This colourful family favourite is really fun to put together. Quick pickled cabbage brings a hit of extra flavour, and with just five ingredients, it’s an easy one to rustle up. I’m using shop-bought tortillas here, but feel free to make your own – simply check out the easy swaps below to find out how. Have fun with it!
250g minced lamb
2 teaspoons rose harissa, plus extra to serve
250g red cabbage
2 seeded wholemeal tortillas or flatbreads
2 tablespoons cottage cheese
1. Put a griddle pan on a high heat. Scrunch the minced lamb and harissa in your clean hands until well mixed. Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook. Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
2. Meanwhile, shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it.
3. Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in.
• Try pork or beef mince in place of the lamb, no problem.
• No cottage cheese? A dollop of natural yoghurt, or a sprinkling of feta cheese would be equally delicious.
• White cabbage or carrot would work in place of the red cabbage.
• You could use pita bread instead of a tortilla or flatbread, or you could make your own. For easy homemade flatbreads, start by placing a large dry non-stick frying pan over a medium-high heat. In a bowl, mix 100g of plain flour with 1 pinch of sea salt, 50ml of water and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½ cm thick. Cook for 1 minute on each side, or until golden and almost a little gnarly, turning halfway. Simple!
Jamie: Keep Cooking and Carry On, Fridays 7:30pm only on 10.