Middle Eastern lamb flatbreads

BBQ Season is here! This means we have fired up the grills to bring you a selection of excellent barbecue winners for every occasion. Shane Delia, TV host and owner of Maha restaurant has teamed up with Weber’s Grill Master Laura Romeo, to show you how to get the most out of your barbecue and also maximise on flavour. Watch the videos and you, too, can BBQ to impress.

Middle Eastern lamb flatbreads Credit: Kate Shanasy

• serves

  4

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

These lamb breads are a show-stopper.

Shane & Laura recommend pairing these with some grilled chermoula scallops.

Source: Undefined / Kate Shanasy

Ras el hanout is a North African spice blend that I’ve been perfecting in my kitchens over the last 15 years. It adds so much depth and flavour to just about any dish. Once you try it, you’ll want to add it to everything. It plays beautifully with the freshness of this flatbread’s mint and pomegranate.

Shane Delia and Laura Romeo have these flatbreads on their tables as a Summer entertaining staple Source: Undefined / Kate Shanasy

About Weber Store

Weber Store is where barbecue passion, know-how, hands-on experience, and exceptional customer service come together. It’s the place to find the complete range of Weber barbecues and accessories in an environment, unlike anything you have seen before.

Ingredients

• 4 tbsp olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, minced
• 4 tsp ras el hanout spice (see Note)
• 500 g lamb mince
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 300 g labneh 
• ½ cup fresh mint leaves
• 4 tbsp pomegranate molasses (see Note)
• 1 pomegranate, seeds only (optional)

Flatbread

• 2 cups plain flour
• 3 tsp baking powder
• 1 tsp salt
• 1 cup Greek (or plain) yoghurt

Resting time 20 minutes

Instructions

1. To make the flatbread dough, in a medium bowl, combine the flour, baking powder and salt. Create a well in the centre and add the yoghurt. Bring the mixture together into a soft dough. You may need to add a little more flour or add a little water depending on the type of flour. Knead the dough for approximately 2 minutes, until smooth. Cover the dough with plastic wrap and leave it to rest for approximately 20 minutes while you prepare the barbecue.
2. Prepare the barbecue for direct cooking over medium-high heat (200°C to 260°C) with a large Weber Ware frying pan.
3. Divide the flatbread dough into 2 portions. Place the dough balls onto separate sheets of baking paper, lightly dusted with flour and roll into elongated oval shapes, approximately 5mm thick.
4. Once the barbecue has preheated, add 2 tbsp olive oil and the onion to the frying pan. Sautè over direct medium-high heat, with the lid closed, for 4 minutes or until softened, stirring with a silicone spatula or wooden spoon. Add the garlic and Ras el hanout spice, continue sautéing for 1 minute. Add the lamb mince, salt, and pepper, and sauté for 10 minutes, or until the mince has cooked through. Remove from the barbecue and set aside.
5. Using a basting brush, brush the top side of the flatbread with the remaining olive oil. Place the flatbreads onto the cooking grill, olive oil side down. Remove the baking paper and grill the flatbread over medium-high heat directly, with the lid closed for 2 minutes or until grill marks appear. Brush the flatbreads with olive oil, then flip them over. Cook the flatbreads for a further 2 minutes. Carefully remove the flatbreads from the barbecue, using tongs and a metal spatula.
6. Once the flatbreads have cooled slightly, top the flatbreads with labneh and cooked lamb mince. Followed by fresh mint leaves, pomegranate molasses and pomegranate seeds to finish.

Note

• Ras el hanout spice and pomegranate molasses can be found at Middle Eastern grocers or many delicatessen food stores and supermarkets. If you can’t find Ras el hanout, simply replace it with 1 tsp sweet paprika, ½ tsp ground coriander, ½ tsp ground ginger, ½ tsp ground cumin, ½ tsp ground cinnamon and ½ tsp chilli powder.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

These lamb breads are a show-stopper.

Shane & Laura recommend pairing these with some grilled chermoula scallops.

Source: Undefined / Kate Shanasy

Ras el hanout is a North African spice blend that I’ve been perfecting in my kitchens over the last 15 years. It adds so much depth and flavour to just about any dish. Once you try it, you’ll want to add it to everything. It plays beautifully with the freshness of this flatbread’s mint and pomegranate.

Shane Delia and Laura Romeo have these flatbreads on their tables as a Summer entertaining staple Source: Undefined / Kate Shanasy

About Weber Store

Weber Store is where barbecue passion, know-how, hands-on experience, and exceptional customer service come together. It’s the place to find the complete range of Weber barbecues and accessories in an environment, unlike anything you have seen before.