Food

Kelsey & Amanda’s Lamb kofta with flatbread, tabbouleh, hummus and garlic sauce

So many textures, so many flavours, this lamb kofta will become a family favourite in no time.
4
1H
30M
1H 30M

For more recipes from this year’s series of MKR, including perfectly scored 10 out of 10 dinner, plus decadent desserts, pick up your copy of MKR The Cookbook 2017 today! Available at selected newsagents and supermarkets, or online here

Ingredients

Lamb Kofta
Hummus
Garlic Sauce
Tabbouleh
Flatbread

Method

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.

6.

Preheat a lightly greased barbecue hotplate over high heat. Add flatbreads to hotplate and cook for 2 minutes on each side or until browned.

7.

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.

8.

Divide flatbreads among serving plates. Top with tabbouleh and kofta. Serve with hummus and garlic sauce to the side.

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