We make the Yoghurt/Harissa sauce by adding in a bowl the yoghurt and then mixing well the Harissa sauce.

Take a large bowl and add the yoghurt along with the grated onions, garlic, cumin, coriander, turmeric and season with the salt and pepper. Mix well and then add the minced lamb. Mix thoroughly for almost 2 minutes and then add the fresh coriander. If you want to refrigerate overnight, then lightly brush the mixture with olive oil and cover with plastic wrap, otherwise skip step No. 3 and form the kefte as described in step No. 4.

Next day place a cast iron skillet on medium heat and when it heats up drizzle the olive oil.

In the meantime, take the mixture from the refrigerator and while cold form the meat mixture in your palms first into balls and then into oval patties/kefte of about 5 cm length.

Go back to your skillet and cook the kefte for 8-10 minutes, turning every now and then until nicely browned but not dried.

Serve in a plate with bulgur, baby carrots and the yoghurt-harissa sauce, while drizzling some of the sauce onto the kefte.