Lamb Köfte With Tarator Sauce Recipes

LAMB KOFTAS WITH YOGHURT DRESSING

Lamb Koftas with Yoghurt Dressing image

RECIPE VIDEO ABOVE. The smell of Middle Eastern spices while this is cooking is totally intoxicating!! Try this Lamb Kofta recipe once, and you'll be addicted for life! Traditionally cooked over charcoal, brilliant on the BBQ, but I usually cook these midweek on the stove. great recipe for gatherings, DIY spread, make ahead

Provided by Nagi | RecipeTin Eats

Time 30m

Number Of Ingredients 22

Ingredients

1 lb / 500 g lamb mince ((ground lamb))
1/2 onion (, grated)
1/4 cup breadcrumbs (, preferably panko)
2 cloves garlic (, crushed)
2 tbsp chopped fresh coriander
2 tsp cumin
2 tsp coriander
2 tsp paprika
1.5 tsp ground cinnamon
1 tsp cayenne pepper ((this is a bit spicy, reduce to taste or leave out))
1 1/2 tsp salt
1/2 black pepper
1 cup yogurt (, Greek or other thick plain)
1 tbsp extra virgin olive oil
1 clove garlic (, crushed)
1 tsp cumin
1 tbsp lemon juice
1/4 tsp salt and pepper (, each)
8 skewers ((Note 1))
8 flatbreads (small)
Shredded Red Cabbage, Carrot and Mint Salad ((Note 3))
OR shredded lettuce, tomato and onion slices ((Note 3))

Steps:

Yogurt Sauce: Combine the yogurt sauce ingredients and leave in fridge for at least 20 mninutes for the flavor to develop (overnight even better!).
Koftas: Grate the onion into the bowl using a standard box grater. Add remaining Kofta ingredients and mix well with your hands.
With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!).

Nutrition Facts : Calories 305 kcal, Carbohydrate 23 g, Protein 15 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 50 mg, Sodium 739 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

LAMB KöFTE WITH TARATOR SAUCE

Lamb Köfte with Tarator Sauce image

Köfte are a street-food favorite in the Middle East. The warm, irresistible flavor of this version comes from a combination of allspice, cinnamon, clove, and Aleppo pepper, a Syrian chile with a mild kick.

Provided by Melissa Roberts

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 slices firm white sandwich bread, torn into pieces
1 medium onion, chopped
1/2 cup chopped flat-leaf parsley
1 1/2 pound ground lamb
1 teaspoon ground allspice
1 teaspoon Aleppo pepper or 1/2 teaspoon hot red-pepper flakes
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
20 (8- to 10-inch) wooden skewers, soaked in water 30 minutes
tarator sauce ; chopped tomatoes; chopped onion; pita bread

Steps:

Soak bread in water to cover 30 minutes, then squeeze gently to remove as much water as possible.
Pulse onion in a food processor until finely chopped. Add parsley and pulse to finely chop. Add lamb, bread, spices, and 1 tsp salt and pulse until combined.
Divide mixture into 20 portions (about 1/4 cup each), forming each into a ball. Roll each ball into a 5-inch-long "cigar." Slide a skewer lengthwise through center of each.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Oil grill rack, then grill köfte, covered only if using a gas grill, rotating a quarter turn occasionally, until just cooked through, about 5 minutes total.

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