Harissa Kofta with an Easy Homemade Flatbread
This dish is so colourful and smells so enticing everyone will race to the table. The kofta are seared to golden crusty perfection and paired with crunchy pickled cabbage, cool yoghut and mint all wrapped up in a fluffy flatbread. We've made our own quick dough for the flatbread which is soft and fluffy. This dough is so versatile you can use it for pizzas, sweet or savoury scrolls, calzone and much more.
Number of servings
Ingredients
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250g Beef Mince
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1⁄2 Tbsp Harissa Paste (Classic)
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1⁄8 Red Cabbage
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1⁄2 Cup Self Raising Flour
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6 Tbsp Greek Yoghurt
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75g Pack Baby Spinach
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1 Small Bunch Mint
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1 Tbsp Red Wine Vinegar
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3g Pack Sugar
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Bowls
Grill/Frypan
1 Make Kofta
Combine mince with harissa paste, salt and pepper and mix well. Shape into small ovals and give them a little squeeze to create ridges.
Tip! Aim for 4 kofta per person.
2 Make Pickle
Finely slice cabbage and combine with sugar, vinegar and a pinch of salt. Mix well and leave to marinate.
3 Make Flatbread
Combine flour and 4 tbsp of yoghurt, a drizzle of olive oil and a pinch of salt. Mix well until it comes together into a dough. Knead lightly and separate into 1 pc per person. Roll out to a roughly oval shape.
4 Cook Kofta
Heat a pan over high heat and add a small drizzle of oil. Add the kofta and seal on all sides. Cooking for 7-9 minutes until cooked through with a lovely brown crust.
5 Cook Flatbread
Heat a pan over medium high heat. Add the flatbread and cook on one side until it starts to puff and browns slightly. Flip and cook on the other side. Keep warm.
Tip! You can pop these in a low oven (120 degrees) to keep warm or zap them for 10 seconds in the microwave if they cool too much.
6 You Plate It
Pick mint leaves and roughly tear or slice. Place flatbreads on serving plates. Top with spinach, pickled cabbage, kofta, dollops of remaining yoghurt and mint. Roll up and enjoy!
About us
You Plate It delivers incredible recipes and fresh local ingredients, so you can easily prepare a delicious meal at home.
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