Lamb Kofta & Couscous Mezze Plate

In a medium bowl, combine the lamb mince, ras el hanout, egg, fine breadcrumbs and the salt. Using damp hands, roll the lamb mixture into oval-shaped koftas. You should get 4 koftas per person. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the koftas, turning, until browned and cooked through, 11-12 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.

While the koftas are cooking, add the water and a generous pinch of salt to a medium saucepan and bring to the boil. Add the couscous and currants with a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the liquid is absorbed, 5 minutes. Meanwhile, cut the lemon into wedges. When the couscous is done, add a squeeze of lemon juice, then fluff up with a fork.

In a shallow bowl, combine a drizzle of olive oil and the dukkah. Drizzle (or brush) each side of the flatbreads with the dukkah oil. Wipe out the frying pan and return to a medium-high heat. Cook the flatbreads, in batches, until golden and warmed through, 1-2 minutes each side. Transfer to a plate.

While the flatbreads are cooking, halve the cherry tomatoes. Thinly slice the cucumber and radish into rounds. Pick the mint leaves and finely chop. In a second medium bowl, combine a drizzle of olive oil, a squeeze of lemon juice and a pinch of the Turkish sumac seasoning. Season with salt and pepper. Add the cherry tomatoes, cucumber and radish and toss to coat. In a second small bowl, combine the dill & parsley mayonnaise and Greek-style yoghurt.