Lebanese Style Lamb Flatbread
with Yoghurt, Baby Gem Salad and Chickpeas
Looking for a quick and tasty midweek dinner option? Try cooking up our Lebanese Style Lamb Flatbread in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic Clove
1
Chickpeas
200
Lamb Mince
1
Shawarma Seasoning Mix
30
Tomato Puree
10
Beef Stock Paste
2
Plain Naans
(Contains: Milk, Cereals containing gluten)
12
Red Wine Vinegar
(Contains: Sulphites)
1
Baby Gem Lettuce
75
Greek Style Natural Yoghurt
(Contains: Milk)
1
Za'atar
Not included in your delivery
100
Water for the Sauce
½
Sugar for the Sauce
1
Olive Oil for the Dressing
½
Sugar for the Dressing
Utensils
Instructions
a) Preheat the oven to 200°C.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the chickpeas in a sieve.
d) Pop half the chickpeas in a bowl and roughly mash with back of a fork until broken up. Set aside for later.
a) Heat a frying pan on high heat (no oil).
b) When hot, add the lamb mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. The mince is cooked when it is no longer pink in the middle.
c) Reduce the heat to medium, then stir in the shawarma spice mix, garlic and tomato puree. Stir and cook for 1-2 mins.
a) Add the water and sugar for the sauce (see ingredients for both amounts), beef stock paste, chickpeas (whole and mashed) and half the zahtar to the lamb.
b)Mix together, bring to the boil and allow to simmer until thickened, 4-5 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
c) Once thickened, season with salt and pepper.
a) Meanwhile, pop the vinegar, olive oil and sugar for the dressing (see ingredients for both amounts) into a medium bowl. Season with salt and pepper and mix together.
b) Trim the baby gem, then separate the leaves.
c) Add the baby gem to the bowl with the dressing and toss together.
a) Put the naans onto a baking tray.
b) Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
a) Once ready, transfer the warmed naans to your plates.
b) Spoon the mince mixture on top.
c) Drizzle over the yoghurt and sprinkle over the remaining zahtar.
d) Serve the baby gem salad on the side. Enjoy!
