Sally Obermeder's Spicy Lamb Flatbreads | The Home of Wellness

Add a Center Japanese aptitude to your subsequent get-together with these Moroccan-inspired flatbreads. Serve with a giant dollop of minted yoghurt and also you’re good to go.

Substances

• 1 tbs olive oil
• 1 brown onion, finely chopped
• 1 spring onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tsp floor coriander
• 1 tsp floor cumin
• 250g minced (floor) lean lamb
• 1 inexperienced chilli, finely chopped (optionally available)
• 2 rounds of Lebanese bread
• Oil spray
• ½ bunch coriander
• Lemon wedges, to serve

Yoghurt dressing

• ¼ bunch mint
• ½ cup plain yoghurt

Technique

Step 1.
Mix chopped onion, spring onion, garlic, coriander, cumin, chilli and minced lamb in a bowl and blend effectively. Season with salt and pepper.

Step 2.
Preheat the oven to 200°C (400°F). Lay the Lebanese bread on a baking tray and prime with uncooked mince combination. Bake for quarter-hour or till golden and crisp.

Step 3.
Finely shred half of the mint and blend it with the yoghurt and a beneficiant pinch of salt. Prime every flatbread with a dollop of yoghurt and serve with lemon wedges.

Serves 4