Easter Za’atar Flatbreads With Crisp Spiced Minced Lamb & Halloumi

by Zarina
Easter Za'atar Flatbreads With Crisp Spiced Minced Lamb & Halloumi

Yay!!  It’s the 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 damned, it was good!

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

CHEATS TIP: Buy large flatbreads, get the kids involved, 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

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 )


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


  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 and adding water until you get a rain like consistency 
  3. In a saucepan over medium heat with a bit of oil, fry the onions and garlic until starting to colour
  4. Add the minced lamb, allspices, cinnamon, cumin, salt and pepper, keep stirring to break up the lamb, and 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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