jean Thiel Kelley

Categories Bake Yogurt High Fiber Dinner Ground Lamb Bell Pepper Pan-Fry Healthy Molasses Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 23

Ingredients

Yogurt sauce:
1 cup plain low-fat yogurt
2 tablespoons tahini (sesame seed paste)*
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Köfte:
2 pounds ground lamb
1/2 cup minced fresh mint
1/4 cup coarsely grated onion
4 garlic cloves, minced
3 tablespoons paprika
1 tablespoon ground cumin
11/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
12 5-to 7-inch-diameter soft round Middle Eastern flatbreads (preferably with no pocket)
2 tablespoons (or more) olive oil, divided
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 (or more) pomegranate molasses**
2 tablespoons chopped fresh Italian parsley

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

Lamb Kofta with Yogurt Sauce image

These tasty little Middle East Lamb Kofta meatballs are certainly a delicious change. With fresh ingredients such as mint and parsley, this is a great recipe to enjoy all year round!

Provided by Francine Lizotte

Categories Other Main Dishes

Time 16m

Number Of Ingredients 18

Ingredients

1 lb ground lamb
1/2 c white onions, finely chopped
2 large cloves garlic, pressed
1 Tbsp fresh mint, chopped
1 Tbsp fresh parsley, chopped
2 tsp ground cumin
1 tsp mild paprika
1/4 tsp cayenne pepper, or to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
ground himalayan sea salt, to taste
olive oil, for brushing meat plus coating baking sheet and griddle
YOGURT SAUCE
1/2 c plain yogurt
1 Tbsp tahini
1/2 Tbsp freshly squeezed lemon juice
1 tsp mint leaves, finely chopped
freshly ground black pepper, to taste
1/2 tsp ground cumin

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 KOFTE WITH YOGURT SAUCE AND MUHAMMARA

Lamb Kofte With Yogurt Sauce and Muhammara image

Recipe by Jeanne Thiel Kelley. Bon Appetit Jan. 2010. Read More http://www.bonappetit.com/recipes/2010/01/lamb_kofte_with_yogurt_sauce_and_muhammara#ixzz1gvYjC5T2

Provided by Queen Dana

Categories Lamb/Sheep

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 cup plain low-fat yogurt
2 tablespoons tahini (sesame seed paste)
1 tablespoon fresh lemon juice
1/2 teaspoon salt
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
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

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.

Nutrition Facts : Calories 565.9, Fat 43.8, SaturatedFat 16.9, Cholesterol 113, Sodium 761.9, Carbohydrate 13.6, Fiber 3.5, Sugar 5.8, Protein 29.9

LAMB KöFTE WITH TAHINI YOGURT SAUCE AND MUHAMMARA

Lamb Köfte with Tahini Yogurt Sauce and Muhammara image

Turkish meatballs served on warmed round flatbread smothered in fresh Tahini Yogurt Sauce and homemade Muhammara (a spicy red pepper spread).

Provided by Vickie Parks

Categories Other Main Dishes

Time 45m

Number Of Ingredients 27

Ingredients

TAHINI YOGURT SAUCE
1 cup plain lowfat yogurt
2 Tbsp tahini (sesame seed paste)
1 small lemon, juiced (about 1 to 1 1/2 tsp juice)
1 tsp minced garlic
1/2 tsp kosher salt
KÖFTE
2 lb ground lamb
1/2 cup fresh mint, finely chopped
1/4 cup finely chopped onion
3 clove garlic, minced
1 Tbsp paprika
1 Tbsp ground cumin
1 1/2 tsp kosher salt
1 tsp black pepper
1/2 tsp cayenne pepper
12 round middle eastern flatbreads, 5- to 7-inch size (with no pocket)
oil, for cooking
2 large onions, halved and cut into 1/4-inch slices
MUHAMMARA (RED PEPPER SPREAD)
1/2 cup roasted red peppers from jar, drained and finely chopped
1/2 cup water
2 Tbsp pomegranate molasses (or more)
2 Tbsp fresh italian parsley, chopped
2 to 3 Tbsp breadcrumbs
2 Tbsp toasted walnuts, finely chopped
1 tsp ground cumin

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

Lamb Kofta With Yogurt Sauce image

This was in today's (May 30, 2007) food section of the Houston Chronicle. I love Middle Eastern food and this sounds totally yummy! Thought I'd post it so I don't lose the newspaper clipping!

Provided by Leslie in Texas

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

olive oil flavored cooking spray
2 slices bread, lightly toasted (day-old crusty white bread)
1 medium onion, quartered
1/2 cup fresh flat leaf parsley, loosely packed
1/4 cup fresh mint leaves, loosely packed
2 garlic cloves
1/2 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon fresh ginger, grated (or finely minced)
1/2 tablespoon Thai red curry paste
1 large egg
1/2 lb ground lamb
1/2 lb ground turkey
4 large round pita breads
2 medium tomatoes, diced
1 cup plain yogurt (Greek-style is good)
1 tablespoon fresh dill, chopped
1 small cucumber, peeled, seeded, and finely diced
1 teaspoon fresh lemon juice
salt & fresh ground pepper

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!

Nutrition Facts : Calories 543, Fat 22.8, SaturatedFat 9, Cholesterol 147, Sodium 844.3, Carbohydrate 52.8, Fiber 3.9, Sugar 8.5, Protein 31.2

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
Don't overmix the lamb mixture: Overmixing can make the kofte tough.
Cook the kofte over medium heat: This will help them cook evenly without burning.
Make sure the yogurt sauce is well-seasoned: The yogurt sauce should be tangy and flavorful.
Serve the kofte with a variety of accompaniments: This could include rice, pita bread, grilled vegetables, or salad.

Conclusion:

Lamb kofte is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is easy to make and can be tailored to your own taste preferences. Serve it with your favorite accompaniments and enjoy!