Cheesy Middle Eastern Lamb Manoush
with Fries, Herby Yoghurt & Pickled Veggies
- Sesame
- Milk
- Wheat
- Gluten
- Soy
- Soy
- May contain traces of allergens
- Milk
- Almond
- Brazil nut
- Walnut
- Peanuts
- Eggs
- Sulphites
- Hazelnut
- Macadamia
- Pistachio
- Pecan
- Pine nut
- Cashew
- Sesame
These flatbreads are everything you want - savoury, cheesy and crisp! The lamb mince is tender and flavourful, and pairs perfectly with chermoula spices and sesame seeds. All you need are some fun sides like golden potato fries, tangy yoghurt and pickles to seal the deal!
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame, Soy, May contain traces of allergens; )
250 g
Lamb Mince
1 packet
Leek
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Tomato Paste
1 packet
Parsley
2 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame, Soy, May contain traces of allergens; )
2
Garlic
4
Flatbread
(Contains: Wheat, Gluten, Soy, May contain traces of allergens, Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame; )
1
Lemon
1 sachet
Chermoula Spice Blend
1
Radish
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber and radish into rounds. Thinly slice leek. • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber and radish to pickling liquid. Add enough water to just cover veggies. Set aside.
TIP: Slicing the veggies very thinly helps it pickle faster!
• Heat a large frying pan over high heat. • Cook lamb mince (no need for oil!) and leek, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium and add tomato paste and chermoula spice blend and cook until fragrant, 1 minute. • Stir in the water and simmer until slightly reduced, 1 minute. Season to taste.
• Place flatbreads on a second lined oven tray. Top evenly with lamb mixture. Sprinkle over Cheddar cheese and sesame seeds. • Bake until cheese is melted and golden, 5-7 minutes.
• While flatbreads are baking, finely chop garlic and parsley. Slice lemon into wedges. • In a small heatproof bowl, microwave the garlic and a drizzle of olive oil until fragrant, 10 second bursts. • To garlic oil, stir in Greek-style yoghurt, chopped parsley and a squeeze of lemon juice. Season to taste.
• Drain pickles. • Serve cheesy lamb manoush flatbreads with herby yoghurt, fries, pickles and any remaining lemon wedges. Enjoy!
