Baharat Spiced Lamb Flatbreads

Baharat Lamb Flatbread recipe, Kitchen to Table, Yamba

These Middle-Eastern inspired lamb flatbreads are a quick and easy dinner that the whole family can enjoy. Lamb and baharat (a Lebanese spice blend) are a match made in heaven! In this recipe, a yoghurt flatbread is topped with a tasty lamb topping flavoured with the baharat spice mix. Drizzle over some tahini yoghurt just before serving, and a side of rocket leaves dressed with olive oil and lemon juice adds a fresh and lively element.

In this recipe, we make the dough from scratch, so if you own a stand-mixer use that to mix and knead your dough. 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.

Baharat Lamb Flatbread recipe, Kitchen to Table, Yamba

Baharat Spiced Lamb Flatbreads

These Middle-Eastern inspired lamb flatbreads are a quick and easy dinner that the whole family can enjoy.

Ingredients
  

  • 400 g lean minced lamb (or finely chopped left-over roast lamb)
  • 1 cup roasted sweet potato finely chopped
  • 3 tsp Herbies baharat spice mix
  • ½ can tomatoes
  • 50 g toasted pinenuts
  • 100 g feta crumbled
  • 1-2 tbsp olive oil
  • 1-2 tbsp sesame seeds
  • yoghurt tahini sauce to serve
  • ½ cup fresh parsley leaves roughly chopped, to serve
  • pomegranate molasses to serve
  • rocket leaves lightly dressed with olive oil and lemon juice

Dough

  • 300 g plain flour plus extra for dusting/kneading
  • 300 g natural yoghurt
  • 1 tsp sea salt
  • 7 g yeast
  • ½ tsp honey
  • 2 tsp (10ml) tepid water

Instructions
 

Prepare the dough

  • Place the yeast, honey and water in a small bowl, stir, then set aside until foamy. Place the flour, yoghurt, salt and yeast mixture in a large bowl and mix to combine. 
  • Tip the dough onto the bench and knead for 5 minutes or until smooth. Place in a lightly floured bowl, cover with a tea towel, then place in a warm spot for 30 minutes and allow the dough to rise.

Baharat Lamb

  • Meanwhile, heat some oil in a frypan over medium heat, add the onions and cook for a few minutes before adding the lamb.
  • Once the lamb has started to fry, add the baharat spice and continue cooking until the 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 3 portions. Roll each portion out on a floured benchtop into a round. Spoon ⅓ of the lamb mixture onto each round of dough, leaving a border all the way around, then sprinkle each with ⅓ of the feta and pinenuts. Repeat. 
  • Then bring the edge of the dough just over the lamb, crimping as you go. Brush the edge with some olive oil and sprinkle with some sesame seeds. Place each flatbread on a lined baking tray and bake for 15-20 minutes or until dough is golden brown. 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, over a couscous salad, or barbecued meats such as lamb or chicken.

Ingredients
  

  • 1 cup greek style yoghurt
  • 1 clove garlic finely grated on a Microplane
  • 2 tbsp tahini
  • 1 to 2 tbsp water

Instructions
 

  • Combine the yoghurt, garlic and tahini in a small bowl and add enough water to achieve a runny cream consistency.

SHARE

Facebook
Twitter
Email
Pinterest

Our retail shop in Yamba is now CLOSED

Thank you to everyone who has supported us during the past 17 years. It’s been a fantastic experience but it’s time for new adventures!

Our retail store is now CLOSED. However, there’s a small selection of products available via our online store, all at 50% off. You’ll need to apply this code at the checkout – CLOSINGDOWN25.

We’d like to continue to offer cooking classes and other local food experiences, but first some time off to rest and rejuvenate! We’ll share updates here on the website, in our newsletter, and on Instagram and Facebook.

Meredith’s food tours for 2025 are unaffected by the shop’s closure. The tours to Umbria and Morocco are fully booked, however there are spots available on our fabulous Sicily tour in October 2025.

We hope to connect with you sometime soon.

Meredith & Scott

Signup for our Newsletter

Signup today and receive a FREE eBook with 12 recipes from our Cooking School! Be the first to get notified about new Cooking Classes, great Kitchen to Table products and mouth-watering recipes.