A crowd-pleaser. Kofte is the term used in many parts of the world for a type of meatball that is essentially meat on a stick. Enjoy experimenting with different spice combinations.
Seasoned yoghurt is a good one to have up your sleeve to serve with chops, kofte, kebabs and biryani
Lahmacun (pronounced lah-ma-jun) In summer serve lahmacun with wedges of lemon, slices of ripe tomato and a big bunch of flat leaf parsley to put in the middle and roll up before eating. In winter replace the tomato with a drizzle of pomegranate molasses, add toasted pine nuts and parsley.
Homemade flatbreads are so easy and so much better than shop bought ones. Make them once and you’ll never buy them again.
Slaw is a very versatile side, good with meatballs when stuffed in a pitta or with chops just off the barbecue.