Serves 6 | Prep 10 | Cooking 30
400g lamb mince
1 red onion, 1/2 thinly sliced, 1/2 coarsely grated
2 garlic cloves, finely grated
1 tbs middle eastern spice blend
400g Lebanese eggplant (approx. 2)
2 tomatoes, sliced
6 red radishes, thinly sliced
1 bunch parsley, leaves picked
1/2 bunch mint, leaves picked
Juice of 1 lemon, plus extra wedges to serve
2 tsp sumac
1/3 cup (80ml) olive oil
1tbs sesame seeds
300g organic self-raising flour
200g goat’s yoghurt, plus extra to serve
2tbs extra virgin olive oil
50g sheep’s cheese, crumbled
1. Combine mince, grated onion, garlic and middle eastern spice blend in a bowl. Divide into 18 balls. Chill until needed.
2. Preheat the oven to 200C and line a baking tray with baking paper. Place eggplant on tray and use a fork to punch holes into the skin. Roast for 30 minutes or until cooked through and softened. Use two forks to pull apart slightly. Add sliced onion, tomato, radish, herbs, lemon juice, sumac and 1 tablespoon of olive oil. Stand to pickle slightly until needed.
3. For the pitta, place all ingredients in a bowl and stir with a knife to combine and bring mixture together, transfer to a clean work surface and use hands to knead into a smooth ball. Divide into 6 pieces. Roll out to 3mm thickness. Heat 1 tsp oil in a large fry pan over high heat. Cook flat breads in batches for 2 minutes each side or until golden. Continue with oil and dough.
4. Return fry pan to medium high heat with remaining 1tbs olive oil. Add kofta and cook, rotating the pan to let the balls roll and turn, for 6 minutes or until just cooked through. Add sesame seeds and toss to coat.
5. Serve pittas topped with eggplant salad and finish with koftas. Drizzle with extra yoghurt and serve with lemon wedges alongside.
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