Save to your scrapbook

    Spiced lamb flatbreads with quick-pickled shallots

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Spiced lamb flatbreads with quick-pickled shallots

    A batch of fragrant lamb mince goes a long way. Use half the recipe below to top ready-made flatbreads, then chill or freeze the rest for a pilaf later

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2


    50ml red wine vinegar (or any vinegar you have to hand)
    ½ tsp sugar
    ¼ tsp salt
    2 echalion shallots, 1 fnely sliced, 1 fnely chopped
    1 tbsp olive oil
    3 cloves garlic, crushed
    1 tbsp baharat spice
    500g lamb mince
    3 tbsp tomato purée
    ½ x 25g pack fat leaf parsley, chopped 
    2 The Levantine Table Handstretched Flatbreads


    Your recipe note

    Edit your recipe note

    1 In a small bowl, mix the vinegar, sugar and salt until dissolved. Add the sliced shallot and stir to cover, then set aside. Meanwhile, heat the oil in a large pan and soften the chopped shallot with a pinch of salt for 5 minutes over a low heat. Add the garlic, cook for 1 minute, then add the baharat and cook for 1 minute more, until fragrant.

    2 Add the mince, turn up the heat and fry for 5 minutes. Add 2 tbsp tomato purée, season and cook for 5 minutes, until the lamb is cooked through, the juices run clear and no pink meat remains. Stir in ½ the parsley, then take off the heat. Transfer ½ to a container with a lid and chill for up to 24 hours or freeze for up to 1 month.

    3 Preheat the oven to 220ºC, gas mark 7. Put the flatbreads on 2 baking sheets. Spread the remaining 1 tbsp tomato purée over the flatbreads; top with the remaining lamb mix. Bake in the oven for 3-4 minutes, until golden, swapping the trays halfway through. Serve at once with the pickled shallot and remaining parsley scattered over, plus yogurt on the side, if you have some.


    Average user rating

    0 stars