Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Lebanese Spiced Lamb with Semolina Flatbread & Tzatziki

Lebanese Spiced Lamb with Semolina Flatbread & Tzatziki

Lebanese Spiced Lamb with Semolina Flatbread & Tzatziki

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

 

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

 

How to make this Lebanese Spiced Lamb with Semolina Flatbread & Tzatziki:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2020. All Rights Reserved

Web Design Sydney