Friday, January 8, 2010

Lamb kofta with flatbread


Delicious recipe for Lamb kofta with flatbread. Enjoy middle eastern cokking and learn how to make and barbecue Lamb kofta with flatbread. Roll the flatbread as thinly as possible to get light, airy bread. This is a delightful accompaniment to barbecued meat.

Cooking Time Prep time 25 mins, cook 20 mins

Ingredients - Serves 6
1 kg minced lamb
100 gm fine fresh white breadcrumbs
2 tbsp finely chopped mint
1 tbsp finely grated lemon rind
2 tsp fennel seeds, dry-roasted, finely ground
1 tsp cumin seeds, dry-roasted, finely ground
18 lemon leaves (optional)
To serve: extra-virgin olive oil and lemon wedges
To serve: 200 gm feta
To serve: 1½ cups each (loosely packed) flat-leaf parsley and mint
Flatbread
10 gm dried yeast
265 gm (1¾ cups) bread flour

Preparation
  1. For flatbread, combine yeast, 80ml warm water and 2 tsp salt in a large bowl, stir until yeast dissolves. Add 60ml warm water and stir to combine, then add flour and stir until a soft dough forms (adding a little more water if necessary). Turn out onto a lightly floured surface, knead until smooth and elastic (8-10 minutes). Place dough into a lightly oiled bowl, turn to coat, then cover with plastic wrap and leave in a draught-free place until doubled in size (1½ -2 hours). Knock down dough and gently knead, then divide into six equal portions. Roll out each portion on a lightly floured surface to a 30cm round. Meanwhile, heat a large non-stick frying pan over medium heat, add bread, one at a time and cook, turning once until golden and puffed (1-2 minutes) and set aside.
  2. Combine lamb, breadcrumbs, mint, lemon rind and spices in a large bowl. Season to taste, mix until well combined. Roll into 18 golf-ball-sized pieces. Wrap each ball in a lemon leaf and skewer three balls on each of six long metal skewers.
  3. Meanwhile, heat a char-grill pan or barbecue to medium-high heat. Add skewers and grill, turning occasionally, until just cooked (5-6 minutes).
  4. Drizzle with olive oil, squeeze lemon wedges over the top, and serve with flatbread, feta and herbs.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

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