Scrunch the minced lamb and harissa in your clean hands until well mixed.
Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.
Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
Meanwhile, shred the red cabbage as finely as you can.
Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it.
Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in.
