Are your taste buds tired of the same old same old? Looking to spice up your dinner menu a bit this week?
Good, because this dish is gonna transport you to a brave new culinary world, and will totally rock those bored buds of yours.
Found at OuiChef, Steve suggests:
All I can say is that eating this dish is like having a party in your mouth. The meatballs pack a punch from paprika and cayenne, but also offer a cooling sweetness from the fresh mint. The sweet-spicy combo of the muhammara and the caramelized onions, and the silken yogurt sauce temper the kick of the meatballs and bring the dish into delicious balance. My only suggestions (in addition to finding a better flatbread) would be to make a 1/2 batch of the yogurt sauce, and a double of the muhammara, as we found the proportions of the two as written in the recipes below a bit off, leaving us with extra yogurt sauce and not quite enough muhammara. You may want to ratchet back on the paprika and cayenne if you have anyone really sensitive to spice. We actually used 2 tablespoons sweet paprika and 1 tablespoon pimenton (smoked paprika) when making ours for a little extra dimension somethin’.
- 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
- 11/2 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
Still up for making this delicious dish? Read the preparation method here.