Lebanese Spiced Lamb with Semolina Flatbread & Tzatziki


Lebanese Spiced Lamb with Semolina Flatbread & Tzatziki | MiNDFOOD

A delightful dish for the whole family.

Lebanese Spiced Lamb with Semolina Flatbread & Tzatziki

Serves 4


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


1½ cups Greek-style yoghurt

1 Lebanese cucumber, finely chopped (175g)

1 clove garlic, crushed

1 tbsp lemon juice

⅓ cup mint leaves, shredded


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.


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