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
- 1 1/2 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
Description
This Recipe Puts The Middle East On A Flatbread With Turkish Meatballs, A Tahini-spiked Yogurt Sauce, And A Syrian Red Pepper Spread.
Bon Appetit Magazine
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