serves
4
prep
25 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
25
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Donal's Real Time Recipes
series • cooking
PG
series • cooking
PG
Ingredients
- 1 large tomato
- 1 onion
- 1 clove garlic
- 400 g lamb mince
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp ground coriander
- Sea salt and freshly ground black pepper
- 4 flatbreads, shop bought
- Olive oil
For the slaw
- ½ head red cabbage
- 1 red onion
- 6 long green pickled chillies, thinly sliced, plus 3 tbsp of their liquid
- Handful of flat-leaf parsley
For the zhoug
- Large handful coriander
- Large handful parsley
- 4 long pickled chillies, stems removed
- 1 clove garlic
- Pinch cumin powder
- 100 ml extra virgin olive oil
- Sea salt and black pepper
Instructions
- Begin by slicing the cabbage and red onion - use a mandoline or julienne peeler to make this job A LOT quicker! Slice the pickled peppers and place into the bowl then pour over 4 tablespoons of the liquid from the peppers. Stir to combine then season with salt and pepper. Tear in the flat leaf parsley and add a good glug of extra virgin olive oil before mixing everything together.
- -Make your zhoug by blitzing together all the ingredients in a mini blender - pour into a serving bowl and set aside
- Grate the tomato and onion on the coarse side of a box grater and grate the garlic on the fine side. Place the lamb mince, garlic, grated tomato and onion into a large bowl. Season with salt and mix with your hands until well combined.
- Spread the lamb mixture thinly over the flatbreads and get a pan on over a medium heat. Cook the flatbreads, meat side down, for a few minutes until the meat has browned and is crisp. Continue to cook until all the flatbreads are cooked.
- Pile the slaw on top of the flatbreads and drizzle with the zhoug, add a little extra coriander, some salt and olive oil then roll up and enjoy.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Donal's Real Time Recipes
