The Middle East on a flatbread: Turkish meatballs, a tahini-spiked yogurt sauce, and muhammara, a Syrian red pepper spread.
Lam Köfte with Yogurt Sauce and Muhammar
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.
Prep Time: 10 minutes Cook Time: 2 hours 50 minutes Total Time: 3 hours Servings: 4
A slowly braised Irish style lamb stew with Guinness.
- 1 tablespoon olive oil
- 1 pound lamb, cut into bite sized pieces
- 1 onions, diced
- 2 cloves garlic, chopped
- 2 tablespoons flour
- 1 can Guinness
- 4 cups beef stock
- 1 teaspoon rosemary, chopped
- 1 teaspoon thyme, chopped
- 1 bay leaf
- salt and pepper to taste
- 2 white potatoes, cut into bite sized pieces
- 4 carrots, cut into bite sized pieces
- 1 handful parsley, chopped
- Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Sprinkle in the flour and stir.
- Add the Guinness and beef stock.
- Add the rosemary, thyme, bay leaf, salt and pepper.
- Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
- Add the potatoes and carrots and some more beef stock to cover.
- Bring to a boil, reduce the heat and simmer covered until they are tender, about 20 minutes depending on cut.
- Plate and garnish with parsley.
Slow Cooker (RECOMMENDED): Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.