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Donal Skehan
Lamb Mince Flatbreads, Zhoug & Pickled Slaw | DonalSkehan.com
  • real-time-recipes

Lamb Mince Flatbreads, Zhoug & Pickled Slaw

November 18

This dish was inspired from my recent trip to Turkey where I fell in love with lahmacun, which is a wonderful turkish flatbread pizza.  Its served with lots of crunchie veggies and is easy to do, particularly if you have a crowd to feed.  It’s all about bold flavours and vibrant contrasts: juicy, spiced lamb mince cooked crispy on a warm flatbread, topped with tangy, crunchy slaw, and finished with the zesty kick of zhoug. It’s a street food-inspired feast that’s fresh, fun, and totally satisfying.

 

 

  • serves Serves 4
  • time 40 mins

Method

  1. 1. Begin by slicing the cabbage and red onion - use a mandoline or julienne peeler to make this job A LOT quicker!
  2. 2. Slice the pickled peppers and place into the bowl then pour over 4 tablespoons of the liquid from the peppers. Stir to combine then season with salt and pepper. Tear in the flat leaf parsley and add a good glug of extra virgin olive oil before mixing everything together.
  3. 3. Make your zhoug by blitzing together all the ingredients in a mini blender - pour into a serving bowl and set aside
  4. 4. Grate the tomato and onion on the coarse side of a box grater and grate the garlic on the fine side.
  5. 5. Place the lamb mince, garlic, grated tomato and onion into a large bowl. Season with cinnamon, cumin, coriander, salt, pepper and mix with your hands until well combined. Finally add one egg white to bring it all together.
  6. 6. Spread the lamb mixture thinly over the flatbreads, sprinkle with black pepper and cumin and get a pan on over a medium heat.
  7. 7. Cook the flatbreads, meat side down, for a few minutes until the meat has browned and is crisp. Continue to cook until all the flatbreads are cooked.
  8. 8. Now, pile the slaw on top of the flatbreads and drizzle with the zhoug, add a little extra coriander, some salt and olive oil then roll up and enjoy.

Ingredients

For the lamb:

14 oz lamb mince

½ tsp ground cinnamon

½ tsp ground cumin

½ tsp ground coriander

1 clove garlic, grated

1 large tomato, grated

1 onion, grated

4 flatbreads, store-bought

Olive oil, for cooking

Sea salt & freshly ground black pepper, to taste

For the slaw:

½ head red cabbage

1 red onion

6 long green pickled chillies, thinly sliced, plus 4 tbsp of their liquid

Handful of flat-leaf parsley

For the zhoug:

Large handful of cilantro

Large handful of parsley

4 long pickled chillies, stems removed

1 clove garlic

Pinch of cumin powder

⅓ cup extra virgin olive oil (100 ml)

Sea salt & black pepper, to taste

400g lamb mince

½ tsp ground cinnamon

½ tsp ground cumin

½ tsp ground coriander 

1 clove garlic, grated

1 large tomato, grated

1 onion, grated

4 flatbreads, shop bought 

Olive oil

Sea salt and freshly ground black pepper 

For the slaw:

½ head red cabbage

1 red onion

6 long green pickled chillies, thinly sliced, plus 4 tbsps of their liquid

Handful of flat-leaf parsley

For the zhoug:

Large handful of coriander

Large handful of parsley

4 long pickled chillies, stems removed

1 clove garlic

Pinch cumin powder

100l extra virgin olive oil 

Sea salt and black pepper