Lamb köfte with green tahini yoghurt

Name: Lamb kofte with green tahini yoghurt
Total time: 50 min
Yield: Serves 4
Ingredients: 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; 150 gm wholemeal flour (1 cup); 150 gm plain flour, plus extra for dusting (1 cup); 2 tsp dried yeast; 1 tsp baking powder; 150 gm Greek yoghurt; 2 tbsp olive oil, plus extra for greasing; 50 gm coarsely chopped kale; ½ cup mint (firmly packed); ½ cup coriander (firmly packed); ½ cup flat-leaf parsley (firmly packed); 1 garlic clove, coarsely chopped; 80 ml extra-virgin olive oil (1/3 cup); 250 gm Greek yoghurt; 80 gm hulled tahini; Juice of 1 lemon, or to taste

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

Feb 12, 2017 1:00pm

By Emma Knowles

Serves 4
35 mins preparation
15 mins cooking plus proving, resting

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

Ingredients

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 wholemeal flour (1 cup)
150 gm plain flour, plus extra for dusting (1 cup)
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 mint (firmly packed)
½ cup coriander (firmly packed)
½ cup flat-leaf parsley (firmly packed)
1 garlic clove, coarsely chopped
80 ml extra-virgin olive oil (1/3 cup)
250 gm Greek yoghurt
80 gm hulled tahini
Juice of 1 lemon, or to taste

Method

Main

1
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.
2
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).
3
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.
4
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).
5
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.
6
Serve köfte hot on flatbread with green tahini yoghurt, herb salad and lemon wedges.