Middle Eastern · Dinner
Spiced Lamb Flatbread Board (Gluten-Free)
Warm gluten-free flatbread topped with cumin and allspice-spiced ground lamb, served alongside creamy garlic yogurt, tangy tomato-cucumber relish, and toasted pine nuts with parsley. Built as a shareable board, charred flatbread wedges pair with rich spiced meat and cooling dairy for contrast in texture and heat.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
35.8gProtein
38.2gFat
32.1gCarbs
7.1gSugar
7.2gFiber
425mgSodium
139mgChol
13.1gSat Fat
920mgPotassium
190mgCalcium
5.7mgIron
2.3mcgVitamin B12
13.2mgVitamin C
gluten-free
high-fiber
protein-rich
gluten-free
Instructions
1
Prep
Whisk chickpea flour with salt and water into thin batter; rest uncovered 10 minutes. Mince garlic and stir into yogurt with salt; set aside.
2
Cook
Heat nonstick pan over medium heat, pour batter, tilt to thin round. Cook 2–3 minutes per side until lightly browned, then transfer to plate.
3
Sear
Heat olive oil in skillet over medium-high heat. Add lamb, cumin, allspice, paprika; cook 6–8 minutes breaking into crumbles until no pink remains and edges brown.
4
Toast
Off heat, toast pine nuts in same skillet over low heat 1–2 minutes, shaking often, until golden and fragrant.
5
Plate
Dice cucumber and tomato, toss with lemon juice and salt. Arrange flatbread on board with lamb, garlic yogurt, relish, cilantro, parsley, pine nuts, and remaining olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground lamb
- 2/3 cup80g chickpea flour
- 1/2 cup120g plain whole-milk yogurt
- 22 small clove garlic
- 1/2 cup60g cucumber
- 1/2 cup70g tomato
- 2 tbsp18g pine nuts
- 2 tbsp2 tbsp fresh cilantro
- 2 tbsp2 tbsp fresh parsley
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground allspice
- 1/2 tsp1/2 tsp smoked paprika
- 1 tbsp14ml olive oil
- 1 tsp1 tsp lemon juice
- salt, to taste
- black pepper, to taste
