Middle Eastern Lamb Flatbread

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

Allergens

Raw ingredient energy · 3 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

As printed on the card — cooked dish, per 100g

Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.

Method

1. Bakin' Baby Marrow

   Preheat the oven to 200°C. Line a large roasting tray with tinfoil (it will be used later to cook your pizzas). Place the baby marrow chunks on the tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and caramelised, shifting halfway.

2. Toast the Almonds

   Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.

3. Silky Hummus

   Place a pot over a low heat with a drizzle of oil or knob of butter. When slightly heated, sauté the smoked paprika (to taste), the rinsed rosemary, and the grated garlic for 2-3 minutes. Add the drained butter beans, stir in 100ml of water, and bring to a simmer. Cook for 5-6 minutes until thickened, stirring occasionally. On completion, remove the rosemary sprigs. Pick off 2-3 leaves and return them to the pot, discarding the remainder. Transfer to a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Return to the pot and season. Cover with a lid and set aside to keep warm.

4. Fry the Mince

   Return the pan to a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned. Stir in the Moroccan Rub and half of the chopped cranberries, and fry for 2-3 minutes until fragrant but not cooked through. Remove from the heat.

5. Pizza Time

   Once the baby marrow is cooked, transfer to a bowl. Cover to keep warm and set aside. Discard the tinfoil and return the tray to the oven, increasing the heat to maximum. Once the tray is hot, slide on the bases and par bake for 3-5 minutes until light gold. Remove the bases from the oven and flip over, leaving the tray inside to keep hot. Spread over the hummus (reserve some for serving) and scatter over the mince. Return to the oven and bake for 2-3 minutes until the bases are crispy and the mince is cooked.

6. Chow It Down!

   Place the pizzas on plates. Scatter over the rinsed green leaves, top with the baby marrow, and dollop over the remaining hummus. Garnish with the toasted almond flakes, the sliced mint, and the remaining cranberries. Slice it up and grab a piece!

Your rating