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lamb kofta flatbreads with heritage tomatoes

How To Cook Lamb Kofta Flatbreads With Heritage Tomatoes

  • 10 mins
  • 10 mins
  • easy
  • 2
jeff baker
Recipe by
Jeff Baker

Ingredients

  • 2 flatbreads (recipe below or store bought)
  • F&co Lamb kofta mix rolled into 12 bite size pieces approx 15g each (use remaining mix for another use)
  • Olive oil to drizzle
  • Pinch Za’tar
  • Greek yoghurt or Labneh flavoured with honey, lemon & Dukkah
  • Handful baby heritage tomatoes sliced in half
  • Handful of mint picked & roughly chopped
  • Lemon to serve
  • ingredients for flatbreads
  • 300g plain flour
  • 185g milk
  • 50g butter
  • 10g honey
  • 5g salt
  • 5g baking powder
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Introduction

Tomatoes are a staple across many cultures with numerous varieties from beefsteak & Roma plum, cocktail, green and heirloom to name but a few that are suitable for different dishes around the world. The tomato plant is actually a fruit though we commonly treat it as a vegetable to make many dishes from the base of a fresh raw Spanish Gazpacho, as a base for the world-famous Margherita pizza & of course tomato ketchup. I like to eat fresh tomatoes in season simply dressed with a little lemon juice, the best olive oil, sea salt & freshly torn basil leaves. They are very simple yet beautiful.

Method

lamb kofta flatbreads with heritage tomatoes

Preheat your oven to 220°C fan (gas 6)

Top the flatbread with tomatoes, and diced pepper then arrange the koftas around & drizzle with olive oil.

Sprinkle over Za'tar & a little sea salt.

Bake 8 to 10 minutes until the koftas & are fully cooked & the flatbreads have a golden crust.

method for homemade flatbreads:

Melt the butter & honey with the milk over a low heat then leave to cool a little.

Add baking powder & salt to the flour & mix evenly, then make a well in the centre.

Pour the milk mixture into dry ingredients & knead into a smooth ball.

Wrap in film & leave to rest for 30 minutes.

Divide into 4 large or 8 smaller even pieces, shape into balls then roll out to 2 mm thick.

Lightly oil a pan & cook over high heat, a minute each side until they puff a little & get a nice charred colour.

to serve:

Serve the flatbread hot out of the oven with lashings of yoghurt, a squeeze of lemon & freshly cut mint scattered over.

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