The kofta concept is so delicious that versions of it are ubiquitous across North Africa, the Middle East and Northern India. Our take on koftas are lamb kebabs seasoned with a middle eastern blend of warm spices which are grilled and drizzled with pomegranate molasses. They’re served with our style of the Turkish ‘cacik’ dip of yoghurt with garlic, mint and diced cucumber all on toasted flatbreads with a crunchy salad. 

Cook our delicious Lamb Kofta Flatbreads in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Lamb Kofta Flatbreads. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Kofta Seasoning pot, a Pomegranate Molasses pot and a Cacik Paste pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Lamb Kofta Flatbreads in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Kofta Seasoning
  • Pomegranate Molasses
  • Cacik Paste

Your shopping list for 2 servings:

  • 350g lamb mince
  • half a small cucumber
  • 100g Greek yoghurt
  • 2 flatbreads (or 2 naan breads)
  • 1 baby gem lettuce
  • 1 small red onion (optional)
  • Parsley leaves (optional)
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Our 25 minute recipe

  1. Season and shape the mince

    Heat the oven to 200C/fan 180C/gas 6. 

    Mix the lamb mince with the KOFTA SEASONING and a pinch of salt in a bowl then split it into 8 equal chunks and shape each one into a rugby ball shaped kofta.

  2. Fry the koftas

    Heat a little oil in a non-stick frying pan over medium heat, then fry the koftas for 8-10 mins, until nicely browned, turning every so often. (Fry in batches if needed, so you don't crowd the pan). 

    Put them on an oven-proof tray and drizzle the POMEGRANATE MOLASSES over them. Toss them in the glaze and then put them in the oven for 5 mins, or until cooked through. 

  3. Prepare the breads and sides

    Meanwhile, mix the CACIK PASTE through the yoghurt and add the chopped cucumber, and keep aside. 

    Lightly toast the flatbreads/naan breads.

  4. Serve!

    To serve, spread the Cacik yoghurt sauce onto your flatbreads, then top with lettuce, a couple of koftas (along with their pan juices) and some sliced red onion and parsley (optional). You can pick this up, wrap it up and eat it, or you can enjoy it with a knife and fork. It's up to you!

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