Serving amount:
  • Lamb mince
  • 1 ATLAS garlic dip
  • 1 cous cous sachet
  • 1 cumin ground sachet
  • 1 eggplant
  • 1 lemon
  • 1 radish bunch
  • 2 tomatoes
  • 1 red onion
  • 2 garlic cloves*
  • 1 mint bunch*
  • 1 parsley bunch*

Pantry staples: Salt, olive oil, cooking oil, pepper 

Allergens: Garlic, onion, wheat, gluten

Specialised equipment: Lined baking tray, citrus juicer (optional) 

Chef's note: Toum is an authentic Lebanese sauce made using garlic, lemon juice, vegetable oil and salt. Despite it’s creamy texture, this traditional emulsified sauce is completely vegan. Here, we have made our own Atlas version to enjoy with your kafta. 

* Parsley, garlic and mint are to be split across other dishes so please read each recipe carefully. 


1. Prepare the eggplant

Always read the recipe in full before you begin. Preheat the oven to 220C fan forced. Cut the eggplant into rounds. You want at least 4 rounds per person, so the thickness of the slices depends on the size of the eggplant. Season with salt and about 2 teaspoons of olive oil per person. Spread the slices on a lined baking tray and place in the preheated oven for 15 minutes or until golden brown. 

2. Prepare the remaining ingredients 

Meanwhile, wash the vegetables. Boil a kettle Very finely dice the onion. Pick some of the small radish leaves. Finely slice the radish bulbs. Juice the lemon. Mince 1 clove of garlic* per person. Finely chop 2 teaspoons per person of the parsley* and mint* leaves. Pick some of the parsley leaves. Cut the tomato into rounds. You want at least 4 rounds per person, so the thickness of the slices depends on the size of the tomato. 

3. Soften the onion 

Heat a splash of oil in a frying pan over medium heat. Add half of the onion and cook for 2 minutes or until softened. Add the cumin and cook for a further 1 minute. Transfer to a large bowl. 

4. Make the kafta 

Add the lamb mince, finely chopped parsley, half of the finely chopped mint, garlic, and a sprinkle of salt and pepper to the softened onion and combine the mixture using your hands. Shape the kafta into 2 heaped tablespoon sized balls. You should have 4 kafta per person. To test the seasoning, pan fry and taste a small amount of the mixture and adjust the seasoning if necessary. 

5. Stack on the baking tray 

Place a kafta ball onto a slice of cooked eggplant and top with a slice of tomato. Repeat until you have used up all the ingredients. Return to the oven and cook for 15 minutes or until the kafta is cooked through and the tomato is lightly charred. 

6. Cook the cous cous 

Meanwhile, combine the cous cous with equal amounts of boiling water into a bowl. Cover with a clean tea towel or plate and set aside to cook for 5 minutes. Once cooked, use a fork to fluff the cous cous. 

7. Make the salad

Combine the cous cous with the radish, remaining onion and chopped mint, and radish leaves (raw radish leaves may taste bitter to some so give one a taste before you add it all in) and lemon juice to taste. Taste and season with salt, lemon juice and olive oil. 

8. To serve

Divide the kafta stacks between serving plates. Serve with the salad and the whole parsley leaves. Serve with the garlic dip.