Name: Lamb Kofta with Labneh Dip
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 to 8 servings
Cuisine: middle-eastern
Ingredients: 1/2 pound ground lamb; 1/2 pound ground beef; 1/2 small onion, grated; 1 clove garlic, grated; 1/4 cup breadcrumbs; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh mint, plus more for topping; Kosher salt; 1 teaspoon hot smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon sumac; 1/8 teaspoon ground allspice; Freshly ground pepper; 2 tablespoons extra-virgin olive oil; 3/4 cup labneh (yogurt cheese); 1 teaspoon fresh lemon juice; Kosher salt; Extra virgin olive oil, for drizzling; Sumac, for sprinkling

Directions

Make the meatballs: Mix the lamb and beef with the onion, garlic, breadcrumbs, 1/4 cup water, the parsley, mint, 1 1/2 teaspoons salt, the paprika, cumin, sumac, allspice and a few grinds of pepper until just combined. Form into 1 1/2-inch meatballs (about 20).
Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning, until browned and cooked through, 12 minutes.
Meanwhile, make the dip: Mix the labneh with the lemon juice in a bowl; season with salt. Drizzle with olive oil and sprinkle with sumac. Transfer the meatballs to a platter and sprinkle with mint. Serve with the dip.

Photograph by Ralph Smith

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Lamb Kofta with Labneh Dip

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