Mediterranean Spiced Lamb Kofta with Creamy Yogurt Sauce and Flavorful Muhammara
Elevate your dinner gatherings with this exquisite Mediterranean dish featuring tender lamb kofta, infused with aromatic spices and herbs. This recipe combines succulent ground lamb with a blend of mint, garlic, and spices, formed into flavorful meatballs that are pan-seared to perfection. Served alongside a refreshing yogurt sauce enriched with tahini and lemon, and a vibrant Muhammara made from roasted red peppers and pomegranate molasses, this dish will tantalize your taste buds. Perfect for sharing, the kofta is complemented by warm flatbreads and sautéed onions, creating a delicious and satisfying meal that pays homage to traditional Middle Eastern flavors. Ideal for family dinners or elegant entertaining, this recipe captures the essence of convivial Mediterranean dining.
N/A
Servings
442
Calories
20
Ingredients
Ingredients
Plain low-fat yogurt
1 cup (Plain, for sauce)
Tahini
2 tablespoons (Sesame seed paste, for sauce)
Fresh lemon juice
1 tablespoon (Squeezed, for sauce)
Salt
½ teaspoon (For sauce)
Ground lamb
2 lbs (For kofta)
Fresh mint, minced
½ cup (Fresh, for kofta)
Onion, coarsely grated
¼ cup (Fresh, for kofta)
Garlic cloves, minced
4 (Fresh, for kofta)
Paprika
3 tablespoons (For kofta)
Ground cumin
1 tablespoon (For kofta)
Coarse kosher salt
1½ teaspoons (For kofta)
Fresh ground black pepper
1 teaspoon (For kofta)
Cayenne pepper
½ teaspoon (For kofta)
Middle Eastern flatbread
12 (5- to 7-inch-diameter, for serving)
Olive oil
2 tablespoons (Divided, for cooking)
Onions
2 large (Halved through core and sliced for cooking)
Drained roasted red peppers
½ cup (From jar, for Muhammara)
Water
½ cup (For Muhammara)
Pomegranate molasses
2 tablespoons (For Muhammara)
Chopped fresh Italian parsley
2 tablespoons (For Muhammara)
Instructions
1
Prepare the yogurt sauce: In a medium bowl, mix the yogurt, tahini, lemon juice, and salt until smooth. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
2
Make the kofta: Line a large rimmed baking sheet with plastic wrap. In a large bowl, combine the ground lamb, fresh mint, grated onion, minced garlic, paprika, ground cumin, kosher salt, black pepper, and cayenne pepper. Gently mix the ingredients until just combined. Form the mixture into 1½-inch meatballs using moistened hands, placing them on the prepared baking sheet.
3
Preheat the oven to 300°F (150°C). Line a large sheet of foil on your work surface. Heat a large nonstick or cast-iron skillet over medium-high heat. Cook the flatbreads in the skillet one at a time, approximately 2 minutes per side, until golden brown. Enclose the cooked flatbreads in foil and keep warm in the oven.
4
In the same skillet, add 1 tablespoon of olive oil and sauté the sliced onions over medium-high heat. Season lightly with salt and pepper, cooking until the onions are golden brown, about 8 minutes. Transfer the onions to one side of the baking sheet and place it in the oven to keep warm.
5
Add another tablespoon of olive oil to the skillet and sauté half of the kofta meatballs until they are cooked through, about 7 to 8 minutes. Transfer the cooked meatballs to the baking sheet in the oven. Cook the remaining meatballs, adding more oil to the skillet as needed.
6
Prepare the Muhammara: Add the drained roasted red peppers to the reserved skillet and stir for 1 minute. Then add ½ cup of water and 2 tablespoons of pomegranate molasses. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Cook until the sauce is reduced to about ⅔ cup, stirring occasionally, approximately 4 minutes. Mix in the chopped parsley and season with salt, pepper, and additional pomegranate molasses if desired. Transfer to a small serving bowl.
7
Serve the lamb kofta warm, garnished with sautéed onions, alongside the creamy yogurt sauce, Muhammara, and warm flatbreads for a complete Mediterranean feast.
Nutrition Information
27g
Fat
20g
Carbs
28g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Spiced Lamb Kofta?
Mediterranean Spiced Lamb Kofta is an exquisite dish featuring tender ground lamb meatballs infused with aromatic spices like mint, garlic, and cumin, served with a creamy yogurt sauce and a roasted red pepper Muhammara.
What type of meat is used in this recipe?
The recipe calls for 2 lbs of ground lamb to create the succulent kofta meatballs.
How is the yogurt sauce for the kofta prepared?
The sauce is made by mixing 1 cup of plain low-fat yogurt with 2 tablespoons of tahini, 1 tablespoon of lemon juice, and salt, then refrigerating it for at least 30 minutes.
What are the main spices used in the lamb kofta?
The lamb is seasoned with a blend of paprika, ground cumin, coarse kosher salt, fresh ground black pepper, and cayenne pepper.
What is Muhammara in this recipe?
In this recipe, Muhammara is a vibrant sauce made from roasted red peppers, pomegranate molasses, water, and fresh Italian parsley, simmered until reduced.
How many calories are in a serving of this dish?
Each serving of Mediterranean Spiced Lamb Kofta contains approximately 442 calories.
What size should the kofta meatballs be?
The lamb mixture should be formed into meatballs approximately 1.5 inches in diameter.
Is this recipe high in protein?
Yes, it is high in protein, providing 28g per serving.
How long should I cook the flatbreads?
The flatbreads should be cooked in a skillet for approximately 2 minutes per side until golden brown.
What is the recommended oven temperature for keeping food warm?
The oven should be preheated to 300°F (150°C) to keep the flatbreads and sautéed onions warm while cooking the lamb.
How are the onions prepared for this dish?
Two large onions are halved and sliced, then sautéed in olive oil for about 8 minutes until golden brown.
What is tahini and where is it used?
Tahini is a sesame seed paste used in this recipe to enrich the creamy yogurt sauce.
What is pomegranate molasses?
Pomegranate molasses is a thick, tangy-sweet syrup used here to flavor the Muhammara sauce.
How many ingredients are required for this recipe?
This recipe requires a total of 20 ingredients, including spices and garnishes.
How long does it take to cook the kofta meatballs?
The kofta meatballs should be sautéed in a skillet for 7 to 8 minutes until they are cooked through.
Can I use fresh mint in the kofta?
Yes, the recipe calls for 1/2 cup of fresh minced mint to be mixed into the ground lamb.
Is this recipe suitable for dinner parties?
Absolutely, it is described as perfect for sharing and ideal for family dinners or elegant entertaining.
What type of flatbread is suggested?
The recipe suggests using Middle Eastern flatbreads that are 5 to 7 inches in diameter.
How much fat is in one serving?
One serving contains 27g of fat.
How many carbohydrates are in this dish?
There are 20g of carbohydrates per serving.
What is the best way to form the meatballs without sticking?
The instructions recommend using moistened hands to form the lamb mixture into meatballs.
Is there any heat or spice in this recipe?
Yes, the kofta includes 1/2 teaspoon of cayenne pepper, which adds a mild heat.
What is the serving suggestion for this dish?
Serve the kofta warm, garnished with sautéed onions, along with the yogurt sauce, Muhammara, and warm flatbreads.
Should I use fresh or jarred peppers for the Muhammara?
The recipe specifies using drained roasted red peppers from a jar for convenience and flavor.
How do I ensure the Muhammara sauce has the right consistency?
Cook the pepper mixture until it reduces to about 2/3 cup, which should take approximately 4 minutes.
What type of parsley is recommended?
The recipe suggests using 2 tablespoons of chopped fresh Italian parsley for the Muhammara.
Does the recipe use garlic?
Yes, 4 minced garlic cloves are added to the ground lamb mixture for the kofta.
Can I use low-fat yogurt?
Yes, the recipe specifically calls for 1 cup of plain low-fat yogurt for the sauce.
How much olive oil is used for cooking?
The recipe uses 2 tablespoons of olive oil, divided between sautéing the onions and cooking the kofta.
What is the primary flavor profile of this dish?
The dish features traditional Middle Eastern flavors, balancing savory meat, aromatic spices, tangy yogurt, and sweet-tart pomegranate.