Lamb & aubergine manakish flatbreads
Waitrose and Partners

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.

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

    Ingredients

    • 500g Waitrose White Bread Mix
    • 1/2 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
    • 1/4 x 20g pack Cooks' Ingredients Dill, leaves only, chopped
    • 25g toasted pine nuts

    Method

    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.

    Nutritional

    Typical values per serving when made using specific products in recipe

    Energy

    3,123kJ/ 746kcals

    Fat

    36g

    Saturated Fat

    7.7g

    Carbohydrates

    64g

    Sugars

    3.2g

    Fibre

    7.2g

    Protein

    38g

    Salt

    1.8g