Recipes for Seattlemag.com’s Recipe of the Week are contributed by participating chefs, cookbook authors and food bloggers.

Name of Recipe: Baked Kofta with sauces

Source of Recipe: Ciudad

Why We Love This Recipe: Chef Aaron Willis from Ciudad likes his meals to have components that are easily interchangeable and can be used with all different types of dishes. At Ciudad, you’ll find 13 different sauces and seven different items coning off their hardwood grill to keep your palate guessing what’s coming next.

Kofta

1 pound ground lamb 
1/2 pound ground beef 
1 medium onion (any varietal you prefer) 
1 bunch parsley (picked)
1 bunch mint (picked) 
1 tablespoon ground cumin 
1 tablespoon kosher salt 
1 tablespoon ground coriander (optional) 
1 teaspoon red pepper flake (optional)

Rough chop the onion into small pieces. Add the mint and parsley leaves and chop together until everything is finely diced. Mix the onion mixture with the ground lamb and beef. Add spices and mix again.

Once everything is mixed, set in fridge for 10 minutes before forming. Once mixture has rested, mold into 2-ounce “footballs” and set aside for grilling or baking.

Chimichurri

2 bunch parsley (picked)
1 bunch oregano (picked)
1 bunch green onion
1/2 cup dry oregano
3 garlic cloves
1/4 cup red wine vinegar
1/8 cup lemon juice
1 cup olive oil
1 1/2 cup salt water (1 1/2 cup warm water with 1 tablespoon salt)
1 pinch red pepper flake (optional)

Finely chop parsley, oregano, green onion and garlic. Add red pepper flake here if using. Move the chopped ingredients to a bowl and whisk in vinegar, oil and lemon juice. Once emulsified, slowly add salt water until desired consistency is reached.

Smoked yogurt (quick version)

1 pint whole milk yogurt or lebneh
1 teaspoon liquid smoke
1 teaspoon salt

If you have the time, strain the yogurt overnight in your fridge with some cheese cloth. This recipe will work just as well without straining it, the resulting yogurt will just be a little thinner.

Mix all ingredients in bowl and whip together. The smoke flavor should be subtle.

Smoked yogurt (how Ciudad makes it)

1 qt whole milk yogurt salt
Strain the yogurt for two days with cheese cloth in the fridge. After two days, the yogurt will be firm to the touch and easier to transfer. Place inside smoker, wrapped in cheese cloth, on a plate or foil. Smoke over low heat for approximately 45 minuntes. The yogurt will slightly discolor and firm up. Once done, allow to cool and whip to desired texture.

To bake: Preheat oven to 400 degrees. Bake for approximately 17-20 minutes. Kofta should cook to internal temperature of 165 degrees.

To grill: Place kofta on grill and cook about 5-7 minutes per side over medium heat. Each side should get a nice char. Kofta should be cooked to an internal temperature of 165 degrees. After removing from the grill, let cool for two or three minutes before serving.

Mix kofta with sauces and spreads, greens and vegetables, with flat bread (pita) or serve on its own. Any combination you can you think of will work.