Lamb Koftas & Homemade Yoghurt Flatbreads
Take your cooking skills to the next level!
Here to challenge your inner chef, our ‘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 Moroccan flavours in the one dish!
We’ve replaced the tomato in this recipe with pear due to local ingredient availability, as a result of the recent heavy rainfall. It’ll be just as delicious, just follow your recipe card!
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 packet
Basic Sponge Mix
1 packet
Fine Breadcrumbs
1 sachet
Chermoula Spice Blend
1 sachet
Chilli Flakes
1
Cucumber
1 packet
Garlic Aioli
1 packet
Greek-Style Yoghurt
250 g
Lamb Mince
1 packet
Mint
1 packet
Mixed Salad Leaves
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
1 tsp
white wine vinegar
3 tbs
water
¼ tsp
salt
2 tbs
flour
(Contains: Gluten; May be present: Wheat.)
½ tbs
honey
Utensils
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 lamb mince, chermoula spice blend (see ingredients), fine breadcrumbs, the egg and a pinch of salt and pepper. • Using damp hands, roll lamb 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 lamb koftas, DIY yoghurt flatbreads and tomato salad between plates. • Drizzle mint dressing over koftas. • Serve with garlic aioli. Enjoy!
