Double Beef Koftas & DIY Yoghurt Flatbreads
with Mint Dressing, Garlic Aioli & Tomato Salad
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Learn how easy it is to create an airy and fluffy flatbread thanks to a surprise ingredient: yoghurt! Plus, create a refreshing mint dressing - an ideal topping to cut through the koftas' richness. This one, has all of our favourite Middle Eastern flavours in the one dish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1
Tomato
1 packet
Mixed Salad Leaves
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Cucumber
1 sachet
Chilli Flakes
500 g
Beef Mince
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mint
Cooking Steps
• Thinly slice cucumber. • Slice tomato into thin wedges. • Finely chop mint. • In a small bowl, combine mint, a pinch of chilli flakes (if using), the white wine vinegar, a pinch of sugar and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Set aside.
• In a large bowl, combine basic sponge mix, Greek-style yoghurt, the water, salt and a drizzle of olive oil. • Lightly dust a clean work surface with half the plain flour. Tip out dough and knead until smooth, 2-3 minutes. Cover and set aside. TIP: If the dough is too sticky, add an extra pinch of flour while kneading!
• In a second large bowl, combine beef mince, chermoula spice blend (see ingredients), fine breadcrumbs, the egg and a pinch of salt and pepper. • Using damp hands, roll beef mixture into koftas, about 8cm long and 2.5cm thick (3 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey and toss koftas to coat. Transfer to a plate and cover to keep warm.
• While the koftas are cooking, dust a clean work surface with the remaining flour, then divide dough into 4 equal-sized pieces (roughly the size of a golf ball). • With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 0.5 cm thick. • When koftas are done, wipe out the pan, then return to medium heat with a drizzle of olive oil. • Cook flatbreads, in batches, until golden and puffed up, 1-2 minutes each side. TIP: Add an extra drizzle of olive in between batches if needed
• In a third large bowl, combine mixed salad leaves, cucumber, tomato and a drizzle of vinegar and olive oil. Season to taste. • Divide beef koftas, DIY yoghurt flatbreads and tomato salad between plates. • Drizzle mint dressing over koftas. • Serve with garlic aioli. Enjoy!
