EASTER ZA’ATAR FLATBREADS WITH CRISP SPICED MINCED LAMB & HALLOUMI

by Zarina

Yay!!  It’s bank holiday weekend!  How fun would this look on your Easter lunch table!? 

I pimped up the Maneesh, Middle Eastern Flatbread recipe from Great British Chefs with some of my crispy spiced lamb, grated halloumi, red onions, pomegranate and red onions and DAMN it was good!

This homemade za’atar is made from sesame seeds, dried thyme, oregano and marjoram, sumac and olive oil is soooo flavourful… then combined with my crispy spiced lamb and Halloumi cheese it was pure HEAVEN!  I did make a tahini drizzle too  (not pictured) for extra moistness to go with the flatbreads.

CHEATS TIP: Buy large flatbreads, get the kids involved to cut them into egg shapes and have fun decorating! 

RECIPE FOR FLATBREADS I USED: https://www.greatbritishchefs.com/recipes/maneesh-middle-eastern-flatbread-recipe

EASTER ZA’ATAR FLATBREADS WITH CRISP SPICED MINCED LAMB & HALLOUMI

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 150g Halloumi, grated
  • 500g Minced Lamb
  • Olive Oil
  • 1 Onion chopped fine
  • 5 cloves garlic crushed
  • 2 tsp Pomegranate molasses
  • 1/2 tsp All spice
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cumin ground
  • 1 tsp Sea salt
  • 1/2 tsp Pepper
  • Parsley, small handful
  • Pomegranate perils
  • 0.5 Red onion, chopped fine
  • .
  • TAHINI DRIZZLE
  • 3 tbsp tahini
  • 3 tbsp lemon juice
  • 1 garlic clove crushed
  • 1/2 tsp salt
  • Pepper
  • Water

Instructions

  1. Cook Maneesh according to the recipe link but 2 minutes before golden add the grated halloumi to melt a little
  2. Make tahini drizzle by mixing ingredients together and add water until you get a drizzle like consistency 
  3. In a saucepan over medium heat with a little oil fry the onions and garlic until starting to colour
  4. Add the minced lamb, all spice, cinnamon, cumin, salt and pepper, keep stirring to break up the lamb, add the pomegranate molasses
  5. Cook until the lamb starts crisping and almost charring slightly, set aside
  6. Have fun decorating with the lamb, pomegranate perils, red onion and parsley.
  7. Enjoy warm drizzled with tahini sauce!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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