Moroccan Lamb Flatbread
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
