Ingredients
- Vegetable oil, to brush
Lamb Kofta
- 1 onion, chopped
- 1 bunch flat-leaf parsley, chopped
- 2 garlic cloves, chopped
- 1 tbs extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 lemon, zested
- 600g minced lamb shoulder
- Salt and pepper, to season
Hummus
- 400g can chickpeas, drained
- 2 tbs tahini
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- ¼ tsp salt
- 1 pinch paprika
- 1 lemon, juiced
- 80ml (1 /3 cup) olive oil
Garlic Sauce
- 6 garlic cloves
- 1 egg white
- 1 lemon, juiced
- 250ml (1 cup) vegetable oil
Tabbouleh
- 60g (1 /3 cup) fine burghul
- 1 lemon, juiced
- 2 bunches flat-leaf parsley, finely chopped
- ½ bunch mint, leaves picked
- 2 vine-ripened tomatoes, finely chopped
- 3 spring onions, chopped
- 60ml (¼ cup) olive oil
Flatbread
- 300g (2 cups) '00' flour, plus extra, to dust
- 2 tsp dried yeast
- 1 tsp caster sugar
Method
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To make kofta, process all ingredients, except lamb, in a food processor until finely chopped. Place mixture in a bowl with lamb. Using your hands, mix well to combine. Season well. Shape mixture around 8 skewers in kofta shapes. Refrigerate until required.
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To make hummus, process chickpeas, tahini, garlic and spices in a food processor until finely chopped. Add remaining ingredients and 3 tbs hot water and process until combined. Set aside until needed.
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To make garlic sauce, process garlic, egg white, lemon juice and 2 tbs water in a food processor until smooth. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and creamy.
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To make tabbouleh, place burghul in a bowl. Stir in lemon juice and set aside for 15 minutes to soften. Add remaining ingredients and stir to combine. Season.
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To make flatbread, sift combined flour, yeast and sugar into a bowl. Stir in 250ml (1 cup) water until a dough forms. Turn out dough onto a lightly floured work surface and knead until smooth. Enclose dough in plastic wrap and set aside for 10 minutes to rest. Divide into 8 mandarin-size balls, then roll out each ball until 3mm thick.
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Preheat a lightly greased barbecue hotplate over high heat. Add flatbreads to hotplate and cook for 2 minutes on each side or until browned.
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Preheat a barbecue grill plate over high heat. Brush kofta all over with oil, then add to grill and cook, turning, for 8-10 minutes or until just cooked through.
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Divide flatbreads among serving plates. Top with tabbouleh and kofta. Serve with hummus and garlic sauce to the side.