Lamb and Feta Flatbread with Yoghurt and Sumac

• 500 glamb mince
• 2 tbsptomato purée
• 1onion, finely diced
• 3garlic cloves, finely grated
• 1½ tspground cumin
• ½ tspdried chilli flakes
• 2 tbspolive oil, divided
• 1 tspground coriander
• 30 mllemon juice
• 2red peppers, deseeded and cut into thin strips
• 1 tspsumac
• 200 gGreek yoghurt
• 1½ tspsumac
• Fine salt, to taste
• 150 gfeta, crumbled
• 4flatbreads, about 60 g each
• 15 gmint leaves, torn, optional (optional)
• 1lemon, cut into wedges (optional)
• Black pepper, to taste

Method

1. 1Heat the oven to 220°C/200°C fan. Toss the red pepper strips with 1 tbsp olive oil, 1 tsp sumac and a generous pinch of salt on a baking tray, spread them in a single layer, and roast for 20–22 minutes until softened and lightly charred at the edges. Crowded peppers steam; spaced peppers char.
2. 2Mix the Greek yoghurt with 1 tsp sumac and 15 ml lemon juice. Season lightly and set aside. Reserve the remaining ½ tsp sumac for finishing.
3. 3Pat the lamb mince dry with kitchen paper and season generously with salt and pepper. Wet mince won't brown.
4. 4Heat 1 tbsp olive oil in a large stainless or cast-iron frying pan over a high heat until it shimmers. Add the lamb in two batches, pressing each batch into a single layer and leaving it untouched for 2 minutes before breaking it up. Leave enough space for steam to escape. That is how the meat browns rather than poaches. Cook each batch for 5–6 minutes total until deeply bronzed with crisp edges, lifting out the first batch before adding the second. Return all the lamb to the pan.
5. 5Reduce the heat to medium and add the onion. Cook for 4–5 minutes, scraping up the brown stuck bits from the base of the pan as the onion releases its moisture, until softened and translucent.
6. 6Stir in the garlic, cumin, ground coriander and chilli flakes and cook for 30–60 seconds until fragrant and the spices smell toasted. Watch the garlic.
7. 7Stir in the tomato purée and cook for 2 minutes until darkened. Check the lamb reaches 75°C for 30 seconds, then stir in the remaining 15 ml lemon juice and take off the heat.
8. 8Warm the flatbreads directly over a gas flame or in a dry frying pan for 30–40 seconds each side until lightly charred and pliable.
9. 9Spread each warm flatbread with sumac yoghurt. Add the lamb, roasted peppers and crumbled feta, then finish with the reserved ½ tsp sumac. Add the optional torn mint and lemon wedges if using.

Per serving

kcal

738

protein

41.2g

fibre

5.6g

carbs

48.4g

fat

41.6g