Lamb Flat Bread

Cooking time: 45 mins

Serves: 4

Ingredients

- Flatbread

  -500g ground lamb

  -100g breadcrumbs

  -1 small onion, finely chopped

  -2 cloves garlic, minced

  -2g ground cumin

  -2g ground coriander

  -2g paprika

  - Salt and pepper to taste

  - 1 thinly sliced red cabbage

  - 100g apple cider vinegar

  - 25g sugar

  - 5g salt

  - 200g Greek yogurt

  - 20g chopped fresh mint leaves

  - 20g lemon juice

  - Salt and pepper to taste

Method

- Preheat your grill or stovetop grill pan to medium-high heat.- In a mixing bowl, combine the ground lamb, breadcrumbs, chopped onion, minced garlic, cumin, coriander, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.

- Shape the lamb mixture into small, oval-shaped kofta patties. Thread the kofta patties onto skewers if desired.

- Place the kofta patties on the preheated grill and cook for about 8-10 minutes, turning occasionally, until they are browned and cooked through.

- While the kofta is cooking, prepare the pickled red cabbage. In a small saucepan, combine the apple cider vinegar, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt dissolve.

- Place the sliced red cabbage in a clean jar or container. Pour the vinegar mixture over the cabbage, ensuring it is fully submerged. Allow it to cool at room temperature for about 15 minutes, then refrigerate for at least 1 hour to pickle.

-In a separate bowl, prepare the mint yogurt dressing by combining the Greek yogurt, chopped mint leaves, lemon juice, salt, and pepper. Mix well until smooth and creamy.

- Warm the flatbread on the grill or in a dry skillet until it becomes soft and pliable.

- To assemble the dish, spread a generous amount of mint yogurt dressing on the flatbread. Top it with a few lamb kofta patties and a portion of pickled red cabbage.

- Serve the flatbread wraps immediately and enjoy!