MIDDLE EASTERN LAMB KOFTA
Made with fragrant spices, roasted nuts, herbs and aromatics, this lamb kofta will take your taste buds on an adventure.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 6 (about 28 golf ball-sized meatballs)
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 4 meatballs, Calories 438, Fat 36 g, Carbohydrate 4 g, Protein 23 g, SaturatedFat 14 g, Sugar 1 g, Fiber 1 g, Sodium 382 mg, Cholesterol 95 mg
LAMB KöFTE WITH YOGURT SAUCE AND MUHAMMARA
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
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 KOFTE WITH GARLIC YOGURT SAUCE
Categories Garlic Lamb Yogurt Backyard BBQ Ground Lamb Spice Summer Grill Grill/Barbecue Parsley Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 16
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.
More about "lamb köfte with tarator sauce recipes"
LAMB KOFTE (KöFTE) - CAROLINE'S COOKING
From carolinescooking.com
4.9/5 (8)Total Time 20 minsCategory Main CourseCalories 693 per serving
- Grate the onion, grate or crush the garlic and finely chop the mint and parsley (note quantity is after chopping).
- Divide the mixture in to four and press each quarter into a sausage shape (it doesn't have to be as long as you will want yet). Push each sausage shaped kofte on to a skewer and spread it along the skewer a bit so it thins out a little more. Put the kofte on a tray or plate and refrigerate for around 20 minutes or so to firm up a little.
LAMB KOFTE BURGER - CAROLINE'S COOKING
From carolinescooking.com
LAMB KOFTE (KöFTE) RECIPE – GOZNEY
From us.gozney.com
TURKISH LAMB KOFTA KEBABS | RECIPETIN EATS
From recipetineats.com
LAMB KöFTE WITH YOGURT SAUCE AND MUHAMMARA RECIPE - BON …
From bonappetit.com
LAMB KöFTE WITH TARATOR SAUCE RECIPE | EPICURIOUS.COM - PINTEREST
From pinterest.com
BEEF AND LAMB KöFTE WITH CHICKPEA RICE RECIPE - GREAT BRITISH …
From greatbritishchefs.com
LAMB KöFTE WITH GRILLED POBLANOS AND YOGURT SAUCE RECIPE
From foodandwine.com
LAMB KöFTE WITH TARATOR SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LAMB KöFTE WITH TAHINI SAUCE - ANNE'S KITCHEN
From anneskitchen.lu
LAMB KOFTE WITH TARATOR SAUCE | KEEPRECIPES: YOUR …
From keeprecipes.com
LAMB KOFTAS WITH YOGHURT DRESSING | RECIPETIN EATS
From recipetineats.com
TARATOR (TAHINI SAUCE) - SIMPLY LEBANESE
From simplyleb.com
LAMB KöFTE WITH TARATOR SAUCE RECIPES
From findrecipes.info
LAMB KOFTE (KöFTE) RECIPE – GOZNEY
From gozney.com
LAMB KöFTE WITH TARATOR SAUCE | KEEPRECIPES: YOUR …
From keeprecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love