Zesty, juicy and all served on a delicious homemade flatbread.


For the kofte:

  • 600g lamb mince
  • 1 tbsp cumin
  • 1 tbsp coriander powder
  • 1 tsp dried chilli flakes
  • 3 cardamom pods
  • Salt

For the flatbread:

  • 200g plain flour
  • 100g mashed potato
  • 7g fast action dried yeast
  • 150ml warm water
  • 20g olive oil
  • 30g yoghurt
  • 10g salt

For the peppers:

  • 1 jar skinned red peppers
  • 300ml red wine vinegar
  • 50g sugar
  • 50g feta
  • Handful mint
  • Handful coriander


  1. To start, place the flour, fast action yeast, potato, olive oil, yoghurt and salt in a mixer, bind together. Add water.
  2. Knead for 5 mins until the dough cleans the bowl.
  3. Place in a greased bowl, cover and leave in a warm place to double in size.
  4. Using a dry pan, toast the spices for 1 min until smoking (grate the cardamom pods), place these in a bowl with the lamb mince and salt, mix and mould around a metal skewer. Cook on a bbq or griddle pan for 2 mins on all sides until cooked through.
  5. Remove the juice and oil from the red pepper jar, refill with the sugar and vinegar and shake, leave in fridge.
  6. Once the flatbread has doubled in size, knock it back on a floured surface until its 1cm thick, cut even sized breads and cook for 1min on both sides in a smoking hot non stick pan.
  7. Remove the red pepper from the jar, slice thinly, place on the flatbread, top with lamb kofte, herbs, feta and more yoghurt.