Lamb Kofte (Köfte) Recipe

Selin Kiazim’s Lamb Köfte recipe with spicy tomato sauce and flatbreads is the perfect marriage of flavours and everything you need for a warm winter recipe.

Ingredients

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Step 1:

For the flatbreads, add the flour, yeast, oil, salt and sugar into a mixer and mix on a slow speed for 5-10 mins. Remove from the mixer and roll into a sausage shape.

Step 2:

Divide the dough into 100g pieces and ball them up, put them on a tray and cover. Leave the dough to proof in the fridge overnight.

Step 3:

For the köfte, combine the mince, parsley and onion in a large bowl and season generously with salt. Using your hands give the ingredients a really good mix. You almost want to treat it like you are kneading a dough. It’s important to really work it to activate the protein so the köfte hold their shape. Take a little of the mix and cook some to ensure you’re happy with the seasoning.

Step 4:

Divide the mix into the size of a golf balls. Roll each ball tightly to form a tight ball and then pat out into an oval shape.

Step 5:

Place the patties onto a tray and preferably chill for an hour at least before cooking so they firm up.

Step 6:

To make the tomato sauce, melt the butter in a pan and add in garlic. Cook until it starts to turn golden brown then add in oregano and tomato paste and cook for 1 minute. Add the passata, chilli and season with fine sea salt. Cook for approx. 15mins or until reduced a little. Finish with sugar and vinegar and salt to taste, then set aside.

Step 7:

Load your köfte patties onto a cast iron pan and cook in your Gozney oven at 300°C, turning them around halfway through. Add your köfte patties to your tomato sauce and set aside.

Step 8:

Shape your flatbread dough into round shapes and roll them out to 6/7mm thickness. Next cook in your Gozney Roccbox or Dome at around 400°C. Flip it over to colour on both sides.

Step 9:

Pop your pan with köftes and tomato sauce back in the oven for 1 minute to reheat.

Step 10:

Finish with some dollops of thick yoghurt, parsley, sumac and brown butter. Serve with your flatbreads and enjoy!