Lamb Köfte with Yogurt Sauce and Muhammara

Ingredients

• 1 teaspoon pepper black freshly ground
• 0.5 teaspoon ground pepper 
• 5.5 teaspoons kosher salt 
• 0.5 cup mint leaves fresh minced
• 4  garlic clove minced
• 1 tablespoon ground cumin 
• 2 pounds lamb 
• 1 tablespoon juice of lemon fresh
• 1 cup yogurt plain low-fat
• 2 tablespoons olive oil divided ()
• 0.3 cup onion grated
• 2 large onion halved
• 3 tablespoons paprika 
• 2 tablespoons parsley fresh italian chopped
• 2 tablespoons pomegranate molasses ()
• 0.5 cup roasted peppers red drained finely chopped
• 60 inch round steak with no pocket) soft
• 0.5 teaspoon salt 
• 2 tablespoons tahini (sesame seed paste)
• 0.5 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• plastic wrap
• aluminum foil

Directions

1. Stir all ingredients in medium bowl to blend. Cover and chill.
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.
3. Preheat oven to 300F.
4. Place large sheet of foil on work surface.
5. Heat large nonstick or cast-iron skillet over medium-high heat.
6. 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.
7. Heat 1 tablespoon oil in same skillet over medium-high heat.
8. Add onions; sprinkle lightly with salt and pepper. Saut until golden brown, about 8 minutes.
9. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.
10. Add 1 tablespoon oil to same skillet; heat over medium-high heat. Saut half of meatballs until just cooked through, 7 to 8 minutes.
11. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.
12. Add roasted peppers to reserved skillet; stir 1 minute.
13. 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.
14. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired.
15. Transfer to small bowl.
16. Arrange onions and meatballs on platter.
17. Serve with warm breads, yogurt sauce, and muhammara.
18. Available at some supermarkets, natural foods stores, and Middle Eastern markets.
19. ** A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.