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Lamb Köfte With Green Tahini Yoghurt Recipe

Ingredients

• 70 gm fine burghul
• 2 tbsp olive oil, plus extra for drizzling
• 1 Spanish onion, ½ finely chopped, ½ thinly sliced
• 2 garlic cloves, finely chopped
• 500 gm minced lamb
• 1 egg
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried mint
• ½ tsp dried chilli flakes
• Finely grated rind and juice of ½ lemon, plus lemon wedges to serve
• Chopped mint, coriander, flat-leaf parsley and Lebanese cucumber, and extra-virgin olive oil, to serve
• Yoghurt flatbread
• 150 gm wholemeal flour (1 cup)
• 150 gm plain flour, plus extra for dusting (1 cup)
• 2 tsp dried yeast
• 1 tsp baking powder
• 150 gm Greek yoghurt
• 2 tbsp olive oil, plus extra for greasing
• Green tahini yoghurt
• 50 gm coarsely chopped kale
• ½ cup mint (firmly packed)
• ½ cup coriander (firmly packed)
• ½ cup flat-leaf parsley (firmly packed)
• 1 garlic clove, coarsely chopped
• 80 ml extra-virgin olive oil (1/3 cup)
• 250 gm Greek yoghurt
• 80 gm hulled tahini
• Juice of one lemon

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