adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb and pomegranate flatbread
Lamb and pomegranate flatbread
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Enhance this simple starter with vibrant pomegranates.
Ingredients:
  • 300g lamb mince
  • 2 tsp ras el hanout (Moroccan spice mix)
  • 80g (2/3 cup) coarsely grated mozzarella
  • 125g (1/2 cup) Greek-style yoghurt
  • 1 fennel bulb, finely shaved
  • 1 ⁄2 red onion, thinly sliced
  • 1/2 pomegranate, deseeded
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh coriander leaves
  • Pinch sumac, to serve
  • Extra virgin olive oil, to serve
  • 225g (1 1/2 cups) plain flour
  • 1.20 gm salt
  • 125ml (1/2 cup) warm water
  • 60ml (1/4 cup) olive oil
Instructions:
  • 1. Preheat the oven to 220C/200C fan forced and line 2 baking trays with baking paper. 2. Toast the almonds in a large frying pan over medium heat for 2 minutes or until golden brown, then transfer to a bowl.
  • Cook lamb in a pan until it changes color, breaking up any lumps with a wooden spoon. Add ras el hanout and cook until aromatic for about 1 minute. Stir in almonds, remove from heat, and season.
  • In a bowl, mix flour and salt together. Pour in water and oil. Stir until the dough forms. Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth. Divide into 4 equal portions.
  • Shape the dough into 30cm ovals, then lay them on the trays. Sprinkle with mozzarella, add the lamb mixture, and bake for 10-15 minutes until golden brown and crispy, swapping trays halfway through.
  • Lay flatbread on serving plates, generously drizzle with yoghurt, layer with fennel, onion, pomegranate, mint, and coriander, sprinkle sumac, and finish with a drizzle of oil.

Similar Recipes