Beef Kofta and Tomato Flatbreads

Instructions

1. 1

   Before handling the beef, dice the tomatoes and cucumber, finely chop the onion and parsley, and mince the garlic. Toss the tomatoes, cucumber, half the onion and half the parsley with 15 ml lemon juice and 1/4 teaspoon salt. Refrigerate the salad until serving.

2. 2

   Mix the yogurt with one minced garlic clove, the remaining 15 ml lemon juice and 1/4 teaspoon salt. Refrigerate until serving.

3. 3

   Combine the beef, ideally about 10% fat, with the remaining onion, parsley and garlic, the cumin, paprika, black pepper and remaining 1/2 teaspoon salt. Mix briefly until the mixture holds together. Shape into 12 equal kofta, each approximately 8 cm long and 3 cm thick, and lightly coat with the olive oil.

4. 4

   Preheat the empty air fryer to 190°C/375°F for 3 minutes.

5. 5

   Arrange six kofta directly in the basket in one layer with gaps between them. Air-fry at 190°C/375°F for 12 minutes, turning after 6 minutes. Check the centre of the thickest kofta with a food thermometer: ground beef must reach at least 71°C/160°F; cook longer if needed. Transfer to a plate and cover. Cook the remaining six kofta at the same temperature for another 12 minutes, turning halfway and checking the temperature again. Allow 24 minutes for both batches, plus any extra time needed to reach the safe temperature.

6. 6

   Set the air fryer to 160°C/320°F. Use four ready-to-eat flatbreads, approximately 70 g and 18 cm wide each. Warm them directly in the basket one at a time for 2 minutes each, turning after 1 minute, for 8 minutes total. Stack on a plate and cover to keep soft. Total appliance time is approximately 35 minutes, including preheating and all six batches.

7. 7

   Spread the yogurt over the four warm flatbreads. Top each with three kofta and an equal share of the chopped salad, leaving excess salad liquid in the bowl. Serve immediately.