Ingredients
Labne
- 500g Greek-style yogurt
Pickled zucchini
- 1 cup (250ml) apple cider vinegar
- 1/2 cup (125ml) water
- 1/2 cup (110g) sugar
- 3 tsp salt
- 1 tsp mustard seeds
- 1 tsp mustard powder
- 1/2 tsp grounded turmeric
- 1/2 tsp chilli flakes
- 2 medium zucchini, sliced into wafer-thin rounds
Flatbread
- 3 1/2 cups (525g) plain flour
- 2 tsp baking powder
- 1 tsp salt
- 2 garlic cloves, crushed
- 1 1/2 cups (375ml) warm water
- 1/4 cup (60ml) olive oil, plus extra for cooking
Lamb koftas
- 1 1/2 tbsp olive oil, plus extra to serve
- 2 medium brown onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 1/2 tbsp harissa paste
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1kg quality lamb mince
- 1 cup finely chopped parsley leaves, firmly packed
- 2 1/2 tsp fine salt
- 1 tsp freshly cracked pepper
- 1 cup mint leaves, to serve
- Pomegranate arils, to serve
- 2 lemons, cut into wedges, to serve
Serves: 6
Prep Time: 60 minutes
Cooking Time: 40 minutes + Refrigerating and Proofing
Method
- To make the labne: Place the cheesecloth or a clean tea towel over a colander; place the colander over a bowl. Scoop the yogurt onto the cheesecloth then use a rubber band to tie the ends of the cheesecloth into bundle. Refrigerate overnight.
- To make the pickled zucchini: Place the vinegar, water, sugar, salt, mustard seeds, mustard powder, turmeric and chilli flakes in a medium glass bowl. Whisk well to combine until the sugar and salt are disolved; add the zucchini. Allow to pickle for 30 minutes then store in the refrigerator until ready to serve.
- To make the flatbread: Sift the flour, salt and baking powder in a large bowl. Make a well in the centre; add garlic and water and mix to form a soft, sticky dough. Turn onto a ligthly floured bench and knead for 5 minutes or until smooth. Place in a lightly greased bowl, cover with plastic wrap and rest for 1 hour.
- Line a large tray with baking paper. Turn dough out onto a lightly floured surface, and knead until smooth. Divide evenly into 16 balls and shape each ball into 1cm-thick round. Place onto the prepared tray; cover with plastic wrap. Set aside to rest for 15 minutes. Place rounds on a lightly floured surface. Using a rolling pin, roll each out to a 10cm round.
- Heat a large frying pan or griddle plate over medium-high heat/induction 8. Brush one round with a little extra oil. Cook, oil side down, for 1 minute or until lightly browned and puffed. Brush the top with oil, flip the bread and cook for 1 minute, or until lightly browned and puffed. Transfer to a plate and cover with foil. Repeat with the remaining flatbreads then place in an oven set to the keep warm function while making the koftas.
- To make the lamb koftas: In a large frying pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring occassionally until softened, about 10 minutes. Add the harissa paste, coriander and cumin and cook for a further 2 minutes. Transfer the mixture to a large bowl and set aside to cool. Add the lamb mince, parsley and salt and pepper; mix until well combined, then divide into 18 oval portions, about 75g each. Transfer to a baking tray.
- Preheat the oven on 'broil' to medium intensity. Place the tray in the oven, shelf level 4, and cook for 15 minutes, turning occassionally.
- Serve the koftas with labne, flatbread, zucchini pickle, mint leaves, pomegranate molasses and lemon wedges.
Recipe Notes
The zucchini pickle can be made the day before. If you like, you could substitue cucumber for the zucchini.
You can substitue good quality beef mince for the lamb mince.
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WOLF M Series Contemporary Convection Steam Oven
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