Baharat-spiced lamb, hummus, pine nuts, raisins and flatbreads

Baharat-spiced lamb, hummus, pine nuts, raisins and flatbreads

  • serves 8
  • Easy

This impressive sharing dish comes from chef Freddy Bird of Reading's Thames Lido restaurant. Make ahead for part of a flavour-packed mezze spread

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Ingredients

  • vegetable oil 1 tbsp
  • red onion 1, finely diced
  • butter 75g
  • lamb mince 500g
  • baharat spice mix 4 tsp, see below
  • raisins 4 tbsp, soaked in lukewarm water for 2 hours
  • flat-leaf parsley ½ a small bunch, leaves picked
  • pine nuts 3 tbsp, toasted
  • pickled chillies to serve

FLATBREADS

  • active dried yeast 2 x 7g sachets
  • strong white bread flour 600g, plus extra for dusting
  • vegetabel oil 2 tbsp

HUMMUS

  • chickpeas 2 x 400g tins
  • garlic 3 cloves, crushed
  • lemon 1 large or 2 small, juiced
  • extra-virgin olive oil 6 tbsp
  • tahini 2 tbsp

BAHARAT SPICE MIX

  • ground black pepper ½ tsp
  • ground cinnamon ½ tsp
  • ground allspice ½ tsp
  • ground gin ½ tsp
  • star anise ground to make ½ tsp
  • cardamom seeds ground to make ½ tsp
  • nutmeg grated
  • pul biter ½ tsp, see notes below

Method

  • Step 1

    To make the flatbreads, mix the dried yeast with 375ml of lukewarm water in a large bowl and leave for 5 minutes until frothy. Tip in the flour and 1½ tsp of salt, bring together into a dough and knead for 10 minutes on a lightly floured worksurface, until smooth and elastic. Cover and leave in a warm place for 1 hour.

  • Step 2

    Meanwhile, make the hummus. Add the chickpeas and their liquid to a pan and gently heat. Strain, reserving the liquid, and add to a food processor or blender along with the remaining ingredients and some seasoning. Whizz until very smooth, adding 3-4 tbsp of liquid if it’s a little thick.

  • Step 3

    Combine the baharat ingredients.

  • Step 4

    To cook the flatbreads, break off a tennis-ball-sized piece of dough and roll out on a lightly floured worksurface until ½cm thick. Heat a griddle pan and brush the flatbread with a little oil. Cook for 2 minutes on each side until blistered and charred. Keep warm in a low oven while you cook the rest.

  • Step 5

    Heat the vegetable oil in a frying pan and cook the red onion for 10 minutes or until caramelised, then scoop out into a bowl. Add the butter to the pan and, once foaming, add the lamb and some seasoning, and fry for 15 minutes or until all the liquid has evaporated and it’s starting to brown. Add the baharat and cook for another minute before adding the raisins and 2 tbsp of their soaking liquid.

  • Step 6

    To serve, spoon the hummus onto a platter and scatter over the lamb. Top with the parsley and pine nuts, and serve with the flatbreads, pickled chillies and a sprinkling of pul biber.

Pul biber, or aleppo pepper, are mild red Turkish chilli pepper flakes. Buy from Middle-Eastern grocers, online or subsitute with a pinch of regular dried chilli flakes.

Nutritional Information

  • Kcals 813
  • Fat 41.1g
  • Saturates 11.8g
  • Carbs 77.9g
  • Sugars 12.1g
  • Fibre 7.7g
  • Protein 29.1g
  • Salt 1.3g
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