Moroccan Lamb Flatbreads
There’s a few tricks to these flatbreads you might not have considered before, and we hope you’ll be able to add them to your wheelhouse. Cinnamon and lamb is a match made in heaven, and flavouring mince yourself before it’s cooked transforms it into something very special. A salad of ribboned veg is full of crazy good textures. It’s all almost too clever for its own good!
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
500 g
lamb mince
1 clove
Cumin & Cinnamon Spice Mix
1 clove
garlic
½ bunch
parsley
1
lemon
1 tub
yoghurt
(Contains: Milk;)
4
Lebanese bread
(Contains: Gluten, Wheat;)
2
tomatoes
1
red onion
1 bag
mixed salad leaves
1
cucumber
1
carrot
Not included in your delivery
1 tbs
olive oil
2 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, peel and crush the garlic. Pick the parsley leaves and finely chop the stalks. Cut the lemon into wedges. Thinly slice the tomatoes and red onion. Peel the cucumber and carrot into ribbons.
In a medium bowl combine the lamb mince, cumin & cinnamon spice mix, garlic and parsley stalks and season well with salt and pepper. Heat half of the olive oil in a medium frying pan over a medium heat. Cook the mince mixture for 3-4 minutes or until just brown. Set aside.
In a small bowl, combine the juice of half of the lemon wedges with the yoghurt and set aside.
Brush the Lebanese bread with the remaining olive oil. Scatter the lamb mince over the top, and top with the tomato and red onion. Season with salt and pepper. Place in the oven for 8-10 minutes or until the base is nice and crispy and the lamb is cooked through. Remove the bases from the oven. Top with the parsley leaves and drizzle over the yoghurt.
Meanwhile combine the mixed salad leaves, cucumber, carrot and balsamic vinegar in a medium bowl. Quarter your lamb flatbreads and serve with the side salad and remaining lemon wedges. Enjoy.
