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    Lamb & aubergine manakish flatbreads

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    Lamb & aubergine manakish flatbreads

    Flatbreads are popular for breakfast and lunch across the Middle East. For a vegetarian option, leave out the lamb and add more aubergine


    • Preparation time: 20 minutes
    • Cooking time: 20-25 minutes
    • Total time: 45 minutes

    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.


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