Cheesy Middle Eastern Lamb Manoush
with Fries, Herby Yoghurt & Pickled Veggies
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!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Potato
1
Cucumber
1
Radish
1
Leek
1
Lamb Mince
1
Tomato Paste
1
Chermoula Spice Blend
1
Flatbread
(May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Macadamia, Hazelnut, Pine Nut. )
1
Shredded Cheddar Cheese
(Contains Milk; )
1
Sesame Seeds
(Contains Sesame; )
Garlic
1
Parsley
1
Lemon
1
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
white wine vinegar
water
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!