Ingredients

• 500g beef mince
• 4 cloves garlic, minced
• ½ teaspoon sumac
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 egg
• Olive oil

• ¾ cup sesame seeds, toasted
• ¼ cupolive oil
• 1 cup Greek yoghurt
• ¼ teaspoon salt
• ¼ teaspoonpepper
• Juice of half a lemon

• ½ cup cous cous, cooked according to packet directions
• 1 cup flat leaf parsley, chopped
• 20g butter, melted
• 8 baby truss tomatoes, chopped
• ¼ red onion, very finely sliced
• Juice of half lemon
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper

• 1 cupflour
• 25g butter, softened
• 1/3 cup milk
• Olive oil for frying
• Lemon wedges, to serve

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Method

Preparation: 1 hour
Cooking: 20 minutes

1. For kofta, place all ingredients in a bowl and mix until combined and mixture becomes sticky. Form into 12 sausage shapes. Heat a lightly oiled grill pan over high heat and cook koftas for 8-10 minutes or until cooked through, turning so they cook evenly.

2. For tahini yoghurt, place sesame seeds and oil into a small food processor and process until it forms a smooth paste. Combine with yoghurt, salt, pepper and juice.

3. For tabouleh, place all ingredients in a bowl and stir until combined.
4 For flatbread, place flour, butter, milk and a pinch of salt into the bowl of an electric mixer. Mix on low speed with a paddle until combined.  Change to a dough hook and knead for 5 minutes. Wrap dough in cling wrap and rest for 10 minutes.

5. Cut dough into 4 pieces and roll into balls. Sprinkle a clean surface with flour and roll out dough to thin rounds. Heat one teaspoon oil in a frying pan over high heat, place one round of dough in the pan and cook until the underside develops a dark bubbly surface. Flip and cook the second side for a further 30 seconds. Repeat with remaining dough.

6. Serve the kofta, bread, tabouleh and yoghurt with some lemon wedges.