Juicy, spiced lamb meatballs, zingy Ezme salad and fluffy flatbreads — this is your new favourite handheld feast. Don’t forget the yoghurt swipe.
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Serves
3
For The Meatballs:
Lamb Mince
Roasted Red Pepper
Garlic Clove
Ground Cumin
Smoked Paprika
Chilli Flakes
Pomegranate Molasses
Salt
Black Pepper
For the Ezme-Style Salad:
Roasted Red Pepper
Tomato
Red Onion
Pomegranate Molasses
Lemon
To Serve:
Flatbread
Greek Yoghurt
Sumac
Fresh Parsley
Olive Oil
Serves
3
For The Meatballs:
Lamb Mince
Roasted Red Pepper
Garlic Clove
Ground Cumin
Smoked Paprika
Chilli Flakes
Pomegranate Molasses
Salt
Black Pepper
For the Ezme-Style Salad:
Roasted Red Pepper
Tomato
Red Onion
Pomegranate Molasses
Lemon
To Serve:
Flatbread
Greek Yoghurt
Sumac
Fresh Parsley
Olive Oil
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Step 1.
Finely chop one of the roasted red peppers. Peel and grate the garlic. Add both to a bowl with the lamb mince, ground cumin, smoked paprika, chilli flakes, a good pinch of salt and plenty of black pepper. Mix everything together with your hands, then shape into small sausage-shaped meatballs.
Step 2.
Heat a drizzle of olive oil in a frying pan set over a medium-high heat. Fry the meatballs for 8–10 mins, turning now and then, until browned all over and cooked through. Drizzle in the pomegranate molasses and toss everything to coat.
Step 3.
Meanwhile, finely chop the second roasted red pepper, the tomatoes and the red onion. Chuck it all into a bowl with the pomegranate molasses, a drizzle of olive oil, the juice of half a lemon and a pinch of salt. Mix well and set aside.
Step 4.
Warm your flatbreads in a dry pan or directly over the flame if you’ve got gas.
Step 5.
To serve, spoon a smear of yoghurt onto each plate and sprinkle with sumac. Add the meatballs, pile on the Ezme salad and scatter over the parsley. Use the warm flatbreads to scoop everything up.
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