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.
- Prepare20 mins
- Cook35 mins
- Total time55 mins
- 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
Make the bread according to the pack instructions. Place in a greased bowl, cover and leave to prove for 30-45 minutes.
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.
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.
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