HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLebanese Style Lamb And Chickpea Flatbread
Lebanese Style Lamb and Chickpea Flatbread

Lebanese Style Lamb and Chickpea Flatbread

with Yoghurt and Baby Gem Salad

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Tags:RapidUnder 600 calories
Allergens:Cereals containing glutenMilkSulphites

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)


1 pack(s)


200 grams

Lamb Mince

1 sachet

Shawarma Spice Mix

1 sachet

Tomato Puree

10 grams

Beef Stock Paste

2 unit(s)

Plain Naan

(ContainsCereals containing gluten, Milk)

1 sachet

Red Wine Vinegar


1 unit(s)

Baby Gem Lettuce

75 grams

Greek Style Natural Yoghurt


1 sachet

Zahtar Spice

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1805 kJ
Energy (kcal)431 kcal
Fat22.0 g
of which saturates8.0 g
Carbohydrate24 g
of which sugars8.0 g
Protein31 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Measuring Cups
Baking Tray
Cutting board
Instructionsarrow up iconarrow up icon
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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). When hot, add the lamb mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. b) Once cooked, drain off any excess fat, then season with salt and pepper. IMPORTANT: The mince is cooked when it is no longer pink in the middle. c) Reduce to medium heat and add the shawarma seasoning mix, garlic and tomato puree. Stir and cook for 1-2 mins.


a) Add the water (see ingredients for amount), beef stock paste and chickpeas to the lamb. b) Mix to combine, bring to the boil and allow to simmer until thickened, 4-5 mins.


a) Pop the naans on a baking tray and top each with equal servings of the lamb and chickpea mix. b) Bake in the oven for 5-6 mins.


a) Meanwhile, pop the vinegar, olive oil and sugar (see ingredients for amounts) into a bowl. Season with salt and pepper and mix together. b) Trim the root from the baby gem lettuce. c) Add the baby gem to the bowl with the dressing and toss together.


a) Once the lamb flatbread is ready, serve on plates, drizzle over the yoghurt and sprinkle over the zahtar. b) Serve with the baby gem salad on the side. Enjoy!