| Ingredients: 1 Pound(s) ground lamb 2 Teaspoon(s) harissa 1/4 shredded cabbage, red 3/4 Cup(s) flour 2 Tablespoon(s) yogurt |
Directions:
Add harissa, salt and pepper to the ground lamb and mix with your hands. Form into six football shapes and grill in a skillet for 2 minutes on each side. Shred the red cabbage and place in a bowl with a red wine vinegar, salt. Mix and squeeze to combine. Make flat bread Pour flour on a board and make a well in the middle. Add pinch of salt, teaspoon of oil, quarter cup of water. Stir the well with a fork until a paste forms. Bring in more flour from the edges until a dough forms. Add more water as needed. Kneed. Roll into two flat rounds about 2mm thick. Fry the bread in a pan until browned on both sides. About 1 minute on each side. In each of the two flatbreads, add 3 kofta, cabbage pickle, and yogurt. Drizzle with harissa oil from the pan. |