Plump, juicy and spice-packed lamb meatballs are piled onto warm flatbreads along with all the extras. This was the dish team’s favourite on our photo shoot day.
½ cup panko breadcrumbs
3 tablespoons milk
1 large egg
2 tablespoons ras el hanout or Moroccan spice mix (don’t skimp on this measure)
½ teaspoon chilli flakes
3 cloves garlic, crushed
finely grated zest 1 lemon
400 grams lamb mince
400 grams lamb sausages, skins removed
2 spring onions, green and white parts, finely chopped
¼ cup currants, finely chopped
sea salt and ground pepper
4 large flatbreads, warmed
1 cup hummus
1 cup thick plain yoghurt
1 small telegraph cucumber, sliced
1 red onion, thinly sliced or quick-pickled red onions (see Cook’s note)
100 grams feta, crumbled
pomegranate molasses for drizzling
coriander and mint leaves
Preheat the oven to 180°C fan bake.
Put the breadcrumbs, milk, egg, spices, garlic and lemon zest in a food processor and blitz. Add the mince, sausages, spring onions and currants and season generously with salt and pepper. Pulse to combine but don’t overmix or it will be too smooth.
Roll into golf ball-sized balls and place on a lightly greased oven tray. You should have about 18. Brush the tops with olive oil and bake for about 20 minutes, turning once during cooking, or until cooked through.
To serve: Top the flatbreads with hummus and yoghurt, meatballs, cucumber, red onion and crumbled feta. Drizzle with a little pomegranate molasses and top with the herbs.
Cook’s note: Toss 1 thinly sliced red onion with 2 tablespoons lemon juice, a pinch of sugar and 1 teaspoon sea salt. Set aside to let the onions soften and turn pink.