Lamb, Feta and Pistachio Meatballs with Tomato Sumac Salad and Za’atar Flatbreads

With this dish I tried to combine some of my favourite Middle Eastern flavours. These are up there with some of the best meatballs I’ve ever made - the crunch from the pistachios, saltiness from the feta, freshness from the herbs and sweet, sticky glaze from the pomegranate molasses made them completely moreish. Next time I might even add some dried barberries or cranberries. With a refreshing tomato and olive sumac salad, bulgur wheat tabbouleh, tzatziki and homemade flatbreads to mop up all the deliciousness, this is my favourite type of food.

Serves 4
1. For the meatballs, combine 500g lamb mince with a bunch of freshly chopped parsley, thyme and oregano, 3 crushed garlic cloves, 100g crumbled feta cheese, 100g toasted chopped pistachios, 1 tsp aleppo chilli flakes, 2 tsp sumac, 2 tsps of ground cumin and ground coriander, 1 tsp cinnamon, a handful of breadcrumbs and plenty of seasoning. Mix well and shape into meatballs.
2. For the sumac tomato salad, mix chopped cherry tomatoes with a finely sliced red onion, a handful of kalamata olives, some parsley, a chopped red pepper and 50g toasted walnuts. Make a dressing with 4 tbsps olive oil, 1 tbsp sumac, 1 tbsp pomegranate molasses, lemon juice and seasoning.
3. For the cucumber and mint yoghurt, simply mix full fat greek yoghurt with a grated cucumber and finely chopped mint. Season to taste.
4. Cook the bulgur wheat in chicken stock and then mix with whatever veg you have lying around. I went for charred asparagus, courgettes, spring onions, mint, parsley and peppers. Season with lemon juice.
5. Fry the meatballs in a little oil until nice and golden brown then drizzle with pomegranate molasses and put in the oven at 180C for five mins until cooked through.
6. Finally for the flatbreads, combine 350g self raising flour with 1 tsp baking powder, 350g natural yoghurt and some salt. Shape and fry in a dry very hot pan until puffed up and charred. Brush with melted butter (I added some garlic, fennel seeds, pine nuts and za’atar to the butter for added texture and flavour).
7. Serve all the dishes together and dig in.