Looking to add a fresh option to your lunch menu? This succulent pork kofta flatbread teams flavoursome Australian pork with a textural crunch through a fresh, cabbage slaw. The lemon and parsley tarator also provides a zesty kick perfect for soaking up with the flatbread.
Kofta mix
- 1kg pork mince
- 2 large brown onions
- 5 cloves garlic, crushed
- 1 bunch flat leaf parsley, finely chopped
- 1 bunch oregano, finely chopped
- 1 bunch mint, finely chopped
- 5g ground cumin
- 2g ground ginger
- 2g ground cloves
- 2g ground cinnamon
- 10g sea salt
- 5g cracked black pepper
- 1 turnip, cut into thin matchsticks
- 1 bunch dill, roughly chopped
- 1 bunch mint, roughly chopped
- 1 bunch coriander, roughly chopped
- 125g toasted slivered almonds
- 125g currants
- 1 large lemon, juice and zest
- 50ml extra virgin olive oil
- 50ml apple cider vinegar
Method
- Mix together the kofta mince ingredients until fully combined. Cover and chill. Whist mince mixture is chilling, combine slaw ingredients and make tarator sauce
Lemon and parsley tarator
- 250g tahini
- 2 cloves garlic, crushed
- 1 bunch flat leaf parsley, roughly chopped
- 125ml lemon juice
- 2g sea salt
- 10 large flatbread or Lebanese bread
Slaw
- 1 small green cabbage, shredded
- 1 bunch green onions, chopped
Method
Slaw:
- Toss together cabbage, green onion, turnip, herbs, almonds, currants, lemon juice, extra virgin olive oil and apple cider vinegar. Season and set aside.
Tarator sauce:
- Place tahini, garlic, parsley, lemon juice, salt and reserved onion juice along with 50ml water in a blender or food processor. Blitz until smooth and add a little extra water if the mixture is too thick. Transfer to squeeze bottle.
To cook:
- Place flatbreads on a work surface and top with kofta mixture, spreading smoothly to the edges, approximately 2cm thickness.
- Heat a large flat pan or hot plate over medium heat. Add a little oil then gently place flat bread mince side down. Cook for 3-4 minutes or until mince is cooked through.
- Drizzle with a little extra oil then carefully flip. Toast for 30 seconds then flip again and place on plate mince side up. Drizzle tarator sauce and add slaw. Squeeze a wedge of lemon.
