Lamb and Yoghurt Flatbread

Name: Lamb and Yoghurt Flatbread
Total time: 30 min
Yield: 4
Cuisine: Arabic
Ingredients: 2 thin, arabic Flatbread; 14 ozs minced lamb; 1.125 cups dried chickpeas; 2 Tbsps olive oil; 2 cloves garlic cloves; 0.5 bunch mint; 1.125 cups Yogurt; ground cinnamon; salt; freshly ground peppers; cayenne pepper; ground Cumin; 0.333 cup Pine nuts

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Ingredients

for

servings

Ingredients: 2 thin, arabic Flatbread; 14 ozs minced lamb; 1 ⅛ cups dried chickpeas; 2 Tbsps olive oil; 2 cloves garlic cloves; 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?

Yogurt chickpeas Pine nuts olive oil garlic clove mint

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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

Soak the chick-peas overnight. Then cook in salted water for about 40 minutes, or until done.

Peel and finely chop the garlic.

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.

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.

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.

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