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 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
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
- 1For 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.
- 2Place 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).
- 3For 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.
- 4Heat 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).
- 5Drizzle 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.
- 6Serve köfte hot on flatbread with green tahini yoghurt, herb salad and lemon wedges.
Drink Suggestion: A snappy young cabernet franc. Drink suggestion by Max Allen