Middle Eastern lamb flatbread
Our lamb flatbreads are the perfect combo of cool and spicy. We’ve mixed a deliciously moreish garlic yoghurt with the heat of green chilli and the warmth of Middle Eastern spices.
Serves: 10 | Prep Time: 15 Minutes | Cooking Time: 20 Minutes
INGREDIENTS
For The Flatbread
- 175 g self raising flour
- 175 g yoghurt
- ½ tsp baking powder
- 1 tsp sea salt
For The Topping
- 2 cloves garlic, crushed
- 1 tbsp olive oil
- 2 tsp cumin seeds
- 2 tsp ras el hanout
- 500 g lamb mince
- 150 g yoghurt
- Handful mint and coriander, to serve
- 50 g pomegranate seeds, to serve
- 1 green chilli, sliced, to serve
METHOD
To make the flatbread, pulse all ingredients together in food processor until a dough comes together. Knead for a few mins on a floured surface then transfer to a lightly floured bowl. Cover, and leave for 10mins to rest.
Heat the oven to 220C/Gas 6. Line a baking tray with greaseproof paper. Roll out the dough to make a rough rectangle, the size of the baking tray. Transfer the dough to the tray, drizzle with a little oil and prick all over with a fork. Bake for 10-12 minutes until slightly puffed and golden.
Add half the garlic to a frying pan with the olive oil. Fry over a medium heat for a couple of mins. Add the spices and fry for one more min. Finally, add the lamb and fry over a high heat for 10mins, until brown and cooked through.
Mix the remaining garlic with the yogurt and spread over the cooked flatbread. Top with the lamb mince, herbs, pomegranate and green chilli and serve.
FOOD TEAM TIP: Minced meat can produce quite a lot of water when frying, tip this off if you see it, to get lovely crisp edges on your lamb mince.
Middle Eastern lamb flatbread
Ingredients
- For The Flatbread
- 175 g self raising flour
- 175 g yoghurt
- ½ tsp baking powder
- 1 tsp sea salt
- For The Topping
- 2 cloves garlic, crushed
- 1 tbsp olive oil
- 2 tsp cumin seeds
- 2 tsp ras el hanout
- 500 g lamb mince
- 150 g yoghurt
- Handful mint and coriander, to serve
- 50 g pomegranate seeds, to serve
- 1 green chilli, sliced, to serve
Instructions
To make the flatbread, pulse all ingredients together in food processor until a dough comes together. Knead for a few mins on a floured surface then transfer to a lightly floured bowl. Cover, and leave for 10mins to rest.
Heat the oven to 220C/Gas 6. Line a baking tray with greaseproof paper. Roll out the dough to make a rough rectangle, the size of the baking tray. Transfer the dough to the tray, drizzle with a little oil and prick all over with a fork. Bake for 10-12 minutes until slightly puffed and golden.
Add half the garlic to a frying pan with the olive oil. Fry over a medium heat for a couple of mins. Add the spices and fry for one more min. Finally, add the lamb and fry over a high heat for 10mins, until brown and cooked through.
Mix the remaining garlic with the yogurt and spread over the cooked flatbread. Top with the lamb mince, herbs, pomegranate and green chilli and serve.
ALSO SEE: 4 Middle Eastern-inspired eateries in Cape Town
Posted on Woman&Home.
