Vegetarian Red Lentil Koftas With Homemade Flatbreads & Harissa Yoghurt Sauce

Vegetarian red lentil koftas with flatbreads & harissa youghurt sauce - Domestic GothessNow that the weather has warmed up a little and the evenings are lighter I have been craving summery food and meals outside, problem being that my garden is an absolute state…completely overgrown and chock full of weeds. Even my poor dog struggles to get to the bottom of the garden; it is going to take some serious, backbreaking work to get it into any kind of fit state for enjoying a meal in (and I don’t even have any outdoor furniture…). If I did have a nice garden to eat in though, these vegetarian red lentil koftas with flatbreads and harissa yoghurt are exactly the kind of thing I would make. They are the perfect summer sharing food, just lay everything out on the table and let people pile up their own flatbreads.

Vegetarian red lentil & bulgur wheat kofte with flatbreads & harissa yoghurt - Domestic GothessI was inspired by a post by the lovely Lucy of Supergolden Bakes (If you haven’t checked out her beautiful blog already then you really, really should) for Greek pork souvlaki, which looked amazing – the perfect summer comfort food; with just one small problem…I’m vegetarian (I say vegetarian, I’m technically pescatarian but am incredibly fussy about it…)…Nevertheless it left me really craving Mediterranean flavours in a soft, warm flatbread; these red lentil koftas are what I came up with to fulfill that craving and they were exactly the kind of thing I wanted.

Vegetarian red lentil & bulgur wheat koftas with flatbreads & harissa yoghurt sauce  - Domestic GothessI based the koftas on Turkish mercimek köftesi, which are a popular appetiser made with red lentils and bulgur wheat, flavoured with tomato puree, roasted red pepper paste, herbs and spices. They are really full of flavour, with a hint of warmth from the harissa that I couldn’t help adding to the koftas as well as the yoghurt (I love it), though you can always increase the quantity of harissa or add a little chilli powder if you want them to be actually spicy; they are also good served hot or cold. Because they are made with mostly red lentils they are not only very satisfying but also healthy! The koftas themselves are vegan, so if you want to make this a completely vegan recipe then replace the butter in the flatbreads with 2 tbsp of olive oil, and serve them with houmous instead of the yoghurt sauce (you can add some harissa to the houmous if you want it spicy). The koftas were utterly delicious with the soft flatbreads and spicy, tangy yoghurt; I also served them with crumbled feta cheese, shredded lettuce and finely sliced red onion, but really you can use whatever toppings you like. Grilled halloumi would be amazing, as would avocado, olives, tomato and houmous (or just use all of them – the more toppings the better!).

Vegan Red lentil & bulgur wheat koftas with flatbreads & harissa yoghurt - Domestic GothessI know that there are a few ingredients listed that some of you may struggle to find…If you are unable to get hold of pomegranate molasses you can simply omit it, although it is worth seeking out as it has quite a unique flavour and is delicious in marinades and dressings. I found red pepper paste in the Mediterranean section of my local supermarket, but you can also make your own by processing roasted sweet red peppers (either freshly roasted and peeled or from a jar) into a paste. Don’t be put off by the long recipe, everything is fairly simple and doesn’t actually take all that long and if you want to make it even quicker and easier you can use shop bought flatbreads, pittas or wraps instead of making you own. Or you can make them in advance and them freeze them, just place a piece of clingfilm or greaseproof paper in between each one so they don’t freeze into a solid mass; then when you want to serve them just warm them through in the oven or under the grill. In fact I like to keep some in the freezer at all times because they defrost so quickly so are great to have to hand for a quick meal.

Vegetarian red lentil kofte with flatbreads & harissa yoghurt - Domestic Gothess

Vegetarian Red Lentil Koftas With Homemade Flatbreads & Harissa Yoghurt Sauce
 
Serves 8
Author:
Ingredients
Red Lentil Koftas
  • 180g (1 cup) red lentils
  • 700ml (3 cups) water
  • 140g (2/3 cup) bulgur wheat (fine or medium not coarse)
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 2 tbsp tomato puree
  • 2 tbsp red pepper paste
  • 2 tbsp pomegranate molasses
  • 4 tsp harissa paste (or other chilli paste, to taste)
  • 2 tbsp lemon juice
  • 4 spring onions, finely chopped
  • handful fresh parsley, finely chopped
  • handful fresh mint, finely chopped
  • salt and pepper
  • vegetable oil for frying
Flatbreads
  • 500g (4 + ¼ cups) strong white bread flour
  • 10g (3 tsp) fast action yeast
  • 10g (1 tsp) salt
  • 30g (2 tbsp) caster sugar
  • 30g (2 tbsp) softened butter
  • 340ml (1 + ½ cups) lukewarm water
  • vegetable oil for frying
Harissa Yoghurt Sauce
  • 250g (3/4 cup) natural yoghurt
  • 2 garlic cloves, crushed
  • 1-2 tbsp harissa paste
  • couple of sprigs of fresh parsley, finely chopped
  • salt and pepper
To Serve, Your Choice Of
  • shredded lettuce
  • finely sliced red onion
  • crumbled feta
  • grilled halloumi
  • houmous
  • sliced tomatoes
  • cucumber
  • olives
Instructions
To Make The Koftas
  1. Place the lentils and water in a saucepan and bring to the boil, simmer for 15-20 minutes until the lentils are soft and have the consistency of thick soup. Stir in the bulgur, continue to simmer for 2 minutes the remove from the heat, cover, and set aside for 20 minutes or so until the bulgur is tender and has soaked up all the excess liquid.
  2. Meanwhile, saute the onion and garlic in the olive oil until soft, stir in the cumin and paprika, cook for a further 30 seconds then remove from the heat.
  3. Mix the cooked onion into the lentil mixture along with the tomato puree, red pepper paste, pomegranate molasses, harissa, lemon juice, spring onion, parsley and mint. Season to taste with salt and pepper. The mixture should be quite thick (it will become firmer in the fridge), if it is at all soggy, dry it out over a low heat for a few minutes. Cover and place in the fridge for at least an hour until the mixture has become firm.
  4. Heat a couple of tablespoons of vegetable oil in a frying pan, shape the lentil mixture into small patties with your hands and then fry in batches for a couple of minutes either side, until golden. Add more oil as necessary. The patties will be quite fragile while hot but will firm up as they cool a little.
To Make The Flatbreads
  1. Place the flour in a large bowl and add the yeast to one side and the salt and sugar to the other, add the butter then stir in three quarters of the water and mix to form a shaggy dough, add the rest of the water as needed until it comes together into a soft dough.
  2. Turn out onto an un-floured surface and knead for about 10 minutes until the dough is smooth, silky and elastic. Place the dough in a lightly oiled bowl, cover, and leave to rise for an hour or so until doubled in size.
  3. Turn the risen dough out onto a lightly floured surface and give it a brief 30 second knead to knock all the air out. Divide into 8 even pieces and shape them into balls.
  4. Roll one ball out into a large circle, about 24cm (9.5in) in diameter, try and get the dough really thin as it will puff up a bit as it cooks.
  5. Place a large heavy bottomed frying pan over a medium heat and add a little vegetable oil. Place the dough round in the pan and cook for about 2 minutes, until browned, then flip over and cook for a couple more minutes on the other side.
  6. Roll out the next ball of dough while the previous one is cooking, add a little more vegetable oil to the pan after each flatbread is cooked. When each one is cooked, place it on top of the last, stacking them like this helps to keep them soft. Serve warm.
To Make The Harissa Yoghurt Sauce
  1. Stir together the yoghurt and garlic, add harissa paste to taste, I used 2 tbsp but if you like it a little less spicy just use 1. Stir in the pasley and season to taste with salt and pepper.
To Serve
  1. I don't really need to explain this do I...? Just pile everything into a warm flatbread, fold, and insert into face.

Vegan red lentil & bulgur wheat kofte with flatbreads & harissa yoghurt - Domestic GothessI am sharing these with Foodie Fridiy, Fiesta Friday, Foodie Friends Friday, Friday Favourites, Fabulous Foodie Fridays, CookBlogShare, Totally Talented Tuesdays, and Create Link Inspire,
Tasty Tuesdays on HonestMum.com #CookBlogShare

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32 Comments on Vegetarian Red Lentil Koftas With Homemade Flatbreads & Harissa Yoghurt Sauce

  1. Honest Mum
    June 16, 2015 at 9:29 am (2 years ago)

    Oh wow, just delicious. I’m on a vegan detox so would omit the yoghurt otherwise I’m on it. Thanks for linking up to #tastytuesdays x

    Reply
    • hannahhossack
      June 26, 2015 at 9:42 am (2 years ago)

      Thanks Vicki 🙂 they are also delicious with houmous so are perfect for a vegan meal! x

      Reply
  2. K @ Eat.Love.Live
    June 16, 2015 at 10:44 am (2 years ago)

    Yum! Just YUM! I always love your recipes and I think this one would have to be one of my favourites. I love that you make all the elements and every single flavour that you put into this dish would go so well together #tastytuesdays K x

    Reply
    • hannahhossack
      June 26, 2015 at 9:47 am (2 years ago)

      Aww thank you! 🙂 x

      Reply
  3. Amy
    June 16, 2015 at 11:32 am (2 years ago)

    These look amazing! I will def give them a try. I’m sure they will be a big hit with my 3yr old and 8mth too. I’ve never heard of pomegranate molasses before….
    Thanks for the recipe #tastytuesdays

    Reply
    • hannahhossack
      June 26, 2015 at 9:49 am (2 years ago)

      Thank you! You can omit the pomegranate molasses if you can’t find it, it has a sort of sweet, tangy flavour, I’m not sure what the best substitute would be!

      Reply
  4. Girl and the Kitchen
    June 16, 2015 at 5:04 pm (2 years ago)

    I love Middle Eastern food! I can’t believe you made everything including the bread from scratch… looks wonderful though!

    Reply
    • hannahhossack
      June 26, 2015 at 9:50 am (2 years ago)

      Thank you! I guess I’m a bit of a sucker for punishment! 😛

      Reply
  5. Kate +
    June 16, 2015 at 6:04 pm (2 years ago)

    Oo yum, this is right up my street. Will be trying this for sure 🙂

    Reply
    • hannahhossack
      June 26, 2015 at 9:50 am (2 years ago)

      Thank you!

      Reply
  6. hmtroupe
    June 17, 2015 at 12:33 am (2 years ago)

    These look amazing!!

    Reply
    • hannahhossack
      June 26, 2015 at 9:51 am (2 years ago)

      Thank you!

      Reply
  7. Loretta
    June 19, 2015 at 5:32 pm (2 years ago)

    Just gorgeous, it would definitely make a beautiful outdoor dinner!

    Reply
    • hannahhossack
      June 26, 2015 at 9:57 am (2 years ago)

      Thank you! 🙂

      Reply
  8. J Seaton
    June 19, 2015 at 6:21 pm (2 years ago)

    Love this! Pinned, and definitely on my radar of things to make this summer.

    Reply
    • hannahhossack
      June 26, 2015 at 9:57 am (2 years ago)

      Thank you!

      Reply
  9. cookingwithauntjuju.com
    June 19, 2015 at 7:19 pm (2 years ago)

    I call these “wraps” and just love to make different versions. Thanks for providing recipes for all three components; koftas, flatbread and the sauce. This is different from any I have made and I will look forward to making this… Thanks for sharing at Fiesta Friday #73 🙂

    Reply
    • hannahhossack
      June 26, 2015 at 9:58 am (2 years ago)

      Thank you! 🙂

      Reply
  10. lucyparissi
    June 19, 2015 at 7:53 pm (2 years ago)

    Ohhh I love everything about these! They sound completely delicious and making me so hungry right now… I adore the overhead shots – just lovely. Thanks for linking to #CookBlogShare

    Reply
    • hannahhossack
      June 26, 2015 at 10:00 am (2 years ago)

      Thanks Lucy! I think these are some of my favourite photos (so far) 🙂 x

      Reply
  11. coconutcraze
    June 20, 2015 at 3:08 am (2 years ago)

    Looks beautiful and nice pictures! I made something similar this week! This is such a filling meal.

    Reply
    • hannahhossack
      June 26, 2015 at 10:00 am (2 years ago)

      Thank you! It is a very satisfying meal 🙂

      Reply
  12. Michelle @ Giraffes Can Bake
    June 20, 2015 at 11:22 pm (2 years ago)

    I know how you feel, our garden is like a jungle! My fingers are the opposite of green though so I think it’ll stay that way for a while! These koftas look amazing, so yummy!
    Thanks for sharing them with us at Fiesta Friday

    Reply
    • hannahhossack
      June 26, 2015 at 10:02 am (2 years ago)

      Lol! I have managed to dig out most of the weeds, but beyond that I’m stuck! It is quite an awkwardly laid out garden so I haven’t got a clue what to do with it…

      Reply
  13. Sally Akins (@SallyAkins)
    June 22, 2015 at 5:21 pm (2 years ago)

    Oh my goodness, this looks amazing – just the kind of thing I like to eat when (if!) the weather picks up. Gorgeous!!

    Reply
    • hannahhossack
      June 26, 2015 at 10:03 am (2 years ago)

      Thank you 🙂 It is my ideal summer food 🙂

      Reply
    • hannahhossack
      June 26, 2015 at 10:04 am (2 years ago)

      Thank you 🙂 I like to keep a batch of the flatbreads in the freezer as they defrost in seconds under the grill and are so handy to have to hand!

      Reply
  14. wheelie38
    June 23, 2015 at 9:03 am (2 years ago)

    I love Harissa and I’ve yet to get in to Lentils so this will be the recipe will be the one to get me to try them 😀

    Reply
    • hannahhossack
      June 26, 2015 at 10:07 am (2 years ago)

      I don’t use lentils nearly often enough even though I love them, I’m trying to remember to cook with them more often. I adore harissa though! 🙂

      Reply
  15. Annabell
    August 25, 2016 at 8:13 am (1 year ago)

    So i cooked these flatbreads last night (not with the koftas sadly, which i will have to make another time). the recipe was easy to follow. i managed to knead for a whole ten minutes! the dough rose more than twice the size – i was very impressed. i didn’t manage to roll them out quite as flat and thin as hannah’s, so they were a bit thicker. but they turned out amazingly, and were so so delicious! i had them with homemade chilli and guacamole, which worked really well. i HIGHLY recommend these flatbreads. i will be using this recipe again for anything they could go with. i even froze the remaining 2 to see how that will work. thanks again for the recipe hannah. xxx

    Reply

1Pingbacks & Trackbacks on Vegetarian Red Lentil Koftas With Homemade Flatbreads & Harissa Yoghurt Sauce

  1. […] onto the foodie posts now. This week, I loved the look of these Red Lentil Koftas with Homemade Flatbreads posted by Hannah at Domestic Gothess (@DomesticG0thess). They look really yummy, and while […]

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