method

• For the lamb koftas, combine the mince meat with salt, cumin, chopped parsley, minced garlic, allspice, fennel seeds and paprika. Form into small balls, about 5cm long and 40 grams in weight each, set aside. For the dressing, mix together the Glenisk greek style organic natural yogurt, harissa spice and the blended tomato ensuring it’s drained of excess water and without any seeds.
• For the flatbreads, mix the flour, water, yogurt and salt into a smooth dough and rest for at least one hour covered with a cloth. Heat a griddle pan until hot. Divide the dough into 12 rounds and flatten with a rolling pin. Cook the flatbreads on the griddle pan for 1-1½ minutes on each side and put on a plate, covered with parchment paper. Cook the koftas on the griddle pan for 5 minutes on each side until the meat is well seared. In a bowl, mix the sliced red onions with lemon juice and let flavours develop until the onions become pink, about 10 minutes. Use a potato peeler to cut the cucumber lengthwise into thin strips.
• To serve, place the koftas on a large platter with the flatbreads folded into a fan shape alongside lettuce, tomatoes, pomegranate seeds, red onions, cucumber slices, sliced radishes and lemon wedges