Meatballs with Yogurt Sauce on Flatbread
This recipe is a slight adaptation from “Lamb Kofte with Yogurt Sauce and Muhammara” Bon Appetit, January 2010, pg 63. Serves 6.
Ingredients:
1 cup plain yogurt
2 tablespoons tahini (seasame seed paste)
1 tablespoon lemon juice
1 1/2 teaspoons salt, divided
2 pounds ground lamb
1/2 cup minced fresh mint
1/4 cup coarsely grated onion
4 cloves garlic, minced
3 tablespoons paprika
1 tablespoon cumin
1 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper
12 soft round Middle Eastern flatbread
2 large onions
2 tablespoons (or more) olive oil, divided
1/2 cup chopped roasted red peppers (from jar), drained
1/2 cup water
2 tablespoons (or more) thick pomegranate syrup
2 tablespoons chopped fresh Italian parsley
Method:
Yogurt Sauce: Stir together until blended yogurt, tahini, lemon juice and 1/2 teaspoon salt; cover and chill.
Meatballs: Mix together 1 teaspoon salt, lamb, mint, grated onion, minced garlic, paprika, cumin, black pepper, and cayenne pepper. Shape into 1 1/2-inch meatballs and set aside.
Preheat oven to 300º F; line large baking sheet with foil and place in oven.
Wrap flatbread in foil and place in oven to warm.
Slice onion in half, then into 1/4-inch thick slices. Heat 1 tablespoon oil in large non-stick skillet, add onions and sauté until onions are golden brown, about 8 minutes; transfer onions to oven baking sheet to keep warm.
Add 1 tablespoon oil to skillet used above, heat over medium high heat. Add half the meatballs and cook through; transfer meatballs to baking sheet in oven; continue to cook remaining meatballs; transfer to oven to keep warm.
Add roasted red pepper to skillet above, stir 1 minute. Add water and pomegranate syrup; bring to a simmer, scraping up bits from bottom of pan. Simmer until reduced to 2/3 cup (about 4 minutes), stir occasionally. Stir in parsley, salt and pepper to taste and add additional pomegranate syrup if desired.
To Serve: Spoon meatballs, onions and pepper relish on warm flatbread; drizzle with yogurt sauce.
