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Ingredients
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Lamb Kofta
Labneh (homemade strained yogurt)
Flatbread
To Serve / Garnish
Method
Lamb Kofta
Prepare aromatics
Grate the onion using the fine side of a box grater or food processor, then place grated onion in a fine mesh sieve or clean kitchen towel and press/bonus-squeeze to remove excess moisture. This prevents kofta from becoming soggy. Measure out and finely chop parsley and mint; mince the garlic.
Mix meat and spices
In a large bowl combine ground lamb, drained grated onion, minced garlic, chopped parsley, chopped mint, ground cumin, ground coriander, allspice, cinnamon, smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Use your hands or a spatula to mix gently but thoroughly until evenly combined. Do not overwork the meat — mix until just combined (about 30–60 seconds).
Rest mixture
Cover the bowl and refrigerate the mixture for at least 30 minutes (up to 2 hours). Chilling firms the fat and helps the kofta hold shape while cooking.
Form kofta on skewers
If using wooden skewers, soak them in water at least 30 minutes prior. Divide the mixture into 8 equal portions (about 2 oz / 55 g each). With damp hands, shape each portion into an elongated sausage around a skewer, pressing firmly so it adheres and has an even thickness of about 1 inch. Repeat for remaining portions.
Cook kofta
Heat a large skillet or griddle over medium-high heat and add 1 tablespoon olive oil, or prepare an outdoor grill to medium-high. Brush skewers lightly with the remaining tablespoon of oil. Cook kofta skewers 3–4 minutes per side, turning to brown evenly and cook through (internal temperature 160°F / 71°C for ground lamb). Total cook time ~8–10 minutes depending on thickness. If using grill, watch for flare-ups and move skewers as needed.
Finish
Transfer cooked kofta to a plate, tent with foil and rest 3–5 minutes. Taste one and adjust seasoning for future batches if needed.
Labneh (homemade strained yogurt)
Prepare strainer
Line a fine-mesh sieve or colander with a double layer of cheesecloth or a clean kitchen towel and set it over a bowl deep enough to catch whey.
Season yogurt
In a mixing bowl stir the Greek yogurt with 1 tablespoon lemon juice and 1/4 teaspoon salt until smooth and combined.
Strain yogurt
Spoon the seasoned yogurt into the lined sieve, fold the cloth over to cover, and refrigerate for 2–6 hours until thick. For very thick labneh (cream-cheese like), strain up to 12 hours; for creamy spread, 2–4 hours is usually sufficient.
Finish labneh
Transfer strained labneh to a small bowl, drizzle with 1 tablespoon olive oil and sprinkle optional za'atar or sumac. Keep chilled until serving.
Flatbread
Bloom yeast
In a small bowl combine warm water (about 110°F / 43°C) with 1/4 teaspoon sugar or honey and 3/4 teaspoon active dry yeast. Let sit 5–8 minutes until foamy. If it doesn't foam, yeast may be inactive — start over with fresh yeast.
Make dough
In a large mixing bowl combine 2 cups all-purpose flour and 1/2 teaspoon salt. Make a well, add the yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until it comes together, then turn out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. If dough is sticky, add up to 1–2 tablespoons more flour as needed.
Divide and shape
Punch down dough and divide into 6 equal pieces (makes 6 small flatbreads). Let rest 10 minutes. On a lightly floured surface, roll each portion into a thin circle about 6–8 inches in diameter and 1/8 inch thick.
To Serve / Garnish