I’m at The Big Feastival this weekend teaching Parent and Child classes for AEG. The weather’s been glorious (so far…) and the classes have been a hoot – blimey we certainly have a nation of budding masterchefs! We’ve been making lamb kofte flatbreads which might sound a bit exotic for G&G, but actually uses very English seasonal produce – beetroot (huge gluts of the stuff in the patch at the moment), lamb and leafy green herbs. Here’s how to make it.
Lamb Kofte Flatbread with Beetroot Slaw, Herbs, Hummus and Date & Walnut Yogurt
For the kofte:
- 320g Organic lamb mince (20% fat)
- 1/2 red onion
- pinch dried oregano
For the flatbread:
- 95g plain flour
- 95g strong white bread flour
- 3g yeast
- 4g salt
- 125g water
For the garnishes:
- 75g raw beetroot
- 1 tbsp olive oil
- 1 tsp cider vinegar
- 4 tbsp hummus
- 160g plain yogurt
- 60g dates
- 60g walnuts
- Bunch of fresh herbs
Start with the dough. Mix all the ingredients together and knead for 8 minutes. Cover and leave to rise for an hour.
For the beetroot, just peel, grate then season with salt and pepper, a splash of cider vinegar and olive oil.
For the yogurt, simply chop the walnuts and dates and mix in the yogurt.
For the salad, just chop the herbs roughly.
Next make the kofte. Finely dice the onion and mix with the mince, oregano, salt and pepper. Shape into 8 fat sausages. Heat a dry non-stick frying pan over a high heat the fry the kofte to brown them then pop them in the oven at about 200oºC for 5-10 minutes.
When the dough had risen for an hour, heat up a griddle pan until smoking hot. Take a lemon-sized lump of dough and, with a little dusting of flour to prevent sticking, press it out to a thin flat circle. Place the flatbread onto the hot griddle to cook for a couple of minutes on each side.
To assemble the dish, pile some beetroot over half of the flatbread. Top with the kofte, hummus, herby salad and yogurt and fold over the flatbread. Serve with a napkin!