A delightful dish for the whole family.
Lebanese Spiced Lamb with Semolina Flatbread & Tzatziki
Serves 4
Ingredients:
Extra virgin olive oil, for drizzling
100g baby spinach leaves
⅓ cup pine nuts, toasted
Flatbread Dough
280ml warm water
7g dried yeast
1 tsp caster sugar
2 cups (300g) 00 flour, plus extra for dusting
1 cup fine semolina, plus extra for dusting
1 tsp sea salt
2 tbsp olive oil
Lebanese Spiced Lamb
1 tbsp olive oil
2 small red onions, thinly sliced
2 cloves garlic, crushed
500g lamb mince
1½ tbsp baharat
1 tsp ground cumin
2 tomatoes, chopped
10g chicken powder or stock cube, crumbled
¼ cup currants
½ cup water
Tzatziki
1½ cups Greek-style yoghurt
1 Lebanese cucumber, finely chopped (175g)
1 clove garlic, crushed
1 tbsp lemon juice
⅓ cup mint leaves, shredded
Method:
To make flatbread, combine water, yeast and sugar in a small jug. Cover and set aside for 5 minutes, or until foamy. Combine flour, semolina and salt in a large bowl. Add yeast mixture and oil. Stir with a flat-bladed knife until mixture comes together.
Form into a ball with your hands. Knead for 5 minutes on a lightly floured bench or until dough is smooth and elastic. Grease two large baking trays with oil. Divide dough into 4 portions. Cover with a tea towel. Allow to rise in a warm place for 1 hour.
To make Lebanese Spiced Lamb, heat oil in a large frying pan over a medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add lamb mince. Cook, breaking up with a fork, for 5 minutes or until golden. Stir in spices. Add tomatoes, stock, currants and water. Simmer for 5 minutes, or until liquid has evaporated. Season with salt and pepper. Cool.
Preheat oven to 220˚C. Scatter trays lightly with semolina. Lightly flour a clean surface. Roll each portion of dough out to a 25cm x 15cm rectangle. Place dough onto trays. Spoon flatbread with lamb mixture, allowing a 2cm border. Drizzle with oil.
Cook for 20 to 25 minutes or until golden and cooked through. To make tzatziki, combine ingredients in a small bowl. Season with salt and pepper. To serve, spoon lamb mixture over flatbread, top with tzatziki and scatter with baby spinach and pine nuts.
