Lamb & aubergine manakish flatbreads

Name: Lamb & aubergine manakish flatbreads
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 500 g Waitrose White Bread Mix; 25 g pack Cooks' Ingredients Mint, leaves only; 400 g pack minced lamb; 1 tbsp Cooks' Ingredients Herby Zaatar; 1 aubergine, thinly sliced; 2 tbsp olive oil; 150 g Sabra Houmous Extra; 20 g pack Cooks' Ingredients Dill, leaves only, chopped; 25 g pine nuts

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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Ingredients

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

Method

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.