Target: 6 × 4 inches · landscape

Lamb Kofta Flatbreads with 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

1. Heat broiler on high with rack 5 inches away. Grate onion and squeeze it thoroughly dry.

2. Mix lamb with onion, garlic, 1/4 cup parsley, spices, and 3/4 tsp salt; shape into 8 long patties.

3. Whisk lemony tahini yogurt. Toss diced cucumber and tomatoes with oil, salt, and lemon juice.

4. Broil kofta 8–10 minutes, turning once, to 160 F. Warm flatbreads during the final 2 minutes.

5. Layer flatbreads with sauce, kofta, salad, pickled onions, mint, parsley, and lemon.

Cook’s note: Squeezing the onion dry keeps the kofta firm enough to turn while preserving juiciness.