Lamb Kofta
- Level: Intermediate
- Total: 2 hr 40 min (includes rising time)
- Active: 1 hr 45 min
- Yield: 24 meatballs
- Level: Intermediate
- Total: 2 hr 40 min (includes rising time)
- Active: 1 hr 45 min
- Yield: 24 meatballs
Ingredients
Flatbread:
Lamb Kofta:
Hummus:
Olive Tapenade:
Directions
- For the flatbread: In a small bowl, incorporate the warm water, yeast, and sugar. Set aside and allow it to bloom and become bubbly.
- In a mixer fitted with a dough hook, add the flour, parsley, tarragon and salt. Pulse to blend. Add the bloomed yeast, then pulse the mixer again. Add the olive oil and 1/2 cup cold water and turn on the mixer. Add more water as needed to form a ball. Once the ball has formed, allow it to mix 1 minute. Remove from mixer, then cover with plastic and let stand until the dough has doubled in size.
- Portion the dough into 2-ounce balls. Refrigerate until you are ready to use.
- On a clean surface, spread a little bit of flour and roll the dough to the desired thickness. Place the rolled-out dough on a hot grill, 350 to 450 degrees F. Cook until the dough begins to puff up, approximately 2 minutes. Flip the dough using a spatula or tongs. Poke a couple holes to release steam. Cook 2 minutes on other side, then remove and serve.
- For the lamb kofta: In a sauté pan, toast the coriander and cumin, stirring consistently so that your spices do not burn, until fragrant and toasted in color, approximately 2 minutes. Add the granulated garlic to the spice blend.
- In a large bowl, add the lamb, cilantro, onion, parsley and garlic. Mix by hand. Add the spice blend and mix. Add the chipotle in adobo; for a spicy version, blend the chipotles with the adobo, and for a mild version, simply remove the chipotles and use only the adobo sauce. (This can also be mixed utilizing a mixer with a paddle attachment.) Form into 2-ounce meatballs. These can be stored in the refrigerator for 24 hours or can be frozen for future use. To cook, they should either be grilled, oven-roasted or sautéed. Cook to an internal temperature of 145 degrees F.
- For the hummus: Soak the chickpeas in cold water with the baking soda for 10 minutes. Strain and rinse.
- In a food processor, add the chickpeas and garlic. Begin to puree. Add the tahini and pulse to incorporate. With the food processor running, slowly add the olive oil and sesame oil. Add the lemon juice. Add the cold water to achieve the desired consistency, keeping in mind that as you refrigerate hummus it will firm up slightly. Add the paprika and salt to taste. Refrigerate until serving or for up to 3 days.
- For the olive tapenade: Add the olives, garlic, olive oil, lemon juice and oregano to a food processor and blend to the desired consistency. Add the reserved brine if needed to achieve what you desire. Refrigerate until use or up to 1 month.
- Serve the flatbread with the kofta, hummus and tapenade.
