- Lamb mince
- 1 aTLAS green tahini tub
- 2 flatbread
- 1 ATLAS za'atar pack
- 1 sumac sachet
- 1 cucumber
- 1 lemon
- 1 tomato
- 2 garlic cloves*
- 1 red onion
- 1 parsley bunch*
Pantry staples: Olive oil, salt
Allergens: Garlic, gluten, onion, sesame, yeast, wheat
Specialised equipments: Zester, lined baked tray
Chef's note: Sumac is a spice that comes from the wild sumac flower. It provides dishes with a sour flavour similar to lemon. It is cultivated in places such as Turkey and Iran.
* Parsley and garlic are to be split across other dishes so please read each recipe carefully.
1. Prepare the ingredients
Always read the recipe in full before you begin. Wash the vegetables. Dice the cucumber, tomato and half of the onion. Finely slice the remaining onion. Zest and juice the lemon. Finely slice 1 teaspoon of parsley leaves* per person. Mince 1 clove of garlic* per person.
2. Make the sumac onion
Combine the sumac with the sliced onion and a splash of olive oil. Using your hands, massage the sumac into the onion. Set aside to soften.
3. Make the kofte mixture
Combine the lamb mince, diced onion, garlic, lemon zest, za’atar, most of the parsley and a pinch of salt. Use your hands to knead the mixture and make sure it is combined well.
4. Roll and bake the kofte
Using wet hands, shape the köfte into an oval shape the size of your palm. You should be able to make about 3-4 köfte per person. Place them on a lined baking tray and into the oven for 12 minutes or until cooked through.
5. Make the salad
Meanwhile, combine the tomato, cucumber, lemon juice, remaining parsley and salt to taste.
6. To serve
Either serve the elements separately and use the bread to eat everything or make a kebab wrap. Don’t forget to include the green tahini!