Lamb Köfte with Yogurt Sauce and Muhammara

Preparation

1. For yogurt sauce:

   Step 1

   Stir all ingredients in medium bowl to blend. Cover and chill.

2. For Köfte:

   Step 2

   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.

   Step 3

   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.

   Step 4

   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.

   Step 5

   Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.

   Step 6

   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.

3. For muhammara:

   Step 7

   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.

   Step 8

   Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.

4. Step 9

   • Available at some supermarkets, natural foods stores, and Middle Eastern markets.

   Step 10

   ** A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.