Name: Lamb Köfte with Yogurt Sauce and Muhammara
Yield: 6 Servings
Ingredients: 1 cup plain low-fat yogurt; 2 tablespoons tahini (sesame seed paste)*; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 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; 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

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Craig Cutler

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