Beef Koftas & DIY Yoghurt Flatbreads
with Mint Dressing, Garlic Aioli & Tomato Salad
Time to unleash your inner chef! Learn how easy it is to create an airy and fluffy flatbread thanks to a surprise ingredient: yoghurt. It’s the perfect accompaniment to spiced beef koftas, a fresh tomato salad, and a spectacular mint dressing, adding just the right touch of tang.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Tomato
250 g
Beef Mince
1 packet
Mint
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 sachet
Chilli Flakes
1 packet
Mixed Salad Leaves
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Soy, Almond)
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Chermoula Spice Blend
Not included in your delivery
1 drizzle
olive oil
1 tsp
white wine vinegar
3 tbs
water
¼ tsp
salt
2 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
½ tbs
honey
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber. • Thinly slice tomato into wedges. • Finely chop mint. • In a small bowl, combine mint, a pinch of chilli flakes (if using), the white wine vinegar, a pinch of sugar and olive oil (2tbs for 2 people /1/4 cup for 4 people). Set aside.
• In a large bowl, combine basic sponge mix, Greek-style yoghurt, the water, salt and a drizzle of olive oil. • Lightly dust a work surface with half of the plain flour. Tip out dough and knead until smooth, 2-3 minutes. Cover and set aside. TIP: If the dough is too sticky, add an extra pinch of flour while kneading!
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. In a second large bowl, combine beef mince, chermoula spice blend, fine breadcrumbs, the egg and a pinch of salt and pepper. • Using damp hands, roll beef mixture into koftas about 8cm long and 2.5cm thick (3-4 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey and toss koftas to coat. Transfer to a plate and cover to keep warm.
• While the koftas are cooking, dust a clean work surface with the remaining flour, then divide dough into 4 equal-sized pieces (roughly the size of a golf ball). • With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 0.5cm thick. • Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook flatbreads in batches, until golden and puffed up, 1-2 minutes each side. TIP: Add an extra drizzle of olive in between batches if needed.
• Meanwhile, in a third large bowl, combine mixed salad leaves, tomato, cucumber and a drizzle of vinegar and olive oil. Season to taste. • Divide beef koftas, DIY flatbreads and tomato salad between plates. • Drizzle mint dressing over koftas. • Serve with garlic aioli. Enjoy!
