A delicious and traditional meal for this springtime Ramadan.
Preheat oven to 400.
Roughly chop 1 head of red cabbage and put on a baking or sheet pan.
Drizzle with olive oil, a little apple cider vinegar, a little maple syrup, salt and red pepper flakes, stir to coat, and put in the hot oven.
Mix 3T of red onion, 2 cloves of grated garlic (or use 1/2 t of garlic powder), 1t parsley, 1t oregano, 1t cumin, 1/2t cinnamon, 1t salt, and 1/2t of freshly ground black pepper together.
Add to 1lb ground lamb and mix thoroughly with your hands.
Cover and put in the fridge for 30 mins.
Form 6 evenly sized balls of dough from one defrosted traditional pizza dough ball and let them rest.
Make a quick yogurt dip from 1 cup of yogurt, 2T tahini, 1t apple cider vinegar (or lemon juice), 1 grated clove of garlic, and 1/2 t salt, and set aside.
When your lamb has chilled for 30 minutes, remove it from the fridge.
Form the lamb mixture into little balls or oblongs.
Put a cast iron skillet over medium high heat and add 1T sunflower oil.
When the oil is shimmering, add your kofta and cook about 5 minutes on each side, turning them gently until they are evenly browned. Don't rush them or they will stick to the pan.
When they are cooked all over, put the pan in the oven and cook for another 4 minutes.
While the kofta are cooking, warm another skillet on high heat.
Roll out each small pizza dough ball as thin as you can get them.
Brush one side with melted butter, or melted garlic butter.
Place one flatbread, buttery side down, on the hot skillet. Cook for 1-2 minutes, until bubbly and golden brown on the bottom.
Spread butter on the upper side, then flip and cook another 1-2 minutes. Remove to a cooling rack and repeat with the other flatbreads.
Serve the kofta with hummus, yogurt dip, warm roasted cabbage and hot flatbreads.