Lamb Kofte Flatbreads with Ezme & Clean Pink Kimchi Recipe
Warm, blistered flatbreads. Lamb kofte cooked over fire until charred, juicy and fragrant with the deep warmth of Olives Et Al Adana Spice Blend. A rough Ezme brings tomato, garlic, parsley and chilli, while Fermary Clean Pink Kimchi cuts through the richness with bright, live-cultured sharpness.
This is a simple, generous recipe made for long evenings, BBQ smoke and eating with your hands. The kimchi is the quiet hero here, bringing crunch, acidity and probiotic goodness to balance the lamb beautifully.
Serves
2-4
Prep Time
30 minutes
Cook Time
20 minutes
Ingredients
For the lamb kofte
500g lamb mince
2 tsp Olives Et Al Adana Spice Blend
Sea salt, to taste
A little olive oil, if needed
For the flatbreads
500g strong bread flour
325g water
1 tsp dried yeast
1 tsp salt
A little olive oil
For the Ezme
1 red onion
3 garlic cloves
4 tomatoes
1 tsp Olives Et Al Adana Spice Blend
1 tsp Olives Et Al Harissa
A few drops of Fermary Jalapeño Hot Sauce, to taste
Handful fresh parsley
Sea salt, to taste
To serve
Plenty of Fermary Clean Pink Kimchi
Extra parsley
Warm flatbreads
Optional: lemon wedges, yoghurt or extra harissa
Method
Make the flatbread dough
1
Mix the flour, water, yeast, salt and a little olive oil in a large bowl until a dough forms. Knead for 8 to 10 minutes until smooth, then cover and leave to rise for around 1 hour, or until doubled in size.
Prepare the kofte
2
Place the lamb mince in a bowl with the Adana Spice Blend and a pinch of salt. Knead thoroughly until the mixture becomes sticky and well combined. Shape onto flat skewers, pressing the meat firmly so it holds together.
Make the Ezme
3
Add the red onion, garlic, tomatoes, Adana Spice Blend, harissa, Fermary Jalapeño Hot Sauce, parsley and a pinch of salt to a food processor. Blitz briefly so the mixture keeps a little texture. Taste and adjust the heat or seasoning if needed.
Cook the flatbreads
4
Divide the dough into 4 pieces, stretch or roll into flatbreads, then cook in a very hot oven, pizza oven or directly over fire until puffed, blistered and golden at the edges.
Grill the kofte
5
Cook the lamb skewers over a hot BBQ or grill for 8 to 10 minutes, turning regularly, until charred on the outside and cooked through.
Assemble and serve
6
Lay the warm flatbreads on a board, add the lamb kofte, spoon over the Ezme and serve with plenty of Fermary Clean Pink Kimchi. Finish with extra parsley, lemon or yoghurt if using.
Smoky lamb, fire-warmed flatbread and bright, live-cultured kimchi. A rich, hands-on feast lifted by acidity, crunch and bold fermented flavour.Smoky lamb, fire-warmed flatbread and bright, live-cultured kimchi. A rich, hands-on feast lifted by acidity, crunch and bold fermented flavour.
Recipe created by Lewis Slayden, Olives Et Al.
Visit: olivesetal.co.uk
