Kofta, tabouleh, tahini yoghurt and flatbread

Serves: 3-4 main

Preparation: 1 hour
Cooking: 20 minutes

Kofta
500g beef mince
4 cloves garlic, minced
teaspoon sumac
teaspoon ground cumin
teaspoon salt
teaspoon pepper
1 egg
Olive oil

Tahini yoghurt
cup sesame seeds, toasted
cup olive oil
1 cup Greek yoghurt
teaspoon salt
teaspoon pepper
Juice of half a lemon

Cheats tabouleh
cup cous cous
1 cup flat leaf parsley, chopped
20g butter, melted
8 baby truss tomatoes, chopped
red onion, very finely sliced
Juice of half lemon
1 tablespoon olive oil
teaspoon salt
teaspoon pepper

Flatbread
1 cup flour
25g butter, softened
1/3 cup milk
Olive oil for frying
Lemon wedges, to serve
1 For kofta, place all ingredients in a bowl and mix until combined and mixture becomes sticky. Form into 12 sausage shapes.
Heat a lightly oiled grill pan over high heat and cook koftas for 8-10 minutes or until cooked through, turning so they cook
evenly.

2 For tahini yoghurt, place sesame seeds and oil into a small food processor and process until it forms a smooth paste.
Combine with yoghurt, salt, pepper and juice.

3 For tabouleh, place all ingredients in a bowl and stir until combined.

4 For flatbread, place flour, butter, milk and a pinch of salt into the bowl of an electric mixer. Mix on low speed with a paddle until
combined. Change to a dough hook and knead for 5 minutes. Wrap dough in cling wrap and rest for 10 minutes.

5 Cut dough into 4 pieces and roll into balls. Sprinkle a clean surface with flour and roll out dough to thin rounds. Heat one
teaspoon oil in a frying pan over high heat, place one round of dough in the pan and cook until the underside develops a dark
bubbly surface. Flip and cook the second side for a further 30 seconds. Repeat with remaining dough.

6 Serve the kofta, bread, tabouleh and yoghurt with some lemon wedges.