Inspired by the variety of flatbreads popular across the Middle East! Our take is smothered in rosemary-infused butter bean hummus and juicy lamb mince, embellished with a Moroccan rub and dried cranberries and decorated with roast baby marrow, mint, and flaked almonds.
Middle Eastern Lamb Flatbread
Middle Eastern Lamb Flatbread
with butter bean hummus, fresh mint & dried cranberries
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Baby Marrow
- Butter Beans
- Dried Cranberries
- Flaked Almonds
- Fresh Mint
- Fresh Rosemary
- Garlic Clove
- Green Leaves
- Lamb Mince
- NOMU Moroccan Rub
- Pizza Base
- Smoked Paprika
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Tinfoil
- Blender
- Butter (optional)
BAKIN’ BABY MARROW
Preheat the oven to 200°C. Line a roasting tray with tinfoil (it will be used later to cook your pizza). Place the baby marrow chunks on the tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and caramelised, shifting halfway.
TOAST THE ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
SILKY HUMMUS
Place a pot over a low heat with a drizzle of oil or knob of butter. When slightly heated, sauté the smoked paprika (to taste), the rinsed rosemary, and the grated garlic for 2-3 minutes. Add the drained butter beans, stir in 60ml of water, and bring to a simmer. Cook for 4-5 minutes until thickened, stirring occasionally. On completion, remove the rosemary sprigs. Pick off 2-3 leaves and return them to the pot, discarding the remainder. Transfer to a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Return to the pot and season. Cover with a lid and set aside to keep warm.
FRY THE MINCE
Return the pan to a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 2-3 minutes until browned. Stir in the Moroccan Rub and half of the chopped cranberries, and fry for 1-2 minutes until fragrant but not cooked through. Remove from the heat.
PIZZA TIME
Once the baby marrow is cooked, transfer to a bowl. Cover to keep warm and set aside. Discard the tinfoil and return the tray to the oven, increasing the heat to maximum. Once the tray is hot, slide on the base and par bake for 3-5 minutes until light gold. Remove the base from the oven and flip over, leaving the tray inside to keep hot. Spread over the hummus (reserve some for serving) and scatter over the mince. Return to the oven and bake for 2-3 minutes until the base is crispy and the mince is cooked.
CHOW IT DOWN!
Place the pizza on a plate. Scatter over the rinsed green leaves, top with the baby marrow, and dollop over the remaining hummus. Garnish with the toasted almond flakes, the sliced mint, and the remaining cranberries. Slice it up and grab a piece!
Baby Marrow - 100g
Flaked Almonds - 10g
Smoked Paprika - 2,5ml
Fresh Rosemary - 2g
Garlic Clove - 1
Butter Beans - 120g
Lamb Mince - 150g
NOMU Moroccan Rub - 5ml
Dried Cranberries - 20g
Pizza Base - 1
Green Leaves - 20g
Fresh Mint - 4g
BAKIN’ BABY MARROW
Preheat the oven to 200°C. Line a large roasting tray with tinfoil (it will be used later to cook your pizzas). Place the baby marrow chunks on the tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and caramelised, shifting halfway.
TOAST THE ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
SILKY HUMMUS
Place a pot over a low heat with a drizzle of oil or knob of butter. When slightly heated, sauté the smoked paprika (to taste), the rinsed rosemary, and the grated garlic for 2-3 minutes. Add the drained butter beans, stir in 100ml of water, and bring to a simmer. Cook for 5-6 minutes until thickened, stirring occasionally. On completion, remove the rosemary sprigs. Pick off 2-3 leaves and return them to the pot, discarding the remainder. Transfer to a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Return to the pot and season. Cover with a lid and set aside to keep warm.
FRY THE MINCE
Return the pan to a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned. Stir in the Moroccan Rub and half of the chopped cranberries, and fry for 2-3 minutes until fragrant but not cooked through. Remove from the heat.
PIZZA TIME
Once the baby marrow is cooked, transfer to a bowl. Cover to keep warm and set aside. Discard the tinfoil and return the tray to the oven, increasing the heat to maximum. Once the tray is hot, slide on the bases and par bake for 3-5 minutes until light gold. Remove the bases from the oven and flip over, leaving the tray inside to keep hot. Spread over the hummus (reserve some for serving) and scatter over the mince. Return to the oven and bake for 2-3 minutes until the bases are crispy and the mince is cooked.
CHOW IT DOWN!
Place the pizzas on plates. Scatter over the rinsed green leaves, top with the baby marrow, and dollop over the remaining hummus. Garnish with the toasted almond flakes, the sliced mint, and the remaining cranberries. Slice it up and grab a piece!
Baby Marrow - 200g
Flaked Almonds - 20g
Smoked Paprika - 5ml
Fresh Rosemary - 4g
Garlic Clove - 2
Butter Beans - 240g
Lamb Mince - 300g
NOMU Moroccan Rub - 10ml
Dried Cranberries - 40g
Pizza Base - 2
Green Leaves - 40g
Fresh Mint - 8g
BAKIN’ BABY MARROW
Preheat the oven to 200°C. Line a large roasting tray with tinfoil (it will be used later to cook your pizzas). Place the baby marrow chunks on the tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and caramelised, shifting halfway.
TOAST THE ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
SILKY HUMMUS
Place a pot over a low heat with a drizzle of oil or knob of butter. When slightly heated, sauté the smoked paprika (to taste), the rinsed rosemary, and the grated garlic for 2-3 minutes. Add the drained butter beans, stir in 100ml of water, and bring to a simmer. Cook for 5-6 minutes until thickened, stirring occasionally. On completion, remove the rosemary sprigs. Pick off 2-3 leaves and return them to the pot, discarding the remainder. Transfer to a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Return to the pot and season. Cover with a lid and set aside to keep warm.
FRY THE MINCE
Return the pan to a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned. Stir in the Moroccan Rub and half of the chopped cranberries, and fry for 2-3 minutes until fragrant but not cooked through. Remove from the heat.
PIZZA TIME
Once the baby marrow is cooked, transfer to a bowl. Cover to keep warm and set aside. Discard the tinfoil and return the tray to the oven, increasing the heat to maximum. Once the tray is hot, slide on the bases and par bake for 3-5 minutes until light gold. Remove the bases from the oven and flip over, leaving the tray inside to keep hot. Spread over the hummus (reserve some for serving) and scatter over the mince. Return to the oven and bake for 2-3 minutes until the bases are crispy and the mince is cooked.
CHOW IT DOWN!
Place the pizzas on plates. Scatter over the rinsed green leaves, top with the baby marrow, and dollop over the remaining hummus. Garnish with the toasted almond flakes, the sliced mint, and the remaining cranberries. Slice it up and grab a piece!
Baby Marrow - 200g
Flaked Almonds - 20g
Smoked Paprika - 5ml
Fresh Rosemary - 4g
Garlic Clove - 2
Butter Beans - 240g
Lamb Mince - 300g
NOMU Moroccan Rub - 10ml
Dried Cranberries - 40g
Pizza Base - 2
Green Leaves - 40g
Fresh Mint - 8g
BAKIN’ BABY MARROW
Preheat the oven to 200°C. Line a large roasting tray with tinfoil (it will be used later to cook 2 of your 4 pizzas). Place the baby marrow chunks on the tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and caramelised, shifting halfway.
TOAST THE ALMONDS
Place the flaked almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
SILKY HUMMUS
Place a pot over a low heat with a drizzle of oil or knob of butter. When slightly heated, sauté the smoked paprika (to taste), the rinsed rosemary, and the grated garlic for 3-4 minutes. Add the drained butter beans, stir in 200ml of water, and bring to a simmer. Cook for 7-8 minutes until thickened, stirring occasionally. On completion, remove the rosemary sprigs. Pick off 4-5 leaves and return them to the pot, discarding the remainder. Transfer to a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Return to the pot and season. Cover with a lid and set aside to keep warm.
FRY THE MINCE
Return the pan to a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned. Stir in the Moroccan Rub and half of the chopped cranberries, and fry for 3-4 minutes until fragrant but not cooked through. Remove from the heat.
PIZZA TIME
Once the baby marrow is cooked, transfer to a bowl. Cover to keep warm and set aside. Discard the tinfoil and return the tray to the oven, increasing the heat to maximum. Place a second tray in the oven so there’ll be space for all 4 bases. Once the trays are hot, slide on the bases and par bake for 3-5 minutes until light gold. Remove the bases from the oven and flip over, leaving the trays inside to keep hot. Spread over the hummus (reserve some for serving) and scatter over the mince. Return to the oven and bake for 2-3 minutes until the bases are crispy and the mince is cooked.
CHOW IT DOWN!
Place the pizzas on plates. Scatter over the rinsed green leaves, top with the baby marrow, and dollop over the remaining hummus. Garnish with the toasted almond flakes, the sliced mint, and the remaining cranberries. Slice it up and grab a piece!
Baby Marrow - 400g
Flaked Almonds - 40g
Smoked Paprika - 10ml
Fresh Rosemary - 8g
Garlic Clove - 4
Butter Beans - 480g
Lamb Mince - 600g
NOMU Moroccan Rub - 20ml
Dried Cranberries - 80g
Pizza Base - 4
Green Leaves - 80g
Fresh Mint - 15g
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