LAMB AND POMEGRANATE FLATBREAD
- 2 tbsps Slivered Almonds
- 11 ozs Lamb Mince
- 2 tsps Ras el Hanout
- 2/3 cup Grated Mozeralla
- 1/2 cup Greek Style Yogurt
- 1 Fennel Bulb, finely shaved
- 1/2 Red Onion, thinly sliced
- 1/2 cup Pomegranate Seeds
- 1/4 cup Fresh Mint Leaves
- 1/2 cup Coriander Leaves
- Extra Virgin Olive Oil
- 1 1/2 cups Flour
- 1/2 tsp Salt
- 1/2 cup Warm Water
- Pinch of Sumac, to serve
Preheat oven to 425. Line two baking trays with baking paper.
Heat a large frying pan over medium heat. Add the almonds and cook, tossing, for 2 minutes or until toasted. Transfer to a bowl.
Add lamb to pan and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until lamb changes color. Add ras el hanout and cook for 1 minute or until aromatic. Add almonds and stir to combine. Remove from heat. Season with salt and pepper to taste.
To make flatbread, combine the flour and salt in a bowl. Add the water and oil. Stir until the mixture comes together. Turn onto a lightly floured surface and knead for 5 minutes or until smooth. Divide mixture into 2 even portions.
Roll each portion of dough out to a 16-inch oval. Place flatbread on prepared trays and sprinkle evenly with mozzarella, then top with lamb mixture. Bake, swapping trays halfway through cooking, for 10-15 minutes or until golden brown and crisp.
Place flatbread on serving plates. Drizzle with yogurt. Top with fennel, onion, pomegranate, mint and coriander. Sprinkle with the sumac and drizzle with oil.