This is a quick and easy dinner for the whole family to enjoy. In this recipe we make the dough from scratch, however feel free to use store-bought flatbreads to save time and effort. If you don’t have roasted sweet potato on hand, substitute freshly grated and saute with the onions and lamb.
If you own a stand-mixer use that to mix and knead your dough. And if you own one of the electric pizza ovens we sell, use that to cook the prepared flatbreads – reduce cooking time to about 5 minutes though.
400g lean minced lamb
1 cup roasted sweet potato, finely chopped
1 small red onion, finely chopped
1tbsp Herbies baharat spice mix
1/2 can tomatoes
1/2 cup fresh parsley leaves, chopped
50g toasted pinenuts
100g feta, crumbled
To serve – yoghurt tahini sauce (recipe follows), pomegranate molasses, lemon wedges, and rocket leaves
200g plain flour
1 tsp sea salt
1 tbsp olive oil
1 tsp honey
200ml tepid water
Prepare the dough: Place the yeast, honey and 50ml of the water in a small bowl, stir then set aside until foamy. Place the flour, salt and olive oil in a mixing bowl, make a well in the centre, then add the yeast mixture. Begin stirring, then gradually add enough of the remaining water to form a dough. Tip onto the bench and knead for 5 minutes or until smooth. Place in a lightly oiled bowl, cover with a tea towel, then place in a warm spot for 30 minutes and allow the dough to rise.
Meanwhile, heat some oil in a frypan over medium heat then add the onions and cook for a few minutes before adding the lamb. Once lamb has started to fry, add the baharat spice and continue cooking until lamb has browned. Add the tomatoes and simmer for a few minutes, then add the sweet potato and mix to combine. Remove from heat and set aside.
Preheat oven to 200C.
When the dough has risen, punch down then divide into 4 portions. Roll out on a floured bench top into an oval/oblong shape. Spoon some of the lamb mixture onto the dough, leaving a border all the way around. Repeat with remaining dough and lamb. Sprinkle each with feta and pinenuts. Place on a lined baking tray and bake for 12-15 mins or until dough is just ooked. Remove from oven.
To serve: drizzle with yoghurt tahini sauce & pomegranate molasses. Sprinkle over parsley. Serve with dressed rocket & lemon wedges.
Yoghurt Tahini Sauce
This is a delicious sauce to drizzle over the Baharat Lamb Flatbreads, or over a couscous salad, or barbecued meats such as lamb or chicken.
1 cup greek style yoghurt
1 clove garlic, finely grated on a microplane
2 tbsp tahini
1 to 2 tbsp water
Method: Combine the yoghurt, garlic and tahini in a small bowl and add enough water to achieve the desired consistency. For the flatbreads aim for a drizzling consistency.
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