For the kofte
- 3 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 ½ tsp caraway seeds
- 1 tbsp smoked paprika
- 500g minced lamb
- 1 onion, peeled and finely chopped
- 3 cloves garlic, crushed
- 1 inch piece ginger, peeled and grated
- Salt and pepper
For the flatbread
- 150g plain flour
- Pinch of salt
- 75ml water
- 1 tbsp olive oil
For the herbed yoghurt
These delicious kofte make a great weekday supper or summer barbecue dish, especially for children who will love making the flatbreads. We use our Daylesford organic kefir to make the herbed yoghurt dressing which gives a lovely acidity, but if this is difficult to find, natural yoghurt will work well on its own.
METHODDIFFICULTY: Easy 1 HR
Preheat the oven to 170°C
To make the kofte, combine the cumin, coriander, fennel and caraway seeds in a small bowl with the smoked paprika. Spread evenly on a baking tray and toast in the oven for 10 minutes.
Place the lamb mince, onion, garlic and ginger in a mixing bowl along with the toasted spices and a little salt and pepper. Mix together well with your hands, making sure the spices are evenly distributed through the meat.
Shape the mince into 8 long kofte and thread each onto a skewer. Place on a baking sheet or large plate and chill for at least an hour before cooking. To cook, heat a chargrill pan and add a few of the kofte at a time. Cook, turning regularly, until nicely browned and cooked through.
Make the flatbread dough by sieving the flour into a bowl with the salt. Pour on the water and olive oil and mix quickly with a metal spoon. Use your hands to bring the mixture together into a soft dough and knead for 5 minutes.
Divide the dough into four and roll each piece out thinly to form a round flatbread. Heat a large frying pan and dry-fry each flatbread for 2 minutes on each side until slightly puffed up and slightly golden brown. Keep to one side covered with a cloth.
For the herbed yoghurt, simply combine all of the ingredients in a small bowl, stirring well and seasoning with salt and pepper.
Once the kofte and flatbreads are cooked, serve straight away drizzled with the yoghurt dressing and perhaps adding some char-grilled vegetables or pickled onions as we have done here.
Why not join our tutors on one of their inspiring classes, learning a range of exciting new skills from bread making, to artisan butchery, healthy cookery or patisserie – a perfect gift for any passionate foodies in your family. Find out more here.