Step 1

Coarsely grate (or finely chop) the onion and garlic cloves. In a large mixing bowl, combine the lamb mince, onion and garlic, rose harissa, apricots, mint, coriander, the spices and salt. Using your hands, mix everything together well, ensuring the spices and herbs are evenly distributed throughout the meat.

Step 2

Take a soaked 25cm bamboo skewer (see tip). With slightly dampened hands, take one-sixth of the lamb mixture and press it around the skewer, into a cylindrical shape about 15cm long. Press firmly onto the skewer so it holds together and is an even thickness all the way down. Repeat with the remaining skewers, ensuring each is evenly shaped.

Step 3

Preheat the grill or barbecue to medium-high. Put the skewers under the grill or on the barbecue and cook for 8-10 minutes, turning occasionally, until gently charred and throughly cooked with no pink meat and juices that remain clear.

Step 4

While the koftas cook, prepare the dip. In a food processor or blender, combine the feta, Greek yogurt, garlic and 1 tbsp extra virgin olive oil. Blitz briefly until smooth and creamy – don’t overblitz or the mixture will become too runny. Season to taste, then spoon into a dish and top with a drizzle more oil.

Step 5

Once the koftas are cooked, remove from the skewers and arrange on a platter. Serve with the whipped feta dip, a smear of harissa and the flatbreads, garnished with a few extra mint or coriander sprigs and a sprinkle of pomegranate seeds.