Middle Eastern · Dinner
Spiced Lamb Flatbread Board
Ground lamb sautéed with cumin, cinnamon, and pine nuts, served on a board with whipped labneh, warm pita, tomato-cucumber relish, pickled turnip, and fresh parsley. A Middle Eastern mezze plate for scooping and layering by hand.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
701Calories
39.2gProtein
42.9gFat
39.1gCarbs
6.9gSugar
5.5gFiber
989mgSodium
158mgChol
15.2gSat Fat
814mgPotassium
218mgCalcium
5.3mgIron
2.5mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Dice the onion and mince the garlic. Chop the tomato, cucumber, and parsley into small pieces. Measure the cumin, cinnamon, and smoked paprika.
2
Toast the pine nuts in a dry skillet over medium-low heat for 2 minutes, shaking often, until golden and fragrant. Transfer to a plate.
3
Heat half the olive oil in the skillet over medium heat. Sauté the onion for 3 minutes until soft and translucent.
4
Stir in the garlic, cumin, cinnamon, and smoked paprika. Cook over medium heat for 30 seconds until fragrant and the raw smell fades.
5
Add the ground lamb, breaking it up with a spoon. Cook over medium-high heat for 6 to 7 minutes until no pink remains and edges brown; work in an even layer.
6
Off heat, stir the toasted pine nuts, lemon juice, salt, and pepper into the lamb.
7
Spread labneh across a small plate or board, drizzle with remaining olive oil, and spoon the tomato and cucumber to one side with pickled gherkin.
8
Plate
Pile the warm lamb in the center of the labneh, scatter the parsley on top, and arrange the pita wedges around the edge for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g ground lamb
- 2 tbsp2 tbsp pine nuts
- 11 onion
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp30ml olive oil, divided
- 2/3 cup160g labneh
- 22 small pita (about 2.1 oz/60g), warmed
- 1/2 cup70g tomato
- 1/2 cup60g cucumber
- 4 tbsp40g pickled gherkin
- 2 tbsp8g fresh parsley
- 2 tsp10ml lemon juice
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
