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Lamb & aubergine manakish flatbreads

Lamb & aubergine manakish flatbreads

By Carter Bui
20’ Prep time
35’ Cook time
55’ Total time
794 Calories
4 Serving

Summary

Flatbreads are popular for breakfast and lunch across the middle east. for a vegetarian option, leave out the lamb and add more aubergine.
Carter Bui 0 Followers

Step by Step

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Step 1

Make the bread according to the pack instructions. Place in a greased bowl, cover and leave to prove for 30-45 minutes.
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Step 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.
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Step 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.
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Step 4

Drizzle with the remaining oil and scatter over the dill, pine nuts and remaining mint.

Ingredient

  • Olive oil
    Olive oil
    2 tbsp
  • Pine nuts
    Pine nuts
    25 grams
  • Aubergine
    Aubergine
    1
  • Cooks' ingredients mint
    Cooks' ingredients mint
    25 grams
  • Dill
    Dill
    20 grams
  • Waitrose white bread mix
    Waitrose white bread mix
    500 grams
  • Cooks' ingredients herby zaatar
    Cooks' ingredients herby zaatar
    1 tbsp
  • Minced lamb
    Minced lamb
    400 grams
  • Sabra houmous extra
    Sabra houmous extra
    150 grams

Nutrition Facts

View nutrition facts
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