Step 1

For the quickle, place the onion, cucumber, 1 tsp salt and lemon juice in a bowl. Toss to coat and set aside to pickle.

Step 2

To make the kofta, combine the lamb, za’atar and lemon zest with freshly ground black pepper and salt. Add the finely chopped parsley stalks and garlic, mix to combine and roll into 1 tbs-sized meatballs. Chill in the fridge while you make the flatbread.

Step 3

For the flatbread, place yoghurt, flour and 1 tsp salt in a bowl and mix until just combined. Crumble in the feta and, using your hands, fold into the dough mixture until combined. Turn out onto a lightly floured surface and divide into 8 pieces. Roll out each piece until about 5mm thick, flouring the surface to prevent sticking. Heat 1 tsp oil in a large frypan over medium-high heat. Working with one flatbread at a time, cook for 2 minutes each side until golden. Remove from the pan and repeat with remaining dough. Cover cooked flatbread with foil to keep warm until ready to serve.

Step 4

Using the same frypan, heat 2 tbs oil over medium-high heat. Add the meatballs and cook, turning often, for 8 minutes or until caramelised and cooked through.

Step 5

To serve, spread flatbreads with extra yoghurt and top with kofta, quickle, parsley leaves and scatter with extra za’atar.