Spiced koftas with grilled flatbread and tomato-zaatar dressing

1. Light a barbecue and wait for the coals to turn grey. Meanwhile, for the koftas, toast the fennel seeds in a small pan until fragrant (1-2 minutes), then grind to a powder in a pestle and mortar. Tip into a mixing bowl with the other kofta ingredients, season and knead for about 3-4 minutes. Divide the mixture into golf-ball-sized pieces. Roll each into a tight ball then flatten into a patty (about 1cm thick). Put on a tray, cover and rest in the fridge until needed.

2. To make the dressing, put the tomatoes, garlic, chilli flakes, olive oil, lemon juice, parsley and zaatar in a bowl; season and toss together. If you are using bone marrow, preheat the oven to 200˚C, gas mark 6, and put the bone marrow on a baking tray, fat-side up. Season and roast for about 20 minutes. Allow to cool slightly, then scrape off the fat, lightly mash the marrow with a fork and, while still warm, toss through the dressing.

3. When the barbecue coals are grey, distribute them into one even layer. Put a rack on top. Put the koftas onto the bars and grill for 3-4 minutes until they form a crust. Turn and cook for another 3-4 minutes, until piping hot, the juices run clear and there is no pink meat in the middle. While the koftas rest for a few minutes, grill the flatbreads on the barbecue to get a little crust on them. Cut into 2cm squares. To serve, put the toasted flatbread pieces at the bottom of a serving dish. Top with the koftas. Scatter over the warm dressing. Dollop spoonfuls of the yogurt in and around the koftas. Sprinkle over the parsley and sumac; serve straight away.