HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLahmacun


AKA Turkish Spiced Lamb Flatbread

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Tonight we’re preparing Lahmacun, or more commonly known as Turkish flatbread. Lahmacun is a thin piece of dough, traditionally topped with minced beef or lamb (as it is here). With these tasty flavours all topped over moreish bread, it’s no wonder this dish has existed for thousands of years!

Tags:Eat FirstSpicy
Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

½ unit(s)


2 unit(s)

Garlic Clove

250 grams

Lamb Mince

2 tbsp

Tomato Puree

2 unit(s)


(ContainsCereals containing gluten)

1 block(s)

Feta Cheese


1 bunch(es)


1 pot(s)

Greek Style Natural Yoghurt


1.5 tsp

Shawarma Spice Mix

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3255 kJ
Energy (kcal)778 kcal
Fat29.0 g
of which saturates15.0 g
Carbohydrate70 g
of which sugars13.0 g
Protein54 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200 degrees. Cut the shallot in half through the root, peel and chop into roughly ½cm pieces. Cut the broccoli into florets (so mini trees!). Slice each floret into four slices. Peel and grate the garlic (or use a garlic press if you have one).


Put a frying pan on medium-high heat with a drizzle of oil. Once the pan is nice and hot add the lamb mince. Sprinkle in a pinch of salt and a grind of black pepper and cook for 5 mins until brown. Tip: If your frying pan is small do this in batches, you don’t want to crowd the pan or the lamb will stew rather than fry.


Once your lamb has cooked for 5 mins and has browned, add your shallot, tomato purée and shawarma seasoning. Stir together and cook for 3-4 mins before adding your garlic and cooking for another minute. Take the pan off the heat.


Put the flatbreads on a baking tray and spoon on your spiced lamb. Leave a 1cm border around the edge. Put your broccoli slices on top of your spiced lamb and finally, crumble over the feta. Drizzle some olive oil over the top. Tip: If there is too much broccoli to fit on top of the flatbreads, don’t worry, you can pop this in the fridge and use it another time!


Place your spiced lamb flatbreads in your oven for 12-15 mins or until your broccoli is slightly brown and crispy. Tip: If it takes a bit longer, that’s fine!


Meanwhile, pull the mint leaves off their stalks and finely chop. Mix your mint together with the yoghurt, a small pinch of salt and a grind of black pepper.


When your flatbreads are cooked, remove from your oven and drizzle over some of your minty yoghurt. Slice up and enjoy!