eCook Meal
Middle Eastern Lamb Flatbread
with butter bean hummus, fresh mint & dried cranberries
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R332.53
for 4 servings · R83.13 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R109.99 · 1.20× packR131.99
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Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Flaked Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Dried Cranberries needs 80 gDried Cranberries 250 g 250 g at R85.99 · 32% of packR27.52
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Smoked Paprika needs 10 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Butter Beans needs 480 gButter Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Pizza Base needs 4Easy To Bake Pizza Base Mix 1 kg R39.99 · whole pack (size can't be divided)R39.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Rosemary needs 8 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR1.85
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Middle Eastern Lamb Flatbread?
The preparation time for Middle Eastern Lamb Flatbread with butter bean hummus, fresh mint & dried cranberries is between 25 and 45 minutes.
What is the total time required to make Middle Eastern Lamb Flatbread with butter bean hummus, fresh mint & dried cranberries?
The total time required to make Middle Eastern Lamb Flatbread with butter bean hummus, fresh mint & dried cranberries is between 40 and 65 minutes.
How many servings does Middle Eastern Lamb Flatbread provide?
4 servings
What are the main ingredients in Middle Eastern Lamb Flatbread?
Almonds, Baby Marrow, Butter Beans, Dried Cranberries, Fresh Mint, Garlic, Green Leaves, Lamb Mince, NOMU Moroccan Rub, Pizza Base, Rosemary, Smoked Paprika
What is the nutritional information of Middle Eastern Lamb Flatbread?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Middle Eastern Lamb Flatbread?
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! 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Middle Eastern Lamb Flatbread?
Almonds, Baby Marrow, Butter Beans, Dried Cranberries, Fresh Mint, Garlic, Green Leaves, Lamb Mince, NOMU Moroccan Rub, Pizza Base, Rosemary, Smoked Paprika
How many calories does Middle Eastern Lamb Flatbread have?
calories
How much fat content does Middle Eastern Lamb Flatbread have?
grams