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    Spiced lamb flatbreads with quick-pickled shallots

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    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

    Ingredients

    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

    Method

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    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.

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