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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Lamb köfte with flatbread


Roll the flatbread as thinly as possible to get light, airy bread. This is a delightful accompaniment to barbecued meat.

You'll need

1 kg minced lamb 100 gm fine fresh white breadcrumbs 2 tbsp finely chopped mint 1 tbsp finely grated lemon rind 2 tsp fennel seeds, dry-roasted, finely ground 1 tsp cumin seeds, dry-roasted, finely ground 18 lemon leaves (optional) To serve: extra-virgin olive oil and lemon wedges To serve: 200 gm feta To serve: 1½ cups each (loosely packed) flat-leaf parsley and mint   Flatbread 10 gm dried yeast 265 gm (1¾ cups) bread flour

Method

  • 01
  • For flatbread, combine yeast, 80ml warm water and 2 tsp salt in a large bowl, stir until yeast dissolves. Add 60ml warm water and stir to combine, then add flour and stir until a soft dough forms (adding a little more water if necessary). Turn out onto a lightly floured surface, knead until smooth and elastic (8-10 minutes). Place dough into a lightly oiled bowl, turn to coat, then cover with plastic wrap and leave in a draught-free place until doubled in size (1½ -2 hours). Knock down dough and gently knead, then divide into six equal portions. Roll out each portion on a lightly floured surface to a 30cm round. Meanwhile, heat a large non-stick frying pan over medium heat, add bread, one at a time and cook, turning once until golden and puffed (1-2 minutes) and set aside.
  • 02
  • Combine lamb, breadcrumbs, mint, lemon rind and spices in a large bowl. Season to taste, mix until well combined. Roll into 18 golf-ball-sized pieces. Wrap each ball in a lemon leaf and skewer three balls on each of six long metal skewers.
  • 03
  • Meanwhile, heat a char-grill pan or barbecue to medium-high heat. Add skewers and grill, turning occasionally, until just cooked (5-6 minutes).
  • 04
  • Drizzle with olive oil, squeeze lemon wedges over the top, and serve with flatbread, feta and herbs.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Spicy grenache shiraz.

Featured in

Nov 2009

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