Save to your scrapbook
Lamb & aubergine manakish flatbreads
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Flatbreads are popular for breakfast and lunch across the Middle East. For a vegetarian option, leave out the lamb and add more aubergine
Serves: 4
500g pack Wright’s Premium White Bread Mix
½ x 25g pack Cooks’ Ingredients Mint, leaves only
400g pack minced lamb
1 tbsp Cooks’ Ingredients Herby Zaatar
1 aubergine, thinly sliced
2 tbsp olive oil
150g Sabra Houmous Extra
¼ x 20g pack Cooks’ Ingredients Dill, leaves only, chopped
25g toasted pine nuts
1. Make the bread according to the pack instructions. Place in a greased bowl, cover and leave to prove for 30-45 minutes.
2. Meanwhile, chop half the mint. Fry the lamb over a high heat in a frying pan for 3 minutes to brown. Stir in the mint and zaatar, and cook for 3-4 minutes. Leave to cool. Toss the aubergine in 1 tbsp oil and griddle for 2-3 minutes in batches, turning once, until lightly charred. Set aside.
3. Preheat the oven to 220°C, gas mark 7. Grease 2 large baking trays. Knock back the bread dough and divide into 4. Roll each piece into a 20cm circle on a floured surface and place on the trays. Spread with the houmous and top with aubergine slices. Scatter with the lamb and bake for 20-25 minutes.
4. Drizzle with the remaining oil and scatter over the dill, pine nuts and remaining mint.
Typical values per serving:
Energy |
3,123kJ 746kcals |
---|---|
Fat | 36g |
Saturated Fat | 7.7g |
Carbohydrate | 64g |
Sugars | 3.2g |
Protein | 38g |
Salt | 1.8g |
Fibre | 7.2g |
This recipe was first published in Thu Jul 19 11:50:00 BST 2018.
Average user rating