This was a fantastic Middle Eastern dish with Turkish meatballs, caramelized onions, a yogurt tahini and a Syrian red pepper spread. The combination was spectacular. Delicious. Finger licking good. I was inspired by the feature on meatballs in January's Bon Appetit (here is the recipe for your reference). I found the instructions not totally clear in places, and some of the timings were a bit off for me, but all came together in the end and hopefully I can explain the recipe well enough to you. I made a few slight changes, the main one being I added an egg to the ground lamb because I wasn't too confident the meatballs would stay together without something there to bind them. I highly recommend making each part of this dish as everything compliments each other so well. I found everything I needed at a local Middle Eastern market. I had never even heard of pomegranate molasses and they had 5 different brands. That stuff rocked. I have got to find other ways to use it. We decided to use naan with the dish instead of Middle Eastern flat bread as I find it to be a bit too doughy sometimes and I love the way naan crisps. Use whatever bread you like, even pita would work fine. I'd allow 1.5 hours to put this together and it serves about 4-6. Try and use fresh gound spices, not ones that have been sitting around for a year. I was lucky enough to be able to use some cumin and paprika that my parents brought us from Morocco and that stuff is insane.
Yogurt tahini
1 cup yogurt (I used Greek)
2 T tahini
1 T fresh lemon juice
pinch of salt
Mix this all together and set aside to come to room temperature
Kofte
2 lbs ground lamb
1 egg, beaten
1/2 c fresh, chopped mint
1/4 c coarsely grated onion (this was messy)
6 garlic cloves, pressed (original recipe called for 4)
3 T paprika
1 T ground cumin
1 1/2 t kosher salt
1 t freshly ground pepper
1/2 cayenne pepper
1 chopped green chili (optional)
1 1/2 - 2 large onions, cut in half and sliced
Muhammara
1/2 c finely chopped, drained roasted red peppers from jar
1/2 c water
2 T pomegranate molasses
1 T freshly chopped flat leaf parsley
In large pan (I used a cast iron skillet) heat up some olive oil and sautee onions on medium-low (salt, pepper) and allow to caramelize, this should take about 40 minutes. While this is cooking down combine all ingredients for the kofte in a large stainless steel bowl and form meatballs (however large you want, I made 20). Place formed meatballs on pan (line it with something disposable). Remove onions from skillet, place in a small serving bowl and set aside, next to the tahini yogurt. Heat up oil in the same skillet on medium and in two batches cook the meatballs, turning them over halfway through the cooking process (about 15 minutes total). Let meatballs rest on clean pan and cover with foil. In the same skillet (don't worry about cleaning it) sautee the chopped red peppers on medium high for a few minutes. Pour in water, and then molasses and allow to reduce for about 5 minutes or so (It will start to glisten and get thick). Toss in parsley. Spoon out mixture into a small bowl and place next to the onions and tahini. Toast up some bread, throw on some meatballs, spoon over some tahini, onions and muhammara and enjoy. Ps, I would love to try making falafel served with these same accompaniments.
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