This flatbread is quick and easy - the perfect vehicle for the
herb-powered green tahini yoghurt, chilli-spiked lamb köfte and
fresh herb salad.
70 gmfine burghul2 tbsp olive oil, plus extra for drizzling1Spanish onion, ½ finely chopped, ½ thinly sliced2garlic cloves, finely chopped500 gmminced lamb1egg1 tspground cumin1 tspground coriander1 tspdried mint½ tspdried chilli flakesFinely grated rind and juice of ½ lemon, plus lemon wedges to serveChopped mint, coriander, flat-leaf parsley and Lebanese cucumber, and extra-virgin olive oil, to serveYoghurt flatbread150 gm (1 cup)wholemeal flour150 gm (1 cup)plain flour, plus extra for dusting2 tspdried yeast1 tspbaking powder150 gm Greek yoghurt2 tbspolive oil, plus extra for greasingGreen tahini yoghurt50 gmcoarsely chopped kale½ cup (firmly packed)mint½ cup (firmly packed)coriander½ cup (firmly packed)flat-leaf parsley1garlic clove, coarsely chopped80 ml (1/3 cup)extra-virgin olive oil250 gmGreek yoghurt80 gmhulled tahiniJuice of 1 lemon, or to taste
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.
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).
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.
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).
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.
Serve köfte hot on flatbread with green tahini yoghurt, herb salad and lemon wedges.