Lamb & Walnut Kofta Kebab Lettuce Wraps Served with Smoked Eggplant & Walnut Puree

Name: Lamb & Walnut Kofta Kebab Lettuce Wraps Served with Smoked Eggplant & Walnut Puree
Prep time: 1 h 55 min
Cook time: 20 min
Total time: 2 h 15 min
Ingredients: LAMB KOFTA; 1 pound lamb, 80% lean/20% fat, ground; 1/2 cup California walnuts, finely chopped; 1/2 cup onion, white, grated; 1 tablespoon garlic, minced; 3 tablespoons mint, fresh, chopped; 1 tablespoon sumac; 1/2 tablespoon cumin, whole, toasted, ground; 1/2 tablespoon coriander, whole, toasted, ground; 1 teaspoon pepper, black, whole, toasted, ground; 1 tablespoon Worcestershire; 2 teaspoons sea salt; SMOKED EGGPLANT & WALNUT PUREE; 3 eggplants, medium-size; 1/2 cup walnut paste (California walnuts ground to a paste); 1/4 cup lemon juice, freshly squeezed; 1½ teaspoons garlic cloves, chopped; 1/2 teaspoon Aleppo pepper, ground; 2 tablespoons extra virgin olive oil; 1/2 cup Italian parsley, packed, chopped; LETTUCE WRAPS; 1 large head butter leaf lettuce, leaves separated and trimmed into 3-inch diameter cups (about 18 leaves); 1 bunch mint; 1 bunch Italian parsley; 1 cup Greek yogurt, low-fat; 1 cup tomatoes, cherry, halved; 1 cup pomegranate seeds

Total Time

2 Hrs, 15 Mins

Serves

Meal

Dinner Lunch

Description

Get the grill fired up for this exotic kebab treat!

Ingredients

LAMB KOFTA

1 pound lamb, 80% lean/20% fat, ground
1/2 cup California walnuts, finely chopped
1/2 cup onion, white, grated
1 tablespoon garlic, minced
3 tablespoons mint, fresh, chopped
1 tablespoon sumac
1/2 tablespoon cumin, whole, toasted, ground
1/2 tablespoon coriander, whole, toasted, ground
1 teaspoon pepper, black, whole, toasted, ground
1 tablespoon Worcestershire
2 teaspoons sea salt

SMOKED EGGPLANT & WALNUT PUREE

3 eggplants, medium-size
1/2 cup walnut paste (California walnuts ground to a paste)
1/4 cup lemon juice, freshly squeezed
1½ teaspoons garlic cloves, chopped
1/2 teaspoon Aleppo pepper, ground
2 tablespoons extra virgin olive oil
1/2 cup Italian parsley, packed, chopped

LETTUCE WRAPS

1 large head butter leaf lettuce, leaves separated and trimmed into 3-inch diameter cups (about 18 leaves)
1 bunch mint
1 bunch Italian parsley
1 cup Greek yogurt, low-fat
1 cup tomatoes, cherry, halved
1 cup pomegranate seeds

PREPARATION

LAMB KOFTA

In clean container, combine all kofta ingredients, making sure to mix well until mixture is slightly pasty in texture. Cover and refrigerate for 30 minutes up to 2 hours to marinate. Preheat chargrill to 550°F to 600°F.
Remove from refrigerator. Portion 3 ½-ounce balls. Using a Turkish flat sword, wrap meat balls and slowly work the meat ball down the sword to form a sausage around the sword about 5 to 6 inches in length. Repeat with remaining meat balls. Yield: 6, 3 ½-ounce skewers.
Grill kofta, about 3 to 4 minutes each side, until well done. Remove from grill and set aside and keep warm.

SMOKED EGGPLANT & WALNUT PUREE

Preheat oven to 350°F. Prick eggplants, then char the outsides over flames until they’re black.
Roast in the oven for 1 to 1½ hours until centers of the eggplants are fully cooked or soft. Cool and then scoop out the pulp.
Combine the rest of the ingredients in a food processor and puree with the eggplant. Season to taste with sea salt. Garnish with additional olive oil, sumac, and toasted, chopped walnuts. Yield: 2 cups. (*About 1/3 cup per serving)

ASSEMBLY

Arrange Lamb Kofta and Smoked Eggplant Puree with lettuce cups, mint, parsley, cherry tomatoes, Greek yogurt and pomegranate seeds for hand assembly.

NUTRITION

Calories: 530 cal
Total Fat: 36 g
Trans Fat: 0 g
Polyunsaturated Fat: 13.1 g
Cholesterol: 75 mg
Sodium: 910 mg
Carbohydrates: 26 g
Dietary Fiber: 11 g
Protein: 29 g