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Lamb & aubergine manakish flatbreads

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.

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  • Serves4
  • CourseBreakfast
  • Prepare20 mins
  • Cook35 mins
  • Total time55 mins
  • Plusproving

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  • 500g Waitrose 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 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 when made using specific products in recipe


3,317kJ/ 794kcals



Saturated Fat












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