Fired Harissa Lamb Koftas with Flatbreads & Yoghurt

Method

Build a steady fire: Get your wood-fired oven going and let it fully heat. Push the fire/embers to one side so you have a clear cooking area with strong, even heat.

Mix the kofta: In a bowl, combine lamb mince, grated onion, garlic, herbs, spices, harissa, salt and pepper. Mix until evenly combined (don’t overwork it).

Shape: Divide into 8–10 Shape into short sausage/torpedo shapes (or press onto skewers if you have them).

Rest (recommended): Rest the koftas for 10 minutes while you prep the serving bits. This helps them hold together.

Cook: Place koftas on a lightly oiled cast-iron pan, plancha, or a tray. Cook in the oven where it’s hot but not directly in the flames. Turn every few minutes so they brown evenly.

Warm the flatbreads: While the koftas finish, warm flatbreads near the oven mouth or on a tray for 30–90 seconds per side.

Serve: Spoon yoghurt onto a platter, add koftas, squeeze over lemon, and serve with flatbreads and any optional salad bits.

Stone bake oven tips

• Koftas love direct radiant heat; use a cast-iron surface so you get good browning without the risk of dropping meat through a grill.
• If they’re colouring too fast, move the pan further from the fire and keep turning.
• Lamb mince varies; if your mix feels loose, add 1–2 tbsp breadcrumbs and rest a little longer.

Optional variations

• Add 1 tsp cinnamon for a warmer, more Middle Eastern profile.
• Stir 1 tbsp pomegranate molasses into the yoghurt for a tangy drizzle.
• Make it a platter: add wood-roasted peppers and charred onions