Feta Flatbreads with Crispy Lamb MinceWarren 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
- For the quickle, place the onion, cucumber, 1 tsp salt and lemon juice in a bowl. Toss to coat and set aside to pickle.
- 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.
- 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.
- To serve, spread flatbreads with extra yoghurt and top with mince, quickle, parsley leaves and scatter with extra za’atar.