A tasty recipe for Laffa breads with Aubergine, Koftas, Tomatoes, Sour Cream and fresh Herbs, served with sweet potato chips
4 sweet potatoes
2 aubergines – slice into wedges (1cm)
1 lemon – zest & juice
500g beef mince
1/2 red onion – peel & chop finely
20g parsley – chop leaves finely
3 tsp Warm Spice Mix
10g fresh mint – remove leaves
10g fresh dill – chop leaves finely
1 clove garlic – peel, grate finely & chop
4 laffa breads
6 tbsp sour cream
2 tomatoes – dice (1cm)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.
Sweet potatoes: Cut the sweet potatoes into chips: cut the ends off the sweet potatoes. Then cut them into 1cm slices lengthways and cut those slices into 1cm chips. Place the chips on a tin foil lined baking tray. Drizzle with olive oil, season with salt and pepper, mix and then spread in a single layer. Roast for 25 minutes, until golden and cooked.
Aubergines: Place the wedges on a separate tin foil lined baking tray with a good glug of olive oil. Season with salt and pepper and mix. Arrange in a single layer and roast for 15-20 minutes, until soft and golden. Keep an eye on them to make sure they don’t burn, but don’t be tempted to shake them around. They cook best when left alone.
Koftas: Mix together the beef mince, red onion, HALF the parsley, the Warm Spice Mix and season generously with salt and pepper. Divide the mixture into golf ball sized balls and roll each ball into a cigar shape. Add a drizzle of olive oil to a pan on medium-high heat. When hot, place the koftas in the pan and cook for 10 minutes, turning them every few minutes with tongs (or spoons) to make sure they brown all over.
Herb mix: Chop the mint leaves finely. Mix the mint, dill, garlic, lemon zest and the REST of the parsley. Season with salt and pepper and lemon juice to taste.
Laffa breads: Heat in the oven for 1-2 minutes.
Serve each laffa with the aubergine wedges, koftas, diced tomatoes, sour cream and herb mix, then roll it up. Eat with sweet potato chips on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.