Lamb Kofte with Yogurt Sauce and Muhammara

I wanted to make a healthy dinner as Jamie and I have been going out a lot lately (baseball games, concerts, etc). I can't complain, because we had an awesome weekend/week, but I wanted some veggies. I searched Epicurious for a healthy main course and this came up. Not so heavy on veggies, but I served it with a Greek salad at the end. It was super tasty and not too difficult. A little more labor intensive than a regular week night meal, but all in all it took about an hour, so not bad. And it was delicious! (So were the leftovers I had for lunch.) The yogurt sauce is mild, but a nice, cool accompaniment. I like the way the tahini makes the yogurt thicker and more earthy. The muhammara (first time making it) was really tasty. I'll probably add more red pepper flakes next time. And I would probably roast my own peppers - the jarred peppers make it a little acidic. Also, it made me buy pomegranate molasses which I can't wait to experiment with. It taste like a sour candy, and I love sour candies! I want to make drinks with it. More on that later! Here's the recipe for these tasty kofte and their delectable sauces.

Muhammara (from this recipe on Epicurious)

Ingredients:

a 7-ounce jar roasted red peppers, drained

2/3 cup fine fresh bread crumbs

1/3 cup walnuts, toasted lightly and chopped fine

2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt

1 tablespoon fresh lemon juice, or to taste

2 teaspoons pomegranate molasses

1 teaspoon ground cumin

1/2 teaspoon dried hot red pepper flakes

2 tbsp extra-virgin olive oil

Directions:

Blend everything but the oil in a food processor. Add the oil slowly and add salt and pepper to taste.

Yogurt/tahini sauce

Ingredients:

1/2 cup plain low-fat yogurt

1 tablespoon tahini

2 tsp fresh lemon juice

1/2 teaspoon salt

1/2 garlic clove, mashed into paste

Directions:

Mix all ingredients together, add salt/lemon to taste.

Kofte:

Ingredients:

1 pounds ground lamb

1/4 cup minced fresh mint

2 tbsp cup coarsely grated onion

2 garlic cloves, minced

1 1/2 tablespoons paprika

2 tsp ground cumin

3/4 tsp coarse kosher salt

1/2 tsp freshly ground black pepper

1/4 teaspoon cayenne pepper

6 5-to 7-inch-diameter soft round Middle Eastern flatbreads (preferably with no pocket)

1 tablespoon (or more) olive oil, divided

1 large onion, halved through core, cut crosswise into 1/4- to 1/3-inch slices

Directions:

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 1/2 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 1/2 tablespoon oil to same skillet; heat over medium-high heat. Sauté meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven to keep warm while getting things ready. Serve meatballs on flat bread with sauces and onion.