Cheesy Chermoula Lamb Manoush
with Fries, Herby Yoghurt & Pickled Veggies
Brimming with Middle Eastern flavours, these chermoula-spiced and cheesy lamb manoush flatbreads are the real deal. With sesame seeds, a herby yoghurt, fries and pickles to serve, you can a taste of the Middle East in the comfort of your home.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
potato
1
cucumber
1
Red Radish
1
leek
1 packet
Lamb Mince
1 packet
Tomato Paste
1 sachet
Chermoula Spice Blend
(Contains: Soy, May contain traces of allergens;)
4
flatbread
(Contains: Gluten, Wheat, Milk, Soy, May contain traces of allergens;)
1 packet
Cheddar cheese
(Contains: Milk;)
1 sachet
sesame seeds
(Contains: Sesame, May contain traces of allergens, Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Traces of Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut;)
2 clove
garlic
1 packet
parsley
½
lemon
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
1 cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber and red radish into rounds. Thinly slice leek. • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber and radish to pickling liquid. Add enough water to just cover veggies. Set aside.
TIP: Slicing the veggies very thinly helps it pickle faster!
• Heat a large frying pan over high heat. Cook lamb mince (no need for oil!) and leek, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium, then add tomato paste and chermoula spice blend and cook until fragrant, 1 minute. • Stir in the water and simmer until slightly reduced, 1 minute. Season to taste.
• Place flatbreads on a second lined oven tray. Top evenly with lamb mixture. Sprinkle over Cheddar cheese and sesame seeds. • Bake until cheese is melted and golden, 5-7 minutes.
• While flatbreads are baking, finely chop garlic and parsley. Slice lemon into wedges. • In a small microwave-safe bowl, microwave the garlic and a drizzle of olive oil until fragrant, in 10 second bursts. • To the garlic oil, stir in Greek-style yoghurt, chopped parsley and a squeeze of lemon juice. Season to taste.
• Drain pickled veggies. • Serve cheesy chermoula lamb manoush with herby yoghurt, fries, pickled veggies and any remaining lemon wedges. Enjoy!
