Afghan dumplings with lamb kofta and yogurt sauce from The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours by Amanda Hesser and Merrill Stubbs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sharone7 on May 25, 2021

    Could swap lentils for the lamb--I'll probably play with that next time. Also, I could do with about half the yogurt/garlic mix. The dried mint is not to be missed.

  • bellatavia on October 16, 2016

    Wow -- this recipe was so easy to make and extremely delicious! We actually made this recipe in reverse order from what Food52 recommends. First we made the yogurt sauce, so the flavors had time to mingle. We also found that a cup of yogurt made far too much sauce -- I would recommend halving the recipe. Then we made the dumplings, and had them ready to drop into the boiling water once the lamb was mostly sauteed through.

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