Dinner
Pomegranate, Chilli and Walnut Lamb Flatbread
A Persian-inspired open flatbread, slow-braised lamb shoulder pulled and dressed with pomegranate molasses, Aleppo chilli, and toasted walnuts so that sweet, sour, and heat are all structurally present in every bite.
$8
20 minsPrep
30 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
685Calories
35gProtein
38gFat
52gCarbs
8gSugar
6gFiber
820mgSodium
78mgChol
0gSat Fat
Goes well with
Pomegranate Wheat Beer
local
Armenian Coffee
international
High Protein
fusion-kitchen
Instructions
1
Prep
Finely grate 1 garlic clove. In a small bowl, whisk together 1.5 tbsp pomegranate molasses, 1 tsp Aleppo chilli flakes, 1 tbsp olive oil, and 1 tbsp lemon juice. Toast 30g walnuts in a dry pan over medium heat 2–3 minutes until fragrant, then roughly chop. Warm the flatbread.
2
Saute
Heat 1 tbsp olive oil in a frying pan over medium-high. Add 180g lamb mince and cook 5–6 minutes, breaking up with a spoon, until browned and liquid has evaporated. Add garlic, 0.5 tsp cumin, 0.25 tsp cinnamon, 0.5 tsp salt, and 0.25 tsp pepper. Stir 1 minute until fragrant.
3
Finish
Remove lamb from heat. Pour the pomegranate dressing over the warm lamb and toss until fully coated, ensuring every piece is glossy and well combined.
4
Plate
Spread 80g labneh evenly across the warmed flatbread. Pile dressed lamb over the labneh. Scatter toasted walnuts, 2 tbsp pomegranate seeds, 5g mint leaves, and 5g parsley over the top. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g lamb mince
- 4 tbsp4 tbsp olive oil
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1 tsp1 tsp fine sea salt
- 1/2 tsp1/2 tsp black pepper
- 3 tbsp3 tbsp pomegranate molasses
- 2 tsp2 tsp Aleppo chilli flakes
- 2 tbsp2 tbsp lemon juice
- 22 large flatbread
- 160g160g labneh
- 60g60g walnuts
- 4 tbsp4 tbsp pomegranate seeds
- 10g10g fresh mint leaves
- 10g10g fresh flat-leaf parsley
