Lamb Kofta Flatbreads Recipes

LAMB KOFTA FLATBREADS

Steps:

• Preheat oven to 180ºC fan bake and line an oven tray with baking paper.
• MAKE FLATBREAD DOUGH Gently heat butter and milk in a medium saucepan. When butter has melted, remove from heat and stir in flour and salt. Tip dough out onto a lightly floured surface. Knead for a few minutes until smooth. Wrap the ball of dough in plastic wrap and set aside for 30 minutes while you prepare the rest of the meal.
• MAKE YOGHURT SAUCE Dice cucumber, roughly chop coriander and crush garlic. Combine with yoghurt, lemon juice and sugar, season with salt and pepper and stir well. Set aside.
• MAKE KOFTAS Finely dice onion and crush garlic. Combine with lamb, paprika, oregano and cumin. Season with salt and pepper and mix well to combine. Shape mixture into 8 sausage shapes and thread onto individual skewers. Place on tray and bake for 20 minutes.
• Grate carrot and beetroot. Dice feta cheese.
• Unwrap flatbread dough and cut into 4 portions. On a lightly floured surface, roll each one out into a large circle about 2-3mm thick.
• Heat a large frying pan over a medium heat. Toast almonds. Remove from pan and set aside.
• Add olive oil to the pan and cook one of the flatbreads, for 1-2 minutes on each side. When it puffs up, press down with a spatula. Remove from the pan and repeat with the remaining flatbreads.
• SERVE Spread flatbreads with hummus. Top with salad and koftas. Drizzle with yoghurt sauce and sprinkle with almonds. Eat with a knife and fork or roll into kebabs.

LAMB KOFTAS IN FRESH FLATBREAD

Steps:

• Place all the ingredients (except flour/oil/water) plus a generous pinch of salt and pepper into a food processor and gently pulse until lamb resembles a rough mince and everything is well mixed.
• Form mince into koftas using wooden or metal kebab skewers and chill in fridge for 30 mins to firm up.
• Heat grill to a medium-high heat and place kebabs at a medium height beneath, cooking for 15-20 mins, turning occasionally until cooked through and lightly charred.
• While koftas are cooking, place sifted flour on a smooth surface, season with salt, make a well in the middle and add the oil and just enough water to bring together into a dry dough. Knead until smooth. If the dough seems sticky add a bit more flour.
• When smooth, roll the dough out to about 2mm thickness and place into a pre-heated, dry frying pan set over a high heat. Fry for 2 mins until slightly puffed up and beginning to colour, then flip and cook for a further 45 secs-1min.
• Remove flat bread, spread mixed leaves and parsley on top plus any condiments, then lay koftas on top. Wrap the flatbread and enjoy!!

LAMB KOFTAS

Steps:

• Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
• To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
• Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.