Method

Put a griddle pan on a high heat.

Scrunch the minced lamb and harissa with your hands until mixed.

Divide into six pieces, then shape into koftas – again with your hands – leaving dents in the surface to increase the “gnarly bits” when cooking.

Griddle until sizzling and golden, or for four to five minutes, making sure to repeat this on each side.

Shred the cabbage very finely, adding a pinch of sea salt and black pepper, before drizzling with a tablespoon of red wine vinegar. This mixture must then be scrunched together to pickle it.

Warm your tortillas or flatbreads, add the cabbage to the top, dollop on the cottage cheese and add the koftas. Harissa lovers can drizzle on a little bit more to the dish before eating.

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