Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Spicy grenache shiraz.

Featured in

Nov 2009

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×