Baharat-spiced lamb, hummus, pine nuts, raisins and flatbreads
- Preparation and cooking time
- Total time
- + soaking + proving
- Easy
- Serves 8
Skip to ingredients
- 1 tbsp vegetable oil
- 1 red onionfinely diced
- 75g butter
- 500g lamb mince
- 4 tsp baharat spice mixsee below
- 4 tbsp raisinssoaked in lukewarm water for 2 hours
- ½ a small bunch flat-leaf parsleyleaves picked
- 3 tbsp pine nutstoasted
- to serve pickled chillies
FLATBREADS
- 2 x 7g sachets active dried yeast
- 600g strong white bread flourplus extra for dusting
- 2 tbsp vegetabel oil
HUMMUS
- 2 x 400g tins chickpeas
- 3 cloves garliccrushed
- 1 large or 2 small lemonjuiced
- 6 tbsp extra-virgin olive oil
- 2 tbsp tahini
BAHARAT SPICE MIX
- ½ tsp ground black pepper
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground gin
- ground to make ½ tsp star anise
- seeds ground to make ½ tsp cardamom
- grated nutmeg
- ½ tsp pul bibersee notes below
Nutrition: per serving
- kcal813
- fat41.1g
- saturates11.8g
- carbs77.9g
- sugars12.1g
- fibre7.7g
- protein29.1g
- salt1.3g
Method
step 1
To make the flatbreads, mix the dried yeast with 375ml of lukewarm water in a large bowl and leave for 5 minutes until frothy. Tip in the flour and 1½ tsp of salt, bring together into a dough and knead for 10 minutes on a lightly floured worksurface, until smooth and elastic. Cover and leave in a warm place for 1 hour.
step 2
Meanwhile, make the hummus. Add the chickpeas and their liquid to a pan and gently heat. Strain, reserving the liquid, and add to a food processor or blender along with the remaining ingredients and some seasoning. Whizz until very smooth, adding 3-4 tbsp of liquid if it’s a little thick.
step 3
Combine the baharat ingredients.
step 4
To cook the flatbreads, break off a tennis-ball-sized piece of dough and roll out on a lightly floured worksurface until ½cm thick. Heat a griddle pan and brush the flatbread with a little oil. Cook for 2 minutes on each side until blistered and charred. Keep warm in a low oven while you cook the rest.
step 5
Heat the vegetable oil in a frying pan and cook the red onion for 10 minutes or until caramelised, then scoop out into a bowl. Add the butter to the pan and, once foaming, add the lamb and some seasoning, and fry for 15 minutes or until all the liquid has evaporated and it’s starting to brown. Add the baharat and cook for another minute before adding the raisins and 2 tbsp of their soaking liquid.
step 6
To serve, spoon the hummus onto a platter and scatter over the lamb. Top with the parsley and pine nuts, and serve with the flatbreads, pickled chillies and a sprinkling of pul biber.
