Serves 4


  • 500 g beef mince
  • 30 ml (2 Tbsp) chopped parsley
  • 1 clove garlic, peeled and crushed
  • 5 ml (1 tsp) paprika
  • 5 ml (½ tsp) ground coriander
  • 5 ml (½ tsp) ground cumin
  • 5 ml (1 tsp) salt
  • 5 ml (½ tsp) black pepper

For the yoghurt flatbread:

  • 250 g (2 cups) flour
  • 250 ml (1 cup) NutriDay Plain Yoghurt
  • 5 ml (1 tsp) salt
  • 5 ml (1 tsp) baking powder

For the garlic-yoghurt sauce:

  • 250 ml (1 cup) NutriDay Double Cream Yoghurt
  • 30 ml (2 Tbsp) chopped parsley
  • 15 ml (1 Tbsp) chopped chives
  • 2 cloves garlic, peeled and crushed
  • 5 ml (1 tsp) lemon juice
  • salt and black pepper, to taste


  1. To make the kofta, combine all the ingredients in a large bowl and mix well.
  2. Form the mince into small sausage-shaped ‘meatballs’ and insert bamboo skewers through each one.
  3. Place in the fridge to chill for 15 minutes.
  4. To make the flatbread, combine the ingredients in a bowl and mix well.
  5. Turn out onto a floured surface and knead until the dough comes together.
  6. Place in a bowl and cover. Allow to rest for 10 minutes.
  7. To make the sauce, combine all the ingredients and mix well. Set aside.
  8. To cook the kofta, heat an oiled griddle pan until hot then cook the kofta on all sides until cooked through.
  9. To cook the flatbread, heat a non-stick frying pan over high heat. Break off balls of dough and roll out on a floured surface. You want the breads to be around ½ cm thick, as they will puff when cooking.
  10. Place the breads in the dry, hot pan and cook until bubbles start forming. Carefully flip the breads and cook for another minute on the other side.
  11. Serve the beef kofta with yoghurt flatbread and garlic-yoghurt sauce.