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INGREDIENTS
- 400g Waitrose Duchy lamb mince
- 1 medium brown onion, grated, all the juice squeezed out
- 2 large cloves, finely grated
- 3 tbsp finely chopped parsley
- 1 tsp dried mint
- 1 tbsp Waitrose Pomegranate Molasses
- 1 tbsp Waitrose Ruby Rose Harissa
- 1 tbsp extra virgin olive oil
- 1/2 tsp paprika
- 1 tsp pul biber
- 1/2 tsp coarse black pepper
- 3/4 tsp fine sea salt
- 1-2 tbsp olive oil
Lemon & honey yoghurt
- 3 heaped tbsp Waitrose No. 1 Yoghurt
- 1 tsp honey
- 1 tsp lemon juice
- Zest of 1/2 lemon
- 1 tsp finely chopped dill
- Pinch of salt to taste
To serve
- Toasted Waitrose Levantine Table Flatbreads
- Pomegranate seeds
- Fresh dill
- Sumac
- Pul biber
- Grated lemon zest
- Coarse black pepper
METHOD
Preheat oven to 190C fan / 210C conventional.
In a large bowl, mix all köfte ingredients together really well then refrigerate for around half an hour to firm it up a little.
Mix yoghurt ingredients together and refrigerate.
Once köfte mixture has chilled, wet your hands with some cold water and shape the mixture into 18-20 ping pong sized balls.
Place köfte on a baking tray lined with baking paper and brush each one with a little olive oil.
Bake the köfte for 15-20 minutes on middle shelf or until, browned, caramelised and juicy, giving them a gentle turn in juices halfway through if necessary.
Once cooked, serve the köfte on small, lightly toasted pieces of flatbreads, brushing each köfte with the juices from the tray top.
Top each one with a a small dollop of the flavoured yoghurt, sprinkle over sumac, pul biber, coarse black pepper, grated lemon zest, a couple of pomegranate seeds and fresh dill.
Credit by: melizcooks