Lamb köfte with green tahini yoghurt

This flatbread is quick and easy - the perfect vehicle for the herb-powered green tahini yoghurt, chilli-spiked lamb köfte and fresh herb salad.

You'll need

70 gm fine burghul 2 tbsp olive oil, plus extra for drizzling 1 Spanish onion, ½ finely chopped, ½ thinly sliced 2 garlic cloves, finely chopped 500 gm minced lamb 1 egg 1 tsp ground cumin 1 tsp ground coriander 1 tsp dried mint ½ tsp dried chilli flakes Finely grated rind and juice of ½ lemon, plus lemon wedges to serve Chopped mint, coriander, flat-leaf parsley and Lebanese cucumber, and extra-virgin olive oil, to serve   Yoghurt flatbread 150 gm (1 cup) wholemeal flour 150 gm (1 cup) plain flour, plus extra for dusting 2 tsp dried yeast 1 tsp baking powder 150 gm Greek yoghurt 2 tbsp olive oil, plus extra for greasing   Green tahini yoghurt 50 gm coarsely chopped kale ½ cup (firmly packed) mint ½ cup (firmly packed) coriander ½ cup (firmly packed) flat-leaf parsley 1 garlic clove, coarsely chopped 80 ml (1/3 cup) extra-virgin olive oil 250 gm Greek yoghurt 80 gm hulled tahini Juice of 1 lemon, or to taste


  • 01
  • For yoghurt flatbread, combine flours, yeast, baking powder and 1½ tsp salt in a bowl and mix well. Whisk yoghurt, oil and 150ml hot water in a separate bowl, add to dry ingredients and mix to form a sticky dough, adding a little extra water if necessary. Knead on a lightly floured surface until smooth (2-3 minutes). Place in a lightly oiled bowl, cover with plastic wrap and prove for 30 minutes.
  • 02
  • Place burghul in a bowl, cover with cold water and stand to soak for 10 minutes, then drain in a fine sieve. Heat oil in a saucepan over medium-high heat, add chopped onion and garlic and sauté until softened (3-4 minutes), cool, then combine in a bowl with lamb, egg, ground spices, mint, chilli flakes, rind and burghul, and season generously to taste. Mix well with your hands, roll into walnut-sized oval balls, and thread onto metal skewers, cover and refrigerate to rest (30 minutes).
  • 03
  • For green tahini yoghurt, finely chop kale, herbs and garlic in a food processor, add oil and process to combine. Add yoghurt, tahini and lemon juice, season to taste and process to combine.
  • 04
  • Heat barbecue to medium-high heat. Knock back dough and divide into 8. Roll each piece to 2mm thick and grill until starting to scorch in spots (1-2 minutes each side).
  • 05
  • Drizzle köfte with oil and grill, turning occasionally, until browned and just cooked through (4-5 minutes). Toss herbs, cucumber, sliced onion, olive oil and lemon juice in a bowl.
  • 06
  • Serve köfte hot on flatbread with green tahini yoghurt, herb salad and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A snappy young cabernet franc.

Featured in

Jan 2017

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