Ingredients
| 1 tablespoon extra virgin olive oil | |
| 500g/1lb lamb mince | |
| 1 onion, diced | |
| freshly ground black pepper | |
| finely grated zest of 1 lemon | |
| 2 teaspoons ground cumin | |
| 1 teaspoon salt | |
| ¼ cup finely chopped parsley | |
| 2 tablespoons lemon juice | |
| TO SERVE | |
| ½ cup Greek yoghurt | |
| 2 tablespoons harissa | |
| YOGHURT FLATBREAD | |
| 4 cups self-raising flour, plus extra for dusting | |
| 1½ teaspoons salt | |
| 2 cups plain yoghurt (see Note) |
This is a fantastic way to make a little bit of lamb mince go a long way. These yummy flatbreads can be made ahead and reheat very well – perfect for summer adventures and celebrations.
View the recipe collection here
Instructions
| 1. | Make the yoghurt flatbread dough. Combine the flour and salt in a large bowl. |
| 2. | Fold in the yoghurt and use your hands to mix to just combine. |
| 3. | Set aside to rest while you prepare the filling. |
| 4. | To make the filling, heat the olive oil in a frying pan over medium-high heat. |
| 5. | Add the lamb mince, onion and pepper, and fry, stirring often to break up the mince until the mince is no longer pink and starts to brown (6–8 minutes). |
| 6. | Add the lemon zest, cumin and salt, and cook for a further 2 minutes until aromatic. |
| 7. | Remove from the heat and stir through the parsley and lemon juice, then set aside to cool. |
| 8. | Use floured hands to form the flatbread dough into a rough log and divide into 10 pieces. |
| 9. | Flatten each piece of dough into 15cm/6in rounds. |
| 10. | Spoon a loose ⅓ cup of the lamb filling onto the middle of the dough, then fold up the edges of your dough to join in the middle, covering the filling and forming a round parcel. (You want the lamb filling to be surrounded in dough, like a little pocket of deliciousness). |
| 12. | Turn the flatbread over and use a rolling pin to gently roll out into a 12cm/5in round. |
| 13. | Repeat this process with the remaining dough and filling until you have 10 rounds in total. |
| 14. | When you are ready to cook, preheat your barbecue or heavy frying pan to medium-high heat. |
| 15. | Cook the flatbreads until golden and cooked through (about 3 minutes on each side). |
| 16. | To serve, cut each round into four and pile onto a serving board. |
| 17. | Serve alongside a bowl of yoghurt with a couple spoonfuls of harissa swirled through it. |
| 18. | NOTE When making the dough, we’ve found these work best when you use plain runny yoghurt. If you are using Greek yoghurt, you will need to use a little more. |
This is an edited extract
from Summer at Home
by Annabel & Rose
Langbein, published by
Annabel Langbein Media,
$24.99. Photography
Rose Langbein, Ted
Hewetson, Hamish
Jackson-Mee. Purchase at
langbein.com/products/
summer-at-home