Feta Flatbreads with Crispy Lamb Mince

Warren Mendez


  • ¼ cup extra virgin olive oil
  • 500g lamb mince
  • 1 tbs za’atar, plus extra to serve
  • 2 garlic cloves, crushed or finely grated

For the quickle

  • 1 red onion, very thinly sliced (we used a mandolin)
  • 2 Lebanese cucumbers, very thinly sliced (we used a mandolin)
  • Juice of 2 lemons

For the feta flatbread

  • 1 cup (280g) thick Greek-style yoghurt, plus extra to serve
  • 1 1/2 cups (225g) self-raising flour, plus extra to dust
  • 125g feta, crumbled
  • 2 tbs extra virgin olive oil, to fry


  1. For the quickle, place the onion, cucumber, 1 tsp salt and lemon juice in a bowl. Toss to coat and set aside to pickle.
  2. For the flatbread, place yoghurt, flour and 1 tsp salt in a bowl and mix until just combined. Crumble in the feta and, using your hands, fold into the dough mixture until combined. Turn out onto a lightly floured surface and divide into 8 pieces. Roll out each piece until about 5mm thick, flouring the surface to prevent sticking. Heat 1 tsp oil in a large frypan over medium-high heat. Working with one flatbread at a time, cook for 2 minutes each side until golden. Remove from the pan and repeat with remaining dough. Cover cooked flatbread with foil to keep warm until ready to serve.
  3. Using the same frypan, heat oil over medium-high heat. Add the mince and cook until starting to crisp then add the zaatar and garlic and cook for a further 2 minutes. Remove from heat. Season. 
  4. To serve, spread flatbreads with extra yoghurt and top with mince, quickle, parsley leaves and scatter with extra za’atar.
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