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Lebanese Style Flatbread

with Greek Yoghurt and Gem Salad
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
861 kcal
Protein
: 
41.9g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • Wheat
  • Sulphites
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Garlic Clove

1 carton(s)

Chickpeas

200 grams

Lamb Mince

1 sachet(s)

Shawarma Seasoning Mix

30 grams

Tomato Puree

10 grams

Beef Stock Paste

2 unit(s)

Plain Naans

(Contains: Cereals containing gluten, Milk, Wheat)

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

1 sachet(s)

Za'atar

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing

100 milliliter(s)

Water

Energy (kJ)3604 kJ
Energy (kcal)861 kcal
Fat34.3 g
of which saturates10.8 g
Carbohydrate85.4 g
of which sugars10.4 g
Dietary Fibre12.2 g
Protein41.9 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

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. Once cooked, drain off any excess fat, then season with salt and pepper.

b) 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.

3

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.

4

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.

5

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.

6

a) Once the lamb flatbread is ready, serve on plates, dollop the greek yoghurt and sprinkle over the zahtar.

b) Serve with the baby gem salad on the side.

c) Enjoy!

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