Lamb kofta

Ingredients

For 4 portions

• 🍖 500g lamb, ground or patty
• 🧅 1 small onions
• 🧄 3 cloves garlic
• 🌿 1 Tsp cumin powder
• 🌿 1 Tsp coriander powder
• 🌿 0.5 Tsp cinnamon
• 🌿 1 Tsp chilli flakes
• 🌿 5 Tbsp parsley
• 🧂 1 Tsp salt
• 🫓 4 sheets lavash
• 🥛 150ml yogurt, greek, whole milk, plain
• 🍅 4 medium tomato
• 🌶️ 4 medium green chilli peppers
• 🧅 1 medium red onions
• 🌿 1 Tsp sumac
• 🌾 170g bulgur
• 🥫 1 Tbsp tomato paste
• 🏺 2 Tbsp olive oil

Method

1. Finely grate or mince the onion and 2 of the garlic cloves. Mix thoroughly with the ground lamb, cumin, coriander, cinnamon, half the chilli flakes, 2 Tbsp of the chopped parsley and the salt. Chill for 15–20 minutes if time allows (this helps the mixture hold together).
2. Make the bulgur pilaf: cook the bulgur in a pan with 1 Tbsp of the olive oil and the tomato paste stirred through, adding boiling water to cover by 1 cm. Cover and cook gently for 12–15 minutes until the water is absorbed, then leave to stand with the lid on.
3. Make the onion salad: thinly slice the red onion, rub it with the sumac and a pinch of salt, and toss with 2 Tbsp of the chopped parsley.
4. Make the garlic yoghurt: stir the remaining garlic clove, crushed, into the Greek yoghurt with a pinch of salt.
5. With wet hands, shape the lamb into long, flat sausage shapes around skewers. Grill or griddle over medium-high heat for 10–12 minutes, turning regularly, until browned and cooked through. Grill the whole tomatoes and green peppers alongside, brushed with the rest of the oil, until blistered and soft.
6. Warm the lavash in a dry pan. Lay a sheet on each plate, put the kofta on top, sprinkle with the rest of the chilli flakes and serve with the bulgur, onion salad, charred tomatoes and peppers, garlic yoghurt and the rest of the parsley.