Spiced Lamb Flatbread (Lahmacun)
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 0.5 tablespoons Olive oil (for the lamb)
- 0.5 tablespoons Olive oil (for the flatbread)
- 4 portion Homemade flatbread dough
- 4 tablespoons Tzatziki
- 250 g Diced lamb
- 2 tablespoons Ras el hanout
- 40 g Light Feta
- 2 tablespoons Pomegranate jewels
- 5 g Fresh mint (finely chopped, for the flatbread)
- 5 g Fresh parsley (finely chopped, to serve)
- 5 g Fresh mint (finely chopped, for the flatbread)
- 5 g Fresh parsley (finely chopped, to serve)
Method
- Put 250 g Diced lamb into a food processor and pulse to form mince.
- Heat 0.5 tbsp Olive oil in a pan and then add the lamb mince. Gently fry for 4 minutes.
- Add 2 tbsp Ras-el-hanout, mix well and cook for a further 2 minutes.
- Roll out 4 portion Homemade flatbread dough to one big flatbread and then dry fry until it has puffed up. Spread a mixture of 0.5 tbsp Olive oil, 5 g Fresh mint, 5 g Fresh parsley, 5 g Fresh mint and 5 g Fresh parsley on it and then put it under the grill for 1 minute.
- Spread 4 tbsp Tzatziki on the grilled flatbread.
- Top it with the spiced minced lamb.
- Add 40 g Light Feta, 2 tbsp Pomegranate jewels and more chopped herbs before serving.