Lamb Kofta with Flatbread, Tabbouleh, Hummus and Garlic Sauce

Lamb Kofta with Flatbread, Tabbouleh, Hummus and Garlic Sauce

Lamb Kofta with Flatbread, Tabbouleh, Hummus and Garlic Sauce

4 Serves 1 hour prep 30 minutes cook


Vegetable oil, to brush

1 onion, chopped
1 bunch flat-leaf parsley, chopped
2 garlic cloves, chopped
1 tbs extra virgin olive oil
1 tsp ground cumin
1 tsp ground coriander
1 lemon, zested
600g minced lamb shoulder
Salt and pepper, to season

400g can chickpeas, drained
2 tbs tahini
3 garlic cloves, crushed
1 tsp ground cumin
¼ tsp salt
1 pinch of paprika
1 lemon, juiced
80ml (⅓ cup) olive oil

6 garlic cloves
1 egg white
1 lemon, juiced
250ml (1 cup) vegetable oil

60g fine burghul
1 lemon, juiced
2 bunches flat-leaf parsley, finely chopped
½ bunch mint, leaves picked
2 vine-ripened tomatoes, finely chopped
3 spring onions, chopped
60ml (¼ cup) olive oil

300g (2 cups) ‘00’ flour, plus extra, to dust
2 tsp dried yeast
1 tsp caster sugar


1. To make kofta, process all ingredients, except lamb, in a food processor until finely chopped. Place mixture in a bowl with the lamb. Using your hands, mix well to combine. Season well. Shape mixture around 8 skewers in kofta shapes. Refrigerate until required.
2. To make hummus, process chickpeas, tahini, garlic and spices in a food processor until finely chopped. Add remaining ingredients and 3 tbs hot water and process until a smooth puré forms.
3. To make garlic sauce, process garlic, egg white, lemon juice and 2 tbs water in a food processor until smooth. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and creamy.
4. To make tabbouleh, place burghul in a bowl. Stir in lemon juice and set aside for 15 minutes to soften. Add remaining ingredients and stir to combine. Season.
5. To make flatbread, sift combined flour, yeast and sugar into a bowl. Stir in 250ml (1 cup) water until a dough forms. Turn out dough onto a lightly floured work surface and knead for 10 minutes or until smooth. Enclose dough in plastic wrap and set aside for 10 minutes to rest. Roll into mandarin-size balls, then roll out until 3mm thick.
6. Preheat a lightly greased barbecue hotplate. Add flatbreads and cook until browned on both sides.
7. Preheat a barbecue grill plate over high heat. Brush kofta all over with oil, then add to grill and cook, turning, for 8-10 minutes or until just cooked through.
8. Divide kofta, tabbouleh and flatbread among serving plates and serve with hummus and garlic sauce to the side.


This recipe has been tested.