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Turkish koftas with flatbread

Recipe by: Nikolaj Juel
Serves: 4

Procedure

An absolute favorite after a night out. Both in the UK and here in Denmark.

It’s actually more than a worthy meal on its own, and perfect for a BBQ evening with friends.

Place all the ingredients in a bowl and mix well. Season generously with salt and pepper.

Make a little test by grilling a small meatball, just to check the seasoning is right.

If you are happy make for skewers with the kofta mix. Set aside.

 

Slice the onion really fine and chop the parsley. Add both to a bowl and add a pinch of sumac. Mix well and set aside.

Add the yoghurt to a bowl. Season with salt and pepper. Set aside.

Grill the koftas so you have good grill marks on all sides. Place the flatbreads on the grill, just so they just get warmed through.

Serve the koftas in the flatbreads with seasoned yoghurt, the onion-parley salad. Finish with ad drizzle olive oil and a pinch sumac.

Ingredients

  • 300 g minced beef
  • 300 g minced veal
  • 1 small red onion, finely chopped
  • 1 red chili, de-seeded and finely chopped
  • A handful flatleaf parsley
  • 2 garlic cloves, minced
  • 1 tsp sumac
  • 1 tsp paprika
  • 1 tsp Turkish chili flakes
  • ½ tbsp ground cumin
  • ½ tbsp ground coriander
  • Salt and pepper
  • 4 skewers

To serve

  • 4 flatbreads
  • 1 handful flatleaf parsley
  • ½ red onion
  • A pinch sumac
  • Olive oil
  • 200 ml Greek yoghurt
  • Salt and pepper