For the crumb
For the tahini yoghurt
Boil 6 eggs for 6 1/2 minutes, drain and drop in iced water. Place in the fridge until needed.
In a large frying pan, heat the oil over a medium heat and sauté the leek and garlic until tender.
Ina . large bowl, combine the lamb, couscous, mint, sumac, chilli and lemon zest. Season well and mix everything with your hands.
Divide the mix into 6 portions and flatten into 1cm thick rounds.
Roll an egg into self-raising flour, then place the egg in the centre of the meat and roll to seal completely and form an egg shape.
Continue this process with the rest of the eggs. Place in the fridge for 1 hour.
Heat the oil for 150°C
Roll the egg in the beaten egg, flour, then egg and breadcrumbs to form the coating.
Fry in batches until golden, for about 8 minutes.
Drain on paper towels and season.
To make the tahini yoghurt, add all the ingredients to a bowl and whisk to combine. Season well and serve wuth a generous drizzle of olive oil, sesame seeds and lemon wedges.