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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1
Cucumber
1
Tomato
1
Mint
1
Chilli Flakes
1
Basic Sponge Mix
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Greek-Style Yoghurt
(Contains Milk; )
1
Beef Mince
1
Chermoula Spice Blend
1
Fine Breadcrumbs
(Contains Gluten; May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
Mixed Salad Leaves
1
Garlic Aioli
(Contains Egg, Soy; )
1
Grated Parmesan Cheese
(Contains Milk; )
1
olive oil
white wine vinegar
water
salt
plain flour
(Contains Gluten; )
egg
(Contains Egg; )
honey
• 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 (2 tbs cup for 2P / 1/4 cup for 4P). 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 per person).
• 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 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 0.5 cm thick. • Wipe out the 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 large bowl, combine mixed salad leaves, tomato, cucumber, a drizzle of vinegar, and olive oil. Season. • Divide Moroccan beef koftas, DIY yoghurt flatbreads and tomato salad between plates. Drizzle mint dressing over koftas. • Serve with garlic aioli. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, in a large bowl, combine mixed salad leaves, tomato, cucumber, a drizzle of vinegar, and olive oil. Sprinkle with grated Parmesan cheese, season and toss to combine. • Divide Moroccan beef koftas, DIY yoghurt flatbreads and cheesy tomato salad between plates. Drizzle mint dressing over koftas. • Serve with garlic aioli. Enjoy!