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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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