COOK OR CREATE
Lamb Kofta with TinyQs
50 g butter
3/4 cup milk (190 ml)
2 cups plain flour (300 g + extra for dusting)
1/2 tsp salt
1 tsp olive oil
1 small red onion
2 cloves garlic
400 g lamb mince
1/2 tsp ground paprika
1 tsp dried oregano
1 tsp ground cumin
Sliced FlavourBites Tiny Q cucumber
Small handful coriander
1 clove garlic
1/2 cup Greek yoghurt (125 ml)
1 Tbsp lemon juice
1/2 tsp sugar
1 punnet of FlavourBites Tiny Q cucumbers (halved or sliced length-wise)
1. Preheat oven to 180ºC fan bake and line an oven tray with baking paper.
2. MAKE FLATBREAD DOUGH
Gently heat butter and milk in a medium saucepan. When butter has melted, remove from heat and stir in flour and salt. Tip dough out onto a lightly floured surface. Knead for a few minutes until smooth. Wrap the ball of dough in plastic wrap and set aside for 30 minutes while you prepare the rest of the meal.
3. MAKE YOGHURT SAUCE
Dice Tiny Q cucumbers, roughly chop coriander and crush garlic. Combine with yoghurt, lemon juice and sugar, season with salt and pepper and stir well. Set aside.
4. MAKE KOFTAS
Finely dice onion and crush garlic. Combine with lamb, paprika, oregano and cumin. Season with salt and pepper and mix well to combine. Shape mixture into 8 sausage shapes and thread onto individual skewers. Place on tray and bake for 20 minutes.
5. Unwrap flatbread dough and cut into 4 portions. On a lightly floured surface, roll each one out into a large circle about 2-3mm thick.
7. Add olive oil to the pan and cook one of the flatbreads, for 1-2 minutes on each side. When it puffs up, press down with a spatula. Remove from the pan and repeat with the remaining flatbreads.
9. Spread flatbreads, top with Tiny Q cucumber slices or halves and koftas. Drizzle with yoghurt sauce. Eat with a knife and fork or roll into kebabs.