Moroccan Lamb Flatbread

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #36742

April 04, 2021



"This uses was al hangout (spice) which is a North African spice blend and is found in large grocery stores spice sections or on-line. Recipe source: The Mediterranean Table Cookbook"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (420.3 g)
  • Calories 444.9
  • Total Fat - 29.3 g
  • Saturated Fat - 12.1 g
  • Cholesterol - 86 mg
  • Sodium - 827.3 mg
  • Total Carbohydrate - 20 g
  • Dietary Fiber - 4.7 g
  • Sugars - 9 g
  • Protein - 28.4 g
  • Calcium - 141.1 mg
  • Iron - 3.1 mg
  • Vitamin C - 61.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 450 degrees F.

Step 2

In a small bowl combine the yogurt, juice of 1/2 lemon (1 tablespoon) and 1/4 teaspoon salt

Step 3

In a skillet over medium high heat add the lamb and cook until browned (5 minutes); drain off any excess fat and then stir in onion and garlic and cook stirring for another 3-5 minutes or until onion is softened. Stir in the raw al hangout, mint and 1 teaspoon salt and some pepper.

Step 4

Place flatbread rounds on a baking sheet (you may need 2 sheets) and top each with the lamb mixture, pine nuts and tomatoes (dividing mixtures as evenly as possible). Bake in preheated oven for 10 minutes or until crust is golden brown and tomatoes have softened. Sprinkle cilantro over the top and squeeze additional lemon juice over all. Cut into wedges and served with the yogurt sauce.

Tips & Variations


No special items needed.

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