Lamb Kofta with Tahini and Quick Pickled Onions
Cumin-spiced lamb kofta charred on a griddle, wrapped in warm flatbreads with lemony tahini and bright pink pickled onions.
Ingredients
- Lamb mince500 g
- Red onion1 pc
- Garlic2 cloves
- Ground cumin2 tsp
- Flat-leaf parsley1 bunch
- Red wine vinegar3 tbsp
- Tahini4 tbsp
- Lemon1 pc
- Flatbreads4 pc
Method
- 01
Thinly slice the red onion, toss it with the vinegar and a big pinch of salt, and leave to pickle for 15 minutes while you make the kofta.
- 02
Finely chop the parsley and mix half of it into the lamb with the grated garlic and cumin, season well, then shape into 8 long sausages.
- 03
Heat a griddle pan over high heat and cook the kofta for 10 minutes, turning often, until well browned outside and cooked through with no pink in the middle.
- 04
Whisk the tahini with the lemon juice and 4-5 tbsp cold water until smooth and pourable, then season.
- 05
Warm the flatbreads in the hot pan for 1 minute each side and serve the kofta on top with the tahini, pickled onions and remaining parsley.
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