This lamb kofta flatbreads recipe is phenomenal and with lentil tabbouleh salad you will be taken aback. Packed with fresh and flavorful ingredients, this is certain to be a dinner time hit with family and friends. The lamb koftas are surprisingly easy to make and so delicious and the extra effort required to make the flatbreads from scratch is definitely worth it! This recipe serves 4.
WHAT YOU CAN GET FROM US:
- 1 cup of brown lentils
- 6 tablespoons of olive oil
- 1/4 cup of pickled red onions, chopped
- 2 teaspoons of lemon, freshly squeezed
- 1 teaspoon of lemon zest
- 1 tomato, chopped
- 500g of free range lamb mince
- 1 and 1/4 cups of coriander, chopped
- 1/2 an onion, chopped
- 3 cloves of garlic, grated
- 1 egg
- 2 tablespoons of tzatziki
WHAT YOU MAY ALREADY HAVE:
- 6 cups of water
- 1/4 cup of warm water, about 60°C
- 1 teaspoon of fine sea salt
- 3/4 cup of Greek yoghurt
- 1/4 cup of parsley, chopped
- 1 and a 1/4 cups of oregano, chopped
- 1 packet of dry yeast
- 2 teaspoons of fine sea salt
- 3 and 3/4 cups of all purpose flour
- 1 tablespoon of sugar
- 1 and ½ tablespoons
- First, make the lentil tabbouleh. In a bowl, by adding the of brown lentils and two cups of water (enough to cover them), and soak overnight. Drain the lentils using a sieve and let them rest for a few minutes. Then, add the lentils to a medium-sized pot with 4 cups of water, over a medium to high heat. Bring the water to a boil and simmer for 20 minutes.
- In a bowl, combine the lentils, lemon zest, 1/4 cup of chopped herbs (coriander, parsley and oregano), pickled onions, tomato, 1 teaspoon of olive oil and the lemon juice. Mix it all together to make the salad and set aside.
- Next, in a large mixing bowl, add the flour, 1/2 a cup of chopped coriander and oregano. In a separate bowl, add the Greek yoghurt, 2 teaspoons of olive oil and the salt. In another bowl, add the warm water, yeast and sugar. Using a teaspoon mix together well until it’s smooth and has no lumps.
- Then, add both bowls of ingredients to the large mixing bowl and knead until the dough has a shaggy consistency, using a standing mixer. Cover the mixing bowl with cling wrap and let it rest for 30 minutes. After it has rested, roll out about a cup of dough on a floured surface, into an oval shape. It should be to about 1/2cm in thickness.
- In a hot small non-stick pan, over medium heat, add a splash of olive oil and fry the rolled out dough until bubbles start to form on the top side. Then turn it over and fry the other side for a half the time of the other side.
- Lastly, to make the lamb koftas, on a plate add the onion, 1/2 cup of coriander and oregano, garlic, spices, mince and onion. Mix together well using your hands (this way works best). Divide the mixture into 4 and shape koftas onto metal skewers.
- On a griddle pan, over a medium to high heat, grill them for about 15 minutes (6 to 7 minutes on each side), until they are cooked through, sizzling and golden. Once cooked, remove from heat and dress them with the tzatziki and harissa paste.
- Serve and enjoy!
All you have to is to store this lamb kofta flatbreads recipe is transfer the different ingredients into any container with a lid (preferably airtight). Place it in the fridge, you can keep this for up to 3 days. To reheat the ingredients, just put them in the microwave, until warm. The best way to reheat the flat bread is to warm it on a dry pan.
Garnish with some fresh parsley leaves, this will also some extra freshness to this recipe too. Brush a lovely garlic olive oil mix on the flatbreads to really elevate them. You can also add some pomegranate seeds to the lentil tabbouleh to add some sweetness, as this ties in nicely with the dish.
That is how to make this lamb kofta flatbreads recipe from the comfort of your home.
Recipe by Feed by Rizella