In a large mixing bowl, add all of the kofte ingredients and gently mix. Do not overwork. Can be made several hours before and refrigerated. Divide the meat into 12 portions and form into 5-inch rectangular patties.

Prepare grill and cook over medium high heat until cooked through, about 5 -6 minutes each side.

In a serving bowl, add all the ingredients for the yogurt sauce and set aside.

In a bowl add olive oil, peppers, onion, salt and pepper and mix well. If you are using jarred peppers, saute the onion with salt and pepper and add it to the peppers and drizzle with the pomegranate molasses. Heat a grill basket over the barbecue, or heat a skillet over medium high heat on the stove. Cook the onion and red peppers until they are golden brown, about 10 minutes. Remove and drizzle with pomegranate molasses and parsley. Place in serving bowl.

Quickly grill or heat the flatbread in a dry non-stick skillet and heat through on each side and place on serving platter.

To assemble: Take flatbread and spread the yogurt sauce all over. Add a kofte and the red pepper mixture and serve.