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Percy & Lily’s Lebanese Lamb Flatbread

Serves
8 people
Percy & Lily’s Lebanese Lamb Flatbread

Our love of Middle Eastern food goes back a long way. We created this flatbread and the first time we offered it we sold out in record time. In fact this is probably our most popular menu. We have the flatbreads made locally on the morning we trade and they are fantastic. The toppings would work on a variety of flatbreads, pita or even a pizza dough. So let’s cut to the chase…

Ingredients

Lebanese Lamb

  • 750g minced lamb
  • 3 white onions, finely diced
  • ½ tsp of chilli flakes or ½ fresh red chilli, finely chopped
  • 3 tbsp of Lebanese spice blend (lemon oil, sumac, pomegranate seeds, parsley, roasted cumin and coriander seeds)
  • 1 flat tsp of salt
  • 2 cans of chopped tomatoes
  • 1 tbsp cinnamon
  • 1 tbsp sumac
  • 2 tbsp tomato puree
  • 2 tbsp tomato puree

Roasted Aubergine Labna

  • 1 small aubergine
  • 6 garlic cloves
  • 300ml thick, full-fat Greek yoghurt
  • ½ lemon
  • ½ bunch of mint
  • 2 tbsp tahini
  • 2 tsp sumac

Homemade Za’atar

  • 4 tbsp sesame seeds
  • 4 tbsp fresh oregano, finely chopped
  • 4 tsp dried marjoram
  • 4 tsp ground sumac
  • 1 tsp sea salt
  • 4 tsp ground cumin

Additional ingredients

  • Fresh spinach
  • Cumin-infused olives
  • Sumac
  • Lemon juice
  1. For the lamb Fry the diced onions in a little oil until translucent, then add the minced lamb, breaking it down in to fine mince, and fry. Cook the lamb for 30-45 minutes until all the natural fat and juices are gone. You can use a cup and drain excess fat off after 25 minutes to speed up this process. When the lamb is a dry mixture, add the chilli flakes, fresh chilli, spice blend, salt and chopped tomatoes. Stir in well until simmering. Cook for a further 15 minutes before adding the sumac, cinnamon and tomato puree. Cook for 10 more minutes until you have a rich mixture with a thick sauce. Add the raisins and season to taste. Leave to one side for 10 minutes before serving.

  2. For the Aubergine Labna - Roast the aubergine whole alongside a whole garlic bulb for 30 minutes at 180°C. Allow to cool before cutting in half and scooping the flesh into a food processor or blender. Peel 6 cloves of the roasted garlic and add to the blender with the mint and juice of half a lemon. Blitz for 30 seconds. Measure out the Greek yoghurt, add the sumac and tahini, and place all three into the aubergine puree. Blitz for a further 30 seconds. Season with a little salt and pepper if required and refrigerate for 30 minutes or until needed.

  3. For the homemade Za'atar - In a dry pan, toast the sesame seeds on a high heat for one to two minutes. Place all the ingredients in a blender and process until finely mixed. Store in a jar for up to a week. You can use the za’atar on homemade hummous, omelettes and on a lovely fresh vine tomato salad with mint, black olives and griddled halloumi. It’s like the Middle Eastern salt and pepper - they use it on many dishes.

  4. For the flatbread - Warm a shop-bought flatbread in a dry frying pan, on a griddle or barbeque, or under a grill for 30-45 seconds.Place it on a board or flat plate and build up the flatbread. We make a tomato, parsley and harissa base, a bit like a pizza base, but you can also use a good garlic olive oil or a ready-made harissa sauce or tomato sauce. Thinly spread the sauce on the flatbread using a pastry brush. Next, spoon two or three tablespoons of minced lamb onto the bread and roughly spread. In three places add a dollop of aubergine labna, and in between add 8-10 infused black olives and a handful of baby spinach leaves. Then squeeze a segment of fresh lemon across the top, with a teaspoon of za’atar and a teaspoon of sumac. Serve immediately like a pizza or roll it and eat it like a burrito. It really is a taste sensation. We love them and so do our foodie followers!

by Now Then Sheffield

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