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
Middle Eastern Lamb Flatbread
with pistachio nuts, rustic carrot hummus & kale
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Middle Eastern Lamb Flatbread?
The preparation time for Middle Eastern Lamb Flatbread with pistachio nuts, rustic carrot hummus & kale is between 15 and 30 minutes.
What is the total time required to make Middle Eastern Lamb Flatbread with pistachio nuts, rustic carrot hummus & kale?
The total time required to make Middle Eastern Lamb Flatbread with pistachio nuts, rustic carrot hummus & kale is between 40 and 55 minutes.
How many servings does Middle Eastern Lamb Flatbread provide?
4 servings
What are the main ingredients in Middle Eastern Lamb Flatbread?
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
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?
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
How many calories does Middle Eastern Lamb Flatbread have?
1021 calories
How much fat content does Middle Eastern Lamb Flatbread have?
grams
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