Coriander Yorkie Wraps with Lamb Koftas and Tzatziki

This local twist on a Greek classic is packed with flavour, celebrating tastes from near and far.

For the Yorkie wraps

4 tsp oil

140g plain flour

4 eggs 200ml milk Salt and pepper

2 tbsp chopped fresh coriander

For the koftas

500g lamb mince

1 tsp ground cumin

2 tsp ground coriander

3 cloves of garlic, finely grated

1 tbsp chopped fresh mint

1 tbsp chopped fresh coriander

1 tbsp chopped fresh parsley

For the tzatziki 300g natural yoghurt 1-2 cloves of garlic, finely grated 1 lemon, juiced

For the Yorkie wraps

Preheat the oven to 230°c. Drizzle one teaspoon of oil into a 20cm non-stick ovenproof pan or baking dish and place in the oven to heat through.

Meanwhile, tip the flour into a large bowl and beat in the eggs until smooth. Gradually add the milk and continue beating until the mixture is completely lump-free. Season with salt and pepper then add the chopped coriander. Pour the batter into a jug.

Remove the hot pan from the oven and pour in a quarter of the batter, swirling it around so it covers the base. Return the pan to the oven and bake for 5 minutes, then flip the Yorkie wrap over and bake for another

5 minutes. Remove and repeat with the remaining oil and batter to make three more wraps.

For the koftas

Combine all the ingredients and season with a good pinch of salt and pepper. With wet hands, divide the mix into four and form sausage shapes. Place on a greased baking tray and cook in the oven (at the same temperature for the Yorkie wraps) for 10 to 22 minutes, until cooked through.

For the tzatziki

Combine all the ingredients in a bowl then season to taste with salt and pepper.

To serve

Dollop some tzatziki onto a warm Yorkie wrap. Top with a kofta and any other additions you choose. Here are some suggestions: a drizzle of pomegranate molasses, a scattering of pomegranate seeds, pickled cabbage, shredded lettuce, grilled halloumi, fresh herbs, a squeeze of lemon juice or a few dollops of hummus.