Ingredients (makes 25 Koftas)

800g ground beef
1 tsp ground cumin
2 tsp fennel seeds
2 teaspoons ground coriander 2 cloves garlic, crushed

1 egg
1 tsp chilli flakes
Ground sea salt and black pepper 40g pistachios, (roughly crushed & extra for garnish)
A handful of fresh parsley & mint, chopped

Method for koftas

In a large mixing bowl combine the ground beef with all the ingredients. Mix well until all ingredients are combined.

Shape the mixture into small sausage shapes and place in the fridge to set until ready to cook.

Preheat the BBQ and brush the koftas with olive oil. Cook the koftas on a hot BBQ on each side, until browned and cooked through. Alternatively, koftas can be cooked in a large pan over medium heat and cooked in batches for about 5-7 minutes, turning regularly, until cooked through.

for the dip

Preheat the oven to 200°C.Toss the spring onions in olive oil and a pinch of salt and roast in the oven for 20 minutes until nicely charred and tender.

Drop the spring onions together with all the juices into a blender and blitz with the yoghurt and the ricotta to form a firm consistency. Taste the dip and adjust with desired amount of salt and pepper.

for the charred spring onion & ricotta dip
8 spring onions, trimmed
1 tub (Benna Lactose Free Irkotta)
50ml (Benna Lactose Free Natural Yogurt) 1 tbsp olive oil

Ground sea salt & black pepper

for the flatbread

2 1⁄2 cup plain flour
60g (Benna Lactose Free Butter) 185ml (Benna Lactose Free Milk) 1 tsp salt

for the flatbread (makes 5)
In a large bowl, combine flour and salt. Melt the butter and combine with the milk. Gradually add the milk and butter to the flour, stirring to form a dough.

Cover the dough with a tea towel and leave to rest for 30 minutes. Divide the dough into 5 balls and roll each one out into a flat 20cm disc on a floured surface.

Heat a pan with a little oil and place one flatbread in the pan. Cook for around 1-2 minutes until it blisters and bubbles. Flip the flatbread and cook on the other side for 1 minute.

Stack the cooked flatbread and keep wrapped with a tea towel until ready to serve.

to assemble

Spread the dip on a serving platter using the back of a spoon. Top with the extra pistachios, mint leaves and a drizzle of chilli oil. Arrange the koftas on top and squeeze a little fresh lemon juice and serve with the freshly prepared flatbreads.