Grilled Lamb Kofta with Pomegranate-Walnut Sauce & Herbed Barley Pilaf
Prep 20 min · Cook 25 min · Serves 4 · medium
Juicy spiced lamb meatballs infused with cumin, cinnamon, and fresh herbs, grilled until charred, then glazed with a tart pomegranate-walnut reduction. Served alongside nutty barley pilaf studded with dried apricots and toasted pistachios for a Lebanese-Turkish fusion dinner.
Ingredients
- 1.5 lbs Ground lamb, lean, grass-fed if possible
- 1 cup Fresh parsley, finely chopped
- 0.5 cup Fresh mint, finely chopped
- 1 medium Onion, minced
- 2 tsp Ground cumin
- 0.5 tsp Ground cinnamon
- 0.25 cup Pomegranate molasses, unsweetened concentrate
- 0.5 cup Pomegranate arils, fresh
- 0.5 cup Walnut halves, toasted, roughly chopped
- 1 tbsp Honey, raw
- 1.5 cups Pearl barley, uncooked
- 3 cups Vegetable broth, low-sodium
- 0.33 cup Dried apricots, diced
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