Skip to main content

Spiced Lamb Kofte Flatbreads

lamb-kofte-flatbread.jpg
  • Prep: 5 mins
  • Cook: 20 mins
  • Serves: 2 people
  • Meal Occasion: Snack

This recipe is gluten-free as buckwheat is not wheat, making it naturally gluten-free. It is also a delicious source of protein, these lamb kofte flatbreads are a treat and also the protein contained within this recipe can help support building lean muscle mass.

Recipe provided by Stephanie at missmamosworld.com

Ingredients

    For the flatbreads

  • 125g buckwheat flour 125g quinoa flour
  • 200g fat free natural yogurt

    For the kofte

  • 400g organic minced lamb
  • 1 tablespoon Rasel Hanout
  • 3 cloves of garlic (minced)
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon coconut oil

    For the salad

  • 1 x grated carrot
  • 50g baby spinach leaves
  • 25g fresh mint leaves (stalks removed)
  • 2 x apricots (cut into 1/4s)
  • ½ red onion (thinly sliced)
  • Seeds from a pomegranate
  • ¼ cucumber (thinly sliced)

Preparation

  1. In a stand mixer with dough hook attachment, put all the ingredients into the bowl and set to knead for 3-5 minutes until a dough starts to form.
  2. Turn the dough out onto a surface floured well with either buckwheat or quinoa flour and roll it into a ball.
  3. Cut the dough into 4 equally sized pieces and roll out as thin as you can without tearing them
  4. Put one of the rolled dough balls into a dry frying pan and cook on a high heat for about 3 minutes until golden brown and then turn over and cook for a further minute or two. Repeat the process until the flatbreads are all cooked
  5. Mix the minced lamb, Rasel Hanout, minced garlic and black pepper in a large bowl with your hands.
  6. Once the Ras el Hanout has been evenly distributed amongst the lamb, break the lamb into 4 x 100g balls and work them into a sausage shape using your hands
  7. Warm up the coconut oil in a large frying pan and add the kofte. Cook until dark and crispy for about 2 minutes before turning (for a total of 8 -10 minutes overall)
  8. Sprinkle the grated carrot over each flatbread then add the spinach and mint leaves
  9. Add the kofte and put 3 slice of apricot down one side and red onion and cucumber down the other
  10. Mix the yogurt, tahini paste, honey and lime juice in a cup and add the mint leaves.
  11. Drizzle the dressing over the top of the kofte and salad before folding the flatbreads and serving.
Back to Article List

Categories

Latest Posts