For the Koftas
1 lb/455 g American ground lamb
One/60 g shallot, peeled and minced
3 garlic cloves, peeled and minced
1 tsp fine sea salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried dill
½ tsp ground cinnamon
½ tsp red chilli powder
½ tsp ground black pepper
1 large egg, lightly whisked
For the Saffron Yogurt
2 Tbsp warm milk
10 saffron strands
1 cup/240 g plain unsweetened Greek yogurt
2 garlic cloves, peeled and grated
Fine sea salt
2 Tbsp minced chives
½ cup/60 g crumbled feta or any sheep/goat’s cheese you like
4 flatbreads, warm
1 lemon, cut into wedges
- Preheat the oven to 400F/200C. Line a baking sheet with parchment paper.
- Prepare the koftas. In a large bowl, mix the American ground lamb, garlic, salt, cumin, coriander, dill, cinnamon, chilli, and black pepper. Add the egg and fold the mixture. Divide and shape the mixture into 12 balls and place them on the lined baking sheet. Bake the lamb in the oven for at least 25 minutes, rotating the sheet halfway through during cooking. The lamb koftas will be golden brown when cooked. Remove the koftas with a slotted spoon and place them on a plate.
- Make the saffron yogurt while the lamb kofta bake; mix the milk and saffron in a small mixing bowl and sit for 10 minutes. Fold in the yogurt and garlic. Taste and season with salt.
- To serve the kofta, take a flatbread and spread 2 Tbsp of the saffron yogurt over the surface. Place 3 warm koftas, sprinkle 1 to 2 Tbsp of the feta, and a generous pinch of chives. Serve with lemon wedges on the side.