Lafeh with Kafta, Tzatziki,and Herby Salad

Cook the kafta according to your favorite recipe until browned and cooked through, about 10‑12 minutes over medium‑high heat.

While the kafta cooks, prepare the tzatziki: grate the cucumbers, place them in a clean kitchen towel and squeeze out excess liquid.

In a bowl, combine the drained cucumber, yogurt, minced garlic, salt to taste, and dry mint; mix well, cover, and refrigerate for at least 10 minutes.

Make the herby salad by placing the roughly chopped mint, parsley, and finely sliced Spanish onion in a mixing bowl.

Add sumac, salt, lemon juice, and extra virgin olive oil to the herb mixture; toss gently until evenly coated.

If desired, lightly warm the fresh Lebanese bread in a dry skillet or oven for 2‑3 minutes until soft and fragrant.

To assemble, lay a slice of warm bread on a plate, top with a portion of cooked kafta.

Spoon a generous dollop of tzatziki over the meat, then add a heaping serving of the herby salad.

Serve the pickles and fresh chilli on the side for extra crunch and heat.

Enjoy immediately while the bread is warm and the flavors are fresh.