appetite magazine
Lebanese-style spicy lamb flatbreads
 
 
GET AHEAD Cook the mince mixture up to 3 days in advance, then cool, cover and chill. Reheat in the frying pan on a low heat until hot throughout. TIPS Add a pinch of chilli powder or dried chilli flakes if you prefer the lamb spicier. A little ground cumin added to taste at the same time as the harissa paste is good, too.
Author:
Serves: 4-6
Ingredients
  • 2 tbsp pine nuts (optional)
  • splash of olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • good pinch dried oregano
  • 1 tsp rose harissa paste (+ more to taste)
  • 500g minced lamb
  • 1 tsp sea salt
  • freshly ground black pepper
  • 6-8 ready-made flatbreads, soft flour tortillas or pitta breads
  • Serving suggestions:
  • 200g thick Greek-style yoghurt
  • or cucumber raita
  • pickled red onions
  • hummus
  • avocado, mashed or sliced
  • rocket or other salad leaves
  • extra rose harissa paste
  • fresh pomegranate seeds
  • dried barberries or other small dried fruits.
  • date syrup or pomegrante molasses
  • tinned chickpeas, drained and rinsed
  • dried chilli flakes or Aleppo pepper (pul biber)
  • nigella or onion seeds
  • mint leaves
Method
  1. If using, put the pine nuts into a medium, dry frying pan and cook on a medium heat, shaking the pan occasionally until they are beginning to brown (about 5 mins). Tip onto a plate and leave to cool, then transfer to a serving bowl and set aside.
  2. Heat the olive oil in the same pan, add the onion and cook on a medium heat until soft (about 10 mins). Add garlic, oregano and harissa paste and cook 1-2 mins. Add mince, salt, freshly ground black pepper, cook on a high heat for 8-10 mins or until cooked, breaking up meat clumps with a wooden spoon. Check seasoning, bearing in mind it should be well-seasonaed.
  3. Organise a selection of the serving suggestions on the left into and onto appropriate bowls and plates ready for everyone to help themselves and concoct their own flatbread or tortilla topping or pitta bread filling (not forgetting the toasted pine nuts, if using).
  4. Just before serving, warm flatbreads through according to the packet instructions.
Recipe by appetite magazine at https://www.appetitemag.co.uk/lebanese-flatbreads/