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Lamb & aubergine manakish flatbreads
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Flatbreads are popular for breakfast and lunch across the Middle East. For a vegetarian option, leave out the lamb and add more aubergine
500g pack Wright’s Premium 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 toasted 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:
This recipe was first published in July 2018.