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Lamb Kofta with Mustard Tahini
The Middle East called and they want their delicious recipe back. But if you explain that it’s made with Original Mild, they might just ask if there’s room at the table.
Active Time: 1 Hour
Total Time: 1 Hour 35 Minutes
Servings: 6
Ingredients
Lamb Kofta (Meatballs):- 1 pound lamb, minced
- 1 large egg
- 1 tablespoon lemon zest
- 1 medium onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 4 garlic cloves, minced
- ¼ cup lemon juice
- ½ cup tahini paste
- 2 teaspoons Plochman’s® Mild Yellow Mustard
- 1 teaspoon salt
- ½ cup cold water
- Garnish: fresh parsley, chopped
- Pita Bread
Directions
- Make lamb koftas (meatballs). Brush an oven proof baking dish with olive oil and put aside. Preheat the oven to 350° degrees F.
- In a medium bowl place together meat, egg, lemon zest, onion, garlic, and spices. Season with salt and pepper.
- Using your hand, work out the meat properly making sure that all the ingredients blended well.
- Start shaping meat into small meatball sizes. Place each kofta into the baking dish.
- Place koftas into oven for about 20 min.
- Make tahini sauce. Add minced garlic into lemon juice, whisk and let it sit for 15 min. Add tahini paste, mustard and salt into a small bowl and stir. Then add lemon and garlic mixture. Whisk together and add the cold water until smooth and runny.
- Pour over baked koftas and put back to the oven for about 15-20 min.
- Serve hot with pita bread.
