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Easy lamb kofta with feta flatbreads

Name: Easy lamb kofta with feta flatbreads recipe
Yield: 4
Ingredients: 500g lamb mince; 1 tbs za’atar, plus extra to serve; Zest of 2 lemons; 1 bunch parsley, stalks chopped, leaves reserved; 4.00 garlic cloves, crushed or finely grated; 1 red onion, very thinly sliced (we used a mandolin); 2 Lebanese cucumbers, very thinly sliced (we used a mandolin); Juice of 2 lemons; 1 cup (280g) thick Greek-style yoghurt, plus extra to serve; 1 1/2 cups (225g) self-raising flour, plus extra to dust; 125g feta, crumbled; 2 tbs extra virgin olive oil, to fry

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by Warren Mendes

delicious. team

Jun 01, 2020

A simple flatbread and lamb mince goes a long way with this flavourful kofta recipe.

500g lamb mince
1 tbs za’atar, plus extra to serve
Zest of 2 lemons
1 bunch parsley, stalks chopped, leaves reserved
2 garlic cloves, crushed or finely grated
2 garlic cloves, crushed or finely grated

Quickle

1 red onion, very thinly sliced (we used a mandolin)
2 Lebanese cucumbers, very thinly sliced (we used a mandolin)
Juice of 2 lemons

Feta flatbread

1 cup (280g) thick Greek-style yoghurt, plus extra to serve
1 1/2 cups (225g) self-raising flour, plus extra to dust
125g feta, crumbled
2 tbs extra virgin olive oil, to fry

Method

1.

For the quickle, place the onion, cucumber, 1 tsp salt and lemon juice in a bowl. Toss to coat and set aside to pickle.
2.

To make the kofta, combine the lamb, za’atar and lemon zest with freshly ground black pepper and salt. Add the finely chopped parsley stalks and garlic, mix to combine and roll into 1 tbs-sized meatballs. Chill in the fridge while you make the flatbread.
3.

For the flatbread, place yoghurt, flour and 1 tsp salt in a bowl and mix until just combined. Crumble in the feta and, using your hands, fold into the dough mixture until combined. Turn out onto a lightly floured surface and divide into 8 pieces. Roll out each piece until about 5mm thick, flouring the surface to prevent sticking. Heat 1 tsp oil in a large frypan over medium-high heat. Working with one flatbread at a time, cook for 2 minutes each side until golden. Remove from the pan and repeat with remaining dough. Cover cooked flatbread with foil to keep warm until ready to serve.
4.

Using the same frypan, heat 2 tbs oil over medium-high heat. Add the meatballs and cook, turning often, for 8 minutes or until caramelised and cooked through.
5.

To serve, spread flatbreads with extra yoghurt and top with kofta, quickle, parsley leaves and scatter with extra za’atar.