Lebanese Plant-Based Mince Kofta & Flatbread Mezze Plate
with Garlic Yoghurt & Pickled Cucumber
- Soy
- Gluten
- Wheat
- Milk
- Eggs
- Wheat
- Gluten
- May contain traces of allergens
- Soy
- Milk
Juicy, aromatic plant-based mince koftas take centre stage in this Lebanese-style mezze plate alongside warm flatbreads ready for scooping. Paired with crisp, tangy pickled cucumber and a swirl of cool garlic yoghurt, every bite is a brilliant balance of rich spice and refreshing crunch. It’s a vibrant, street-food-inspired feast that turns mid-week dinner into a total treat.
Ingredients
1
Tomato
2
Garlic
1
Cucumber
200 g
Plant-Based Mince
(Contains: Soy May be present: Wheat, Gluten)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Middle Eastern Seasoning
1
Greek-Style Yoghurt
(Contains: Milk)
1
Flatbread
(Contains: Wheat, Gluten May be present: Milk)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
1 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Cut tomato into thin wedges.
• Finely chop garlic.
• Slice cucumber into thin rounds.
• In a medium bowl, combine the white wine vinegar
and a good pinch of sugar and salt.
• Add cucumber to pickling liquid. Add enough water
to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle
faster!
• In a large bowl, combine plant-based mince, fine
breadcrumbs, Middle Eastern seasoning and
the egg.
• Using damp hands, roll lamb mixture into koftas,
about 8cm long and 2.5cm thick (3 per person).
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat. Cook garlic until fragrant,
1 minute.
• Transfer garlic oil to a small heatproof bowl, then
add Greek-style yoghurt (see ingredients) and stir
to combine. Season to taste with salt and pepper.
• Wipe out the frying pan, then return to medium-high
heat with a drizzle of olive oil.
• Cook koftas, turning regularly, until browned and
cooked through, 10-12 minutes (cook in batches if
your pan is getting crowded).
• When the koftas have 5 minutes remaining,
microwave flatbreads on a microwave-safe plate in
10 second bursts until warmed through.
• In a second medium bowl, combine mixed salad
leaves, tomato and a drizzle of olive oil and white
wine vinegar. Season to taste.
• Drain pickled cucumber.
• Divide Lebanese plant-based koftas, flatbreads, tomato
salad and pickled cucumber between plates.
• Serve with garlic yoghurt. Enjoy!
