Lamb Kofta Flatbreads with Tahini Yogurt

Spiced, juicy lamb kofta tuck into warm flatbreads with crisp tomato-cucumber salad, pickled onions, herbs, and lemony tahini yogurt.

45 min

4 servings

Ingredients

1 small yellow onion

3 garlic cloves, finely grated

1/2 cup packed fresh flat-leaf parsley leaves, divided

1 1/2 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground allspice

1 tsp Aleppo pepper

1 1/4 tsp kosher salt, divided

1 lb ground lamb

1/2 cup plain Greek yogurt

1/4 cup tahini

1 large lemon

2 tbsp cold water

1 Persian cucumber

2 medium tomatoes

1 tbsp extra-virgin olive oil

4 flatbreads

1/2 cup drained pickled red onions

1/4 cup fresh mint leaves

Rimmed sheet pan · Aluminum foil · Box grater · Clean kitchen towel · Instant-read thermometer · Two mixing bowls

Keep kofta tender

Mix only until the seasonings are distributed; compacting the lamb too firmly can make the cooked kofta dense.

Set out the extras

Pass remaining tahini yogurt and lemon wedges at the table for drizzling and squeezing.

01. Heat the broiler on high with a rack 5 inches from the element; foil-line a sheet pan.

02. Grate the onion and squeeze it in a towel until it no longer drips, preventing a loose kofta mixture.

03. Gently combine lamb with drained onion, garlic, chopped parsley, spices, and 3/4 tsp salt without overworking it.

04. Shape 8 evenly thick, 4-inch patties and space them apart on the pan for better browning.

05. Whisk yogurt, tahini, lemon zest, 2 tbsp lemon juice, water, and 1/4 tsp salt until spoonable.

06. Toss diced cucumber and tomatoes with olive oil, 1/4 tsp salt, and 1 tbsp lemon juice just before cooking.

07. Broil kofta for 8–10 minutes, turning once, until browned yet juicy and 160 F in the center.

08. Warm foil-wrapped flatbreads on a lower rack during the final 2 minutes so they remain flexible.

09. Spread flatbreads with tahini yogurt and layer on kofta, salad, pickled onions, mint, remaining parsley, and lemon.