Lamb Kofta with Tabouli and Flatbreads
These lamb kofta flatbreads with cucumber yoghurt sauce are way tastier than any takeaway kebab. The extra effort required to make the flatbreads yourself is definitely worth it! With tender, flavoursome lamb, chewy flatbreads, plenty of crisp salad and a sprinkling of crunchy almonds, this meal is the ultimate combination of textures and flavours. Depending on your mood (or the company), you can go the civilised route by eating with a knife and fork, or roll up into kebabs, secure the bottom half in tinfoil and eat with your hands. Just don’t forget to take the koftas off the skewers… (or just forgo the skewers altogether!).
Servings: 8 yield(s)
Ingredients
  • 1 kg minced lamb
  • 1 egg
  • 1 cup finely chopped mint
  • 2 tbsp finely grated lemon rind
  • 2 tbsp fennel seeds dry roasted and finely ground
  • 2 tbsp cumin seeds dry roasted and finely ground
  • 1/4 cup dried currants
  • 200 g feta
  • 1 tabouli to serve
  • Extra virgin olive oil and lemon wedges to serve (Yoghurt tahini dressing)
  • 1 cup Westhaven natural yoghurt
  • 3 cloves of garlic finely grated
  • 100 ml extra virgin olive oil
  • 1 tbsp tahini
Instructions
  1. 1. For yoghurt tahini dressing, combine yoghurt, garlic and tahini in a bowl and stir to combine, whisk in olive oil in a thin stream and season to taste with sea salt and freshly ground black pepper.
  2. 2. Combine lamb, egg, mint, lemon rind, currants and spices in a large bowl. Season to taste, then fry a piece of the meat mixture and taste for seasonings, adjust if necessary and mix until well combined. Roll mixture into golf-sized balls. Place balls onto metal skewers.
  3. 3. Meanwhile, heat a char-grill pan or barbecue on medium high. Add skewers and grill until just cooked (5-6 minutes). Serve flatbreads with koftas, feta, tabouli, drizzled with olive oil and lemon wedges squeezed over.