HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLebanese Style Lamb Flatbread
Lebanese Style Lamb Flatbread

Lebanese Style Lamb Flatbread

with Yoghurt, Baby Gem Salad and Chickpeas

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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.

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)

Garlic Clove

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 Sauce

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3306 kJ
Energy (kcal)790 kcal
Fat31.0 g
of which saturates11.0 g
Carbohydrate86 g
of which sugars12.0 g
Protein39 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Baking Tray
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).
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!