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Ingredients
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Lamb Kofta
Labneh (homemade strained yogurt)
Flatbread
To Serve / Garnish
Method
Lamb Kofta
- 1
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.
- 2
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).
- 3
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.
- 4
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.
- 5
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.
- 6
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)
- 7
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.
- 8
Season yogurt
In a mixing bowl stir the Greek yogurt with 1 tablespoon lemon juice and 1/4 teaspoon salt until smooth and combined.
- 9
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.
- 10
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
- 11
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.
- 12
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.
- 13
- 14
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.
- 15
To Serve / Garnish
- 16
- 17