Crispy lamb with hummus and flatbread
This is an adapted version of a Foodbusker recipe with some of my own twists. Like all of my recipes, it's been one that I've tweaked around with for a while. It's heavy on the spices and is an absolute celebration of various cuisines from the Middle East. You can easily swap out the lamb for aubergine if you'd prefer a veggie/vegan version. It's a bit more involved than other recipes I've done, and the ingredient list is a long one, but it is definitely worth it. The flavours are big and bold, but work really well with each other.
Ingredients (serves 3-4):
For the Lamb
500g Lamb mince (ideally at least 15% fat)
2 tbsp ground cumin
1 tbsp chilli flakes
2 tbsp cinnamon
1 tbsp sumac
1 tbsp ground coriander
Small bunch of coriander, parsley and mint
Zhoug and/or Harissa paste (optional)
For the Hummus
1.5 tins chickpeas
4 tbsp tahini
1/2 clove garlic, roughly chopped
1 tsp ground coriander
1 tbsp ground cumin
3 tbsp olive oil
Honey, to taste (optional)
Zest and juice of 1 lemon
For the flatbreads
250g plain flour
2 tbsp chilli flakes
2 tbsp cumin seeds
Begin by making the hummus. Drain the cans of chickpeas, reserving the chickpea water (aquafaba). Add in the 1.5 tins of chickpeas (reserving 2 tbsp of drained chickpeas for later) into a food processor, along with the tahini, lemon zest, half of the garlic clove and spices. Blitz until your desired consistency is reached (I like mine quite smooth, so usually blitz for longer). Taste and check for seasoning. Add in more oil, salt, pepper, lemon juice or honey, according to your preferences. Blitz again to combine, then set aside.
Roughly chop your mint, parsley and coriander, then set aside.
For the flatbreads, mix the flour, spices and a good amount of salt and pepper in a large bowl. Add in a good glug of olive oil, then add in enough water to allow the dough to come together, but not be sticky. I usually find its about Xml.
Mix the dough together, then divide into 6 and roll out into thin flatbreads, about as thick as a 50p piece. You can use plenty of excess flour at this stage - we want to avoid them sticking.
Heat a frying pan on a medium to high heat. Once the pan is up to temperature, shake any excess flour off the flatbread, and drop into the dry pan (no oil). Cook until there are charred black spots appearing on the bottom (it should puff up slightly on top), about 1-2 minutes, then flip and repeat for the other side. Repeat for all remaining flatbreads. Chop into long shards and set aside.
Clean out the pan, then place back on a medium heat. Toast your flaked almonds until golden brown, then set aside with the garnishes.
In the same pan on a medium high heat, add in a small glug of olive oil (you wont need much because the lamb is fatty), then add in the lamb mince, being careful to try and separate the strands rather than squash it. You want to try and keep the starnds separate if possible rather than squish them together. Immediately add in the spices and a good amount of salt and pepper. Cook until the lamb is crispy and dark on all sides and the spices are toasted and aromatic, then set aside.
Using the leftover lamb fat/oil, add the reserved 2 tbsp drained chickpeas, and fry on a high heat until crispy.
To serve, place a large amount of hummus down in a bowl/plate. Scatter the lamb on top, then scatter over the herbs, almonds, crispy chickpeas and pomegranate seeds. To finish, drizzle with olive oil and pomegranate molasses and push the flatbread shards into the hummus at the side.
I really hope you enjoy making this. It's become one of my absolute staples since I first made it. As always, if you do make it, then take a picture on instagram and tag me @OTCooks_Eats, as I love seeing your recreations!