Turkish lamb flatbread sandwiches

Turkish lamb flatbread sandwiches Easy Food
Serves 6
For the lamb koftas:
800g lamb mince
1 egg
120g breadcrumbs
2 garlic cloves, crushed
1 tsp salt
2½ tsp ground sumac
2 tsp ground cumin, plus extra to sprinkle
1½ tsp dried chilli flakes
1½ tsp smoked paprika, plus extra to sprinkle

For the sandwiches:
Flatbreads, warmed
Fresh parsley, stems removed
Tomatoes, chopped
Cucumber, sliced
Red onion, thinly sliced
Kalamata olives, pitted

  1. Preheat the oven to 220˚C/200˚C fan/gas mark 7.
  2. In a large mixing bowl, combine all of the ingredients for the lamb koftas. Use clean hands to mix until just combined.
  3. Roll the mixture into small balls about 3cm in diameter. Flatten gently into patties and arrange them about 2cm apart on a large baking tray. Use two baking trays if necessary to avoid over-crowding.
  4. Bake for 20-25 minutes or until the koftas are completely cooked throughout.
  5. In a small bowl, combine half a teaspoon each of sumac, cumin, chilli flakes and smoked paprika. When the kofta patties are fully baked, remove from the oven and sprinkle the spice mixture over the top.
  6. To assemble the sandwiches, spread a generous amount of hummus spread on each flatbread, then top with rocket and parsley.
  7. Add 2-3 koftas and your choice of tomatoes, cucumbers, onions and olives.

Note: pitta breads can be used as an alternative to flatbreads, if you wish.

Per Serving
568kcals, 25.4g fat (11.3g saturated), 47.6g carbs, 5.3g sugars, 35g protein, 7g fibre, 0.581g sodium

Top Tip
For a quicker meal, assemble these sandwiches using leftover roast lamb and sprinkle lightly with the mixture of sumac, cumin and smoked paprika.