Lamb and Yoghurt Flatbread

0
Average: 0 (0 votes)
(0 votes)
Lamb and Yoghurt Flatbread
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
568
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie568 kcal(27 %)
Protein37.11 g(38 %)
Fat30.64 g(26 %)
Carbohydrates38.47 g(26 %)
Sugar added0 g(0 %)
Roughage5.26 g(18 %)
Vitamin A40.93 mg(5,116 %)
Vitamin D0 μg(0 %)
Vitamin E0.33 mg(3 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.46 mg(42 %)
Niacin12.36 mg(103 %)
Vitamin B₆0.27 mg(19 %)
Folate122.01 μg(41 %)
Pantothenic acid0.86 mg(14 %)
Biotin1.98 μg(4 %)
Vitamin B₁₂2.97 μg(99 %)
Vitamin C2.25 mg(2 %)
Potassium515.03 mg(13 %)
Calcium174.42 mg(17 %)
Magnesium48.6 mg(16 %)
Iron4.93 mg(33 %)
Zinc7.17 mg(90 %)
Saturated fatty acids8.37 g
Cholesterol91.95 mg

Ingredients

for
4
Ingredients
2 thin, arabic Flatbread
14 ounces minced lamb
1 ⅛ cups dried chickpeas
2 tablespoons olive oil
2 cloves garlic
½ bunch mint
1 ⅛ cups Yogurt
ground cinnamon
salt
freshly ground peppers
cayenne pepper
ground Cumin
0.333 cup Pine nuts
How healthy are the main ingredients?
YogurtchickpeasPine nutsolive oilgarlicmint
Preparation

Kitchen utensils

1 Cutting board, 1 Sieve, 1 deep bowl, 1 Immersion blender, 1 Long-handled spoon, 4 hohe Champagne glasses, 1 Tweezers

Preparation steps

1.
Soak the chick-peas overnight. Then cook in salted water for about 40 minutes, or until done.
2.
Peel and finely chop the garlic.
3.
Pick the mint leaves from their stalks (reserve a few leaves to garnish) and chop finely. Mix with the yoghurt and garlic and season to taste with salt and pepper.
4.
Toast the pine nuts in a dry frying pan until golden brown. Take out of the pan and put the oil into the pan. Fry the mince in the oil, breaking it up to brown right through. Season with salt, cinnamon, cumin and cayenne pepper.
5.
Bake the flatbreads in the oven, break into pieces and divide between the dishes. Add a little of the minted yoghurt, then layers of drained chick-peas and minced lamb. Scatter with pine nuts and serve garnished with mint.