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 inmedium bowl to blend. Cover and chill.
2. Line large rimmed bakingsheet with plastic wrap. Gently mix lamband next 8 ingredients in large bowl.Using moistened hands and scant 2tablespoonfuls for each, roll meat mixtureinto 1 1/2-inch meatballs. Arrange on sheet.
3. Preheat oven to 300°F.
4. Place large sheetof foil on work surface.
5. Heat large nonstickor cast-iron skillet over medium-high heat.
6. Add flatbreads to skillet 1 at a time; cookuntil browned, about 2 minutes per side.Enclose in foil; place in oven to keep warm.
7. Heat 1 tablespoon oil in same skilletover medium-high heat.
8. Add onions;sprinkle lightly with salt and pepper. Sautéuntil golden brown, about 8 minutes.
9. Transfer onions to 1 side of large rimmedbaking sheet; place in oven to keep warm.
10. Add 1 tablespoon oil to same skillet;heat over medium-high heat. Sauté half ofmeatballs until just cooked through, 7 to8 minutes.
11. Transfer to baking sheet in oven.Repeat with remaining meatballs, addingoil to skillet if dry. Reserve skillet.
12. Add roasted peppersto reserved skillet; stir 1 minute.
13. Add 1/2cup water and 2 tablespoons pomegranatemolasses. Bring to simmer, scraping upbrowned bits. Cook until reduced to 2/3 cup,stirring occasionally, about 4 minutes.
14. Mixin parsley. Season to taste with salt, pepper,and more pomegranate molasses, if desired.
15. Transfer to small bowl.
16. Arrange onions and meatballs onplatter.
17. Serve with warm breads, yogurtsauce, and muhammara.
18. * Available at some supermarkets, naturalfoods stores, and Middle Eastern markets.
19. ** A thick pomegranate syrup; availableat some supermarkets, at Middle Easternmarkets, and from adrianascaravan.com.
20. Bon Appétit