A very hands on dinner! Make your own flatbread and top it with crispy, fresh and delicious toppings. Crispy beans, ostrich goulash, and hummus. Finished off with pickled onions, green leaves and fresh parsley.
Ostrich Goulash Flatbread
Ostrich Goulash Flatbread
with homemade hummus & pickled onions
Hands on Time: 30 - 50 minutes
Overall Time: 50 - 75 minutes
Ingredients:
- Cannellini Beans
- Free-range Ostrich Goulash
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Greek Yoghurt
- Green Leaves
- NOMU Moroccan Rub
- Ostrich
- Red Onion
- Self-raising Flour
- Tahini
- Tomato
- Tomatoes
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Sugar/Sweetener/Honey
- Blender
- Paper Towel
- Butter (optional)
ROAST & PICKLE
Preheat the oven to 200°C. Place ½ the cannelini beans on a roasting tray, coat with some oil and season. Pop in the oven and roast for 8-10 until starting to crisp. In a bowl, add the vinegar, 1 tsp of a sweetener of choice, 15ml of water, and seasoning. Mix until the sweetener of choice is fully dissolved. Add the sliced onion, toss until fully coated, and set aside to pickle.
MAKE THE DOUGH
Set aside 1 tsp of flour. Place the rest in a bowl with a good pinch of salt and ½ the grated garlic. Using your hands, rub in 10ml of oil until it forms breadcrumbs. Mix in 35ml of yoghurt until combined into a sticky ball. If too dry, mix in water in 5ml increments until combined. Use ½ of the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 2-3 pieces and roll into balls. Cover with cling wrap and pop in the fridge.
YUMMUS HUMMUS
In a blender, place the remaining cannellini beans, the tahini, the remaining garlic (to taste), the remaining yoghurt, seasoning, and 30ml of olive oil. Pulse until smooth. Add water in 5ml increments if it’s too thick for your liking. On completion, add ½ the chopped parsley and mix until fully combined.
FLATBREAD FIESTA
Spread the reserved flour across a flat surface. Place the dough balls on top and use a rolling pin to shape into flat discs of 10-12cm in diameter. Place a pan over a high heat with a small drizzle of oil or a knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion and allow to drain on paper towel.
CRISPY GOULASH
Pat dry the ostrich with some paper towel and slice into small chunks. Return the pan to a high heat with a drizzle of oil. When hot, sear the ostrich pieces for 1-2 minutes until browned. In the final 1-2 minutes, lower the heat and baste the pieces with the rub. Remove from the heat and season to taste. Drain the pickling liquid from the onions.
TIME TO DINE!
Lay down the toasty flatbreads. Smear with ½ the homemade cannellini hummus, and scatter over the pickled onions, the crispy beans and the juicy ostrich. Top with the rinsed green leaves, the diced tomato, and dollops of the remaining hummus. Garnish with the remaining parsley and serve any remaining fillings on the side. Tuck in!
Cannellini Beans - 120g
White Wine Vinegar - 15ml
Red Onion - 1
Self-raising Flour - 125ml
Garlic Clove - 1
Greek Yoghurt - 85ml
Tahini - 15ml
Fresh Parsley - 4g
Free-range Ostrich Goulash - 150g
NOMU Moroccan Rub - 10ml
Green Leaves - 20g
Tomato - 1
ROAST & PICKLE
Preheat the oven to 200°C. Place ½ the cannelini beans on a roasting tray, coat with some oil and season. Pop in the oven and roast for 10-12 until starting to crisp. In a bowl, add the vinegar, 2 tsp of a sweetener of choice, 30ml of water, and seasoning. Mix until the sweetener of choice is fully dissolved. Add the sliced onion, toss until fully coated, and set aside to pickle.
MAKE THE DOUGH
Set aside 2 tsp of flour. Place the rest in a bowl with a good pinch of salt and ½ the grated garlic. Using your hands, rub in 20ml of oil until it forms breadcrumbs. Mix in 70ml of yoghurt until combined into a sticky ball. If too dry, mix in water in 5ml increments until combined. Use ½ of the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 2-3 pieces per portion, and roll into balls. Cover with cling wrap and pop in the fridge.
YUMMUS HUMMUS
In a blender, place the remaining cannellini beans, the tahini, the remaining garlic (to taste), the remaining yoghurt, seasoning, and 60ml of olive oil. Pulse until smooth. Add water in 5ml increments if it’s too thick for your liking. On completion, add ½ the chopped parsley and mix until fully combined.
FLATBREAD FIESTA
Spread the reserved flour across a flat surface. Place the dough balls on top and use a rolling pin to shape into flat discs of 10-12cm in diameter. Place a pan over a high heat with a small drizzle of oil or a knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion and allow to drain on paper towel.
CRISPY GOULASH
Pat dry the ostrich with some paper towel and slice into small chunks. Return the pan to a high heat with a drizzle of oil. When hot, sear the ostrich pieces for 1-2 minutes until browned. In the final 1-2 minutes, lower the heat and baste the pieces with the rub. Remove from the heat and season to taste. Drain the pickling liquid from the onions.
TIME TO DINE!
Lay down the toasty flatbreads. Smear with ½ the homemade cannellini hummus, and scatter over the pickled onions, the crispy beans and the juicy ostrich. Top with the rinsed green leaves, the diced tomato, and dollops of the remaining hummus. Garnish with the remaining parsley and serve any remaining fillings on the side. Tuck in!
Cannellini Beans - 240g
White Wine Vinegar - 30ml
Red Onion - 1
Self-raising Flour - 250ml
Garlic Clove - 1
Greek Yoghurt - 170ml
Tahini - 30ml
Fresh Parsley - 8g
Free-range Ostrich Goulash - 300g
NOMU Moroccan Rub - 20ml
Green Leaves - 40g
Tomato - 1
ROAST & PICKLE
Preheat the oven to 200°C. Place ½ the cannelini beans on a roasting tray, coat with some oil and season. Pop in the oven and roast for 12-15 until starting to crisp. In a bowl, add the vinegar, 3 tsp of a sweetener of choice, 45ml of water, and seasoning. Mix until the sweetener of choice is fully dissolved. Add the sliced onion, toss until fully coated, and set aside to pickle.
MAKE THE DOUGH
Set aside 1 tbsp of flour. Place the rest in a bowl with a good pinch of salt and ½ the grated garlic. Using your hands, rub in 30ml of oil until it forms breadcrumbs. Mix in 100ml of yoghurt until combined into a sticky ball. If too dry, mix in water in 5ml increments until combined. Use ½ of the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 2-3 pieces per portion, and roll into balls. Cover with cling wrap and pop in the fridge.
YUMMUS HUMMUS
In a blender, place the remaining cannellini beans, the tahini, the remaining garlic (to taste), the remaining yoghurt, seasoning, and 90ml of olive oil. Pulse until smooth. Add water in 5ml increments if it’s too thick for your liking. On completion, add ½ the chopped parsley and mix until fully combined.
FLATBREAD FIESTA
Spread the reserved flour across a flat surface. Place the dough balls on top and use a rolling pin to shape into flat discs of 10-12cm in diameter. Place a pan over a high heat with a small drizzle of oil or a knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion and allow to drain on paper towel.
CRISPY GOULASH
Pat dry the ostrich with some paper towel and slice into small chunks. Return the pan to a high heat with a drizzle of oil. When hot, sear the ostrich pieces for 1-2 minutes until browned. You may need to do this in batches. In the final 1-2 minutes, lower the heat and baste the pieces with the rub. Remove from the heat and season to taste. Drain the pickling liquid from the onions.
TIME TO DINE!
Lay down the toasty flatbreads. Smear with ½ the homemade cannellini hummus, and scatter over the pickled onions, the crispy beans and the juicy ostrich. Top with the rinsed green leaves, the diced tomato, and dollops of the remaining hummus. Garnish with the remaining parsley and serve any remaining fillings on the side. Tuck in!
Cannellini Beans - 360g
White Wine Vinegar - 45ml
Red Onion - 1
Self-raising Flour - 375ml
Garlic Cloves - 2
Greek Yoghurt - 200ml
Tahini - 45ml
Fresh Parsley - 12g
Free-range Ostrich Goulash - 450g
NOMU Moroccan Rub - 30ml
Green Leaves - 60g
Tomatoes - 2
ROAST & PICKLE
Preheat the oven to 200°C. Place ½ the cannelini beans on a roasting tray, coat with some oil and season. Pop in the oven and roast for 15-20 until starting to crisp. In a bowl, add the vinegar, 4 tsp of a sweetener of choice, 60ml of water, and seasoning. Mix until the sweetener of choice is fully dissolved. Add the sliced onion, toss until fully coated, and set aside to pickle.
MAKE THE DOUGH
Set aside 2 tbsp of flour. Place the rest in a bowl with a good pinch of salt and ½ the grated garlic. Using your hands, rub in 40ml of oil until it forms breadcrumbs. Mix in 140ml of yoghurt until combined into a sticky ball. If too dry, mix in water in 5ml increments until combined. Use ½ of the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 2-3 pieces per portion, and roll into balls. Cover with cling wrap and pop in the fridge.
YUMMUS HUMMUS
In a blender, place the remaining cannellini beans, the tahini, the remaining garlic (to taste), the remaining yoghurt, seasoning, and 120ml of olive oil. Pulse until smooth. Add water in 5ml increments if it’s too thick for your liking. On completion, add ½ the chopped parsley and mix until fully combined.
FLATBREAD FIESTA
Spread the reserved flour across a flat surface. Place the dough balls on top and use a rolling pin to shape into flat discs of 10-12cm in diameter. Place a pan over a high heat with a small drizzle of oil or a knob of butter. When hot, cook the flatbreads one at a time for 2 minutes per side until heated through and lightly crisped. Remove from the pan on completion and allow to drain on paper towel.
CRISPY GOULASH
Pat dry the ostrich with some paper towel and slice into small chunks. Return the pan to a high heat with a drizzle of oil. When hot, sear the ostrich pieces for 1-2 minutes until browned. You may need to do this in batches. In the final 1-2 minutes, lower the heat and baste the pieces with the rub. Remove from the heat and season to taste. Drain the pickling liquid from the onions.
TIME TO DINE!
Lay down the toasty flatbreads. Smear with ½ the homemade cannellini hummus, and scatter over the pickled onions, the crispy beans and the juicy ostrich. Top with the rinsed green leaves, the diced tomato, and dollops of the remaining hummus. Garnish with the remaining parsley and serve any remaining fillings on the side. Tuck in!
Cannellini Beans - 480g
White Wine Vinegar - 60ml
Red Onion - 1
Self-raising Flour - 500ml
Garlic Cloves - 2
Greek Yoghurt - 250ml
Tahini - 60ml
Fresh Parsley - 15g
Free-range Ostrich Goulash - 600g
NOMU Moroccan Rub - 40ml
Green Leaves - 80g
Tomatoes - 2
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