Lebanese-style spicy lamb flatbreads   Print 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: Jane Lovett Serves: 4-6 Ingredients 2 tbsp pine nuts … Continue reading Lebanese-style spicy lamb flatbreads