What are the main ingredients in Middle Eastern Lamb Flatbread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

What is the nutritional information of Middle Eastern Lamb Flatbread?

Calories: 1021, Carbs: 97 grams, Fat: grams, Protein: 53.9 grams, Sugar: 27.5 grams, Salt: 1266 grams

How do I prepare Middle Eastern Lamb Flatbread?

GRAB A PLATE!: Lay the naan bread on a plate or board. Scatter over the wilted kale, the lamb mince, and the caramelised onions. Dollop over the rustic carrot hummus and the minty tzatziki. Side with any leftover toppings. Sprinkle over the chopped pistachios. Time to devour this fragrant treat! ALMOST THERE...: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the naan bread until golden brown, 1-2 minutes per side. COFFEE RUBBED LAMB: Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and the NOMU rub. Work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Remove from the pan and cover. CARAMELISED ONIONS: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover. KALE & MINTY TZATZIKI: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan and cover. In a separate bowl, combine the coconut yoghurt, the diced cucumber, the chopped mint, and seasoning. RUSTIC CARROT HUMMUS: Boil the kettle. Place a pot over medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the carrot pieces in a colander over the pot. Cover and steam until cooked through and soft, 15-20 minutes. Drain and return to the pot. Stir in the tahini, the grated garlic, and seasoning. Mash with a fork or potato masher until desired consistency.

What should be prepared from my kitchen to make Middle Eastern Lamb Flatbread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

Middle Eastern Lamb Flatbread

Golden naan is topped with kale, lamb mince, and perfectly caramelised onions. Dolloped with homemade rustic carrot hummus and made-from-scratch minty tzatziki. The perfect way to end your day!

Middle Eastern Lamb Flatbread

with pistachio nuts, rustic carrot hummus & kale

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Carrot
Coconut Yoghurt
Cucumber
Free-range Lamb Mince
Fresh Mint
Garlic Clove
Garlic Cloves
Kale
Naan Bread
Naan Breads
NOMU Coffee Rub
Onion
Onions
Pistachio Nuts
Tahini

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Sugar/Sweetener/Honey

Serves 1

RUSTIC CARROT HUMMUS
Boil the kettle. Place a pot over medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the carrot pieces in a colander over the pot. Cover and steam until cooked through and soft, 15-20 minutes. Drain and return to the pot. Stir in the tahini, the grated garlic, and seasoning. Mash with a fork or potato masher until desired consistency.
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
KALE & MINTY TZATZIKI
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan and cover. In a separate bowl, combine the coconut yoghurt, the diced cucumber, the chopped mint, and seasoning.
COFFEE RUBBED LAMB
Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and the NOMU rub. Work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Remove from the pan and cover.
ALMOST THERE...
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the naan bread until golden brown, 1-2 minutes per side.
GRAB A PLATE!
Lay the naan bread on a plate or board. Scatter over the wilted kale, the lamb mince, and the caramelised onions. Dollop over the rustic carrot hummus and the minty tzatziki. Side with any leftover toppings. Sprinkle over the chopped pistachios. Time to devour this fragrant treat!

Carrot - 240g
Tahini - 15ml
Garlic Clove - 1
Onion - 1
Kale - 50g
Coconut Yoghurt - 50ml
Cucumber - 50g
Fresh Mint - 3g
Free-range Lamb Mince - 150g
NOMU Coffee Rub - 10ml
Naan Bread - 1
Pistachio Nuts - 5g

Download the Recipe

Serves 2

RUSTIC CARROT HUMMUS
Boil the kettle. Place a pot over medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the carrot pieces in a colander over the pot. Cover and steam until cooked through and soft, 15-20 minutes. Drain and return to the pot. Stir in the tahini, the grated garlic, and seasoning. Mash with a fork or potato masher until desired consistency.
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
KALE & MINTY TZATZIKI
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan and cover. In a separate bowl, combine the coconut yoghurt, the diced cucumber, the chopped mint, and seasoning.
COFFEE RUBBED LAMB
Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and the NOMU rub. Work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Remove from the pan and cover.
ALMOST THERE...
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the naan bread until golden brown, 1-2 minutes per side.
GRAB A PLATE!
Lay the naan bread on a plate or board. Scatter over the wilted kale, the lamb mince, and the caramelised onions. Dollop over the rustic carrot hummus and the minty tzatziki. Side with any leftover toppings. Sprinkle over the chopped pistachios. Time to devour this fragrant treat!

Carrot - 480g
Tahini - 30ml
Garlic Clove - 1
Onion - 1
Kale - 100g
Coconut Yoghurt - 100ml
Cucumber - 100g
Fresh Mint - 5g
Free-range Lamb Mince - 300g
NOMU Coffee Rub - 20ml
Naan Breads - 2
Pistachio Nuts - 10g

Download the Recipe

Serves 3

RUSTIC CARROT HUMMUS
Boil the kettle. Place a pot over medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the carrot pieces in a colander over the pot. Cover and steam until cooked through and soft, 20-25 minutes. Drain and return to the pot. Stir in the tahini, the grated garlic, and seasoning. Mash with a fork or potato masher until desired consistency.
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
KALE & MINTY TZATZIKI
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 3-5 minutes. Remove from the pan and cover. In a separate bowl, combine the coconut yoghurt, the diced cucumber, the chopped mint, and seasoning.
COFFEE RUBBED LAMB
Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and the NOMU rub. Work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Remove from the pan and cover.
ALMOST THERE...
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the naan bread until golden brown, 1-2 minutes per side.
GRAB A PLATE!
Lay the naan bread on a plate or board. Scatter over the wilted kale, the lamb mince, and the caramelised onions. Dollop over the rustic carrot hummus and the minty tzatziki. Side with any leftover toppings. Sprinkle over the chopped pistachios. Time to devour this fragrant treat!

Carrot - 720g
Tahini - 45ml
Garlic Cloves - 2
Onions - 2
Kale - 150g
Coconut Yoghurt - 150ml
Cucumber - 150g
Fresh Mint - 8g
Free-range Lamb Mince - 450g
NOMU Coffee Rub - 30ml
Naan Breads - 3
Pistachio Nuts - 15g

Download the Recipe

Serves 4

RUSTIC CARROT HUMMUS
Boil the kettle. Place a pot over medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the carrot pieces in a colander over the pot. Cover and steam until cooked through and soft, 20-25 minutes. Drain and return to the pot. Stir in the tahini, the grated garlic, and seasoning. Mash with a fork or potato masher until desired consistency.
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
KALE & MINTY TZATZIKI
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 3-5 minutes. Remove from the pan and cover. In a separate bowl, combine the coconut yoghurt, the diced cucumber, the chopped mint, and seasoning.
COFFEE RUBBED LAMB
Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and the NOMU rub. Work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Remove from the pan and cover.
ALMOST THERE...
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the naan bread until golden brown, 1-2 minutes per side.
GRAB A PLATE!
Lay the naan bread on a plate or board. Scatter over the wilted kale, the lamb mince, and the caramelised onions. Dollop over the rustic carrot hummus and the minty tzatziki. Side with any leftover toppings. Sprinkle over the chopped pistachios. Time to devour this fragrant treat!