Lamb Koftes
Lamb Koftes with Homemade Flatbreads, Slaw and a Yoghurt dressing
Slaw
Ingredients
1 apple, finely sliced
1 large carrot, finely sliced
1/4 red cabbage, finely sliced
1/4 white cabbage, finely sliced
1 tbsp honey
2 tbsp apple cider vinegar
Fresh mint to taste
Pinch of salt and pepper
Method
Mix everything together in a large bowl, season to taste
Yoghurt Dressing
Ingredients
100g natural yoghurt
1/2 tsp garlic powder
Squeeze of Lemon Juice
1/2 lemon zested
Pinch of salt and pepper
Method
Mix the ingredients together and season to taste
Flatbreads
Ingredients
250g self-raising flour
250g natural yoghurt
Pinch of salt and pepper
Method
Mix the ingredients in a large bowl until well combined
Divide the dough into 6 and roll out until 5mm thick
Cook in a dry pan one at a time for approximately five minutes, flipping when golden spots appear
Cover in a tea towel to stop the flatbread drying out
Lamb Koftes
Ingredients
500g Lamb Mince
1 slice of bread, blitzed into breadcrumbs (approx 50-60g)
1 egg
2 tbsp milk
100g feta, crushed
1/2 tsp garlic powder
1 tsp cumin
1 tsp paprika
1 tsp oregano
1 tsp sumac (extra for garnish
Pinch of salt and pepper
Pomegranate Seeds to garnish
Oil
Method
In a large bowl mix the lamb mince and breadcrumbs
Add an egg and season with salt and pepper
Add the feta and mix well
Add the garlic powder, cumin, paprika, oregano and sumac, and stir well to combine
Divide into 18 meatballs
Add oil to a pan and heat on high
Place the koftes in the pan in batches, squashing each meatball down until they flatten a bit
Fry until golden brown on both sides and cooked through which should take 5-6 minutes
Place on top of the flatbreads and garnish with the yoghurt dressing, slaw, pomegranate seeds and a sprinkle of sumac
