Lamb kefte with tahini, sumac and dill labneh, flatbreads and sweet shallot salad

Serves 4-6 Starters and mains

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Method

A few hours before, make the labneh. Spoon the yoghurt into a fine sieve set over a bowl and leave to drain for a few hours in the fridge. Mix in the remaining ingredients and return to the fridge until ready to use.

Preheat the oven to 180C/160C F/ Gas 4. To make the za’atar, spread the sesame seeds out on a tray and toast for around 3 minutes until just golden. Tip into a bowl and allow to cool, then add the herbs and sumac and mix well. Store in a screw-topped jar if making in advance.

To make the flatbreads, put 125ml hand-hot water in a small bowl and mix in the sugar to dissolve. Sprinkle the yeast over the surface and leave for around 5 minutes until it looks foamy. Sift the flours into a large bowl and add the salt. Make a well in the middle and pour in the yeast mixture along with another 150ml warm water, followed by the yoghurt and the 5tbsp oil. Mix the flour into the wet ingredients gradually until evenly incorporated. If it seems too dry, add a little more warm water; if too wet, a little extra spelt flour. Tip the dough on to a lightly floured work surface and knead for around 5 minutes until soft and pliable. Bring it into a smooth ball, grease the bowl with the extra oil, then put the dough back in. Cover with a clean tea towel and leave in a warm place for 30–45 minutes until doubled in size.

Line a large oven tray with non-stick baking paper. Punch the dough down to deflate it and pull off 12 even sized pieces, around 80g each. Fold each piece of dough into a round and place on the tray, smooth side up. Cover loosely with the tea towel and leave to rest for 20 minutes.

Preheat the oven to 210C/ 190C F/Gas 6. Grease 2 baking trays with a smear of oil. Roll out 2 pieces of dough thinly to make approx. 20cm circles. Put 1 on each of the prepared baking trays and cook for 5-8 minutes, turning them over once, halfway through baking, when browned on the bottom. Continue in the same way, cooking 2 breads at a time. Once each is cooked, paint it on the top side with oil, scatter some za’atar over, then pile on to 1 large sheet of foil. Wrap the breads and set aside.

To make the salad, put the shallots in a colander over a bowl to catch any liquid, mix with the salt and leave for 20 minutes. Rinse the salt off under the cold tap, then spread the shallots on kitchen paper and pat dry. Transfer them to a serving bowl and scatter the sugar and half the sumac over. Spoon over the white balsamic, mix well and leave for around 1 hour. Meanwhile, combine the remaining ingredients in a bowl.

To make the kefte, soak 8 short wooden skewers in cold water for a few minutes before starting, or use metal skewers.

Mix all the ingredients in a bowl with salt and black pepper, then divide into 8 and form into oval shapes. Thread on to the damp wooden or metal skewers. If preparing in advance, keep in the fridge and bring to room temperature 30 minutes before cooking.

When ready to serve, warm the flatbreads in their foil package in a low oven. Preheat the grill to high and line an oven tray with foil. Put the kefte on the tray and spoon over a little oil to coat evenly. Grill for around 3 minutes on each side, checking regularly in case they start to burn.

Add the pickled shallots to the bowl of salad ingredients and garnish with microherbs. Serve the kefte with the labneh, flatbreads and salad.

This recipe was taken from the January/February 2021 issue of Food and Travel. To subscribe, click here.