A great entertainer, make this dip a whole meal with this delicious babaganoush and spiced lamb mince, with homemade flatbreads, herbs and pomegranate
Serves: 6 | Prep Time: 10 minutes | Cook Time: 20 minutes
Ingredients
500g lamb mince
1 brown onion, finely diced
1 Tbsp olive oil, plus extra to serve
1 1⁄2 tsp cumin powder
1 1⁄2 tsp coriander powder
1 1⁄2 tsp paprika powder, plus extra to serve
1 tsp fennel seeds, plus extra to serve
1/4 sp cinnamon powder
Pinch of cayenne pepper
black pepper
1 tsp salt
Yogurt Flatbreads
1 cup self raising flour
1⁄2 cup natural yoghurt
1/4 tsp salt
Olive oil for cooking
To serve
1 1⁄2 cups babaganoush (store bought is great for an easy option)
2 Tbsp pinenuts
1/4 cup pomegranate seeds 1⁄2 bunch of parsley, chopped
1 lemon, zest and juice
Method:
- Place a pan over medium high heat. Add pine nuts and toast until golden. Remove pine nuts
from the pan and set aside. - Return the pan to the stove (still on medium high heat) and add olive oil.
- Add onion and cook until translucent (2 minutes). Then turn up the heat to high, add mince,
spices and salt. Cook, breaking the mince into small pieces, until browned and cooked through (3 minutes). - Set aside and cover so it doesn’t dry out. Bring it to room temperature.
For Flatbreads
- To make the flatbreads, combine flour and yogurt in a bowl, then knead the dough on a
floured surface until smooth. Let it rest for 5 minutes. - Divide the dough into 6 pieces and roll each piece out to about 4mm thick. Cook each
flatbread in a hot oiled pan for 30 seconds per side, until golden and puffed up. Keep them warm as you cook the rest.
To Serve:
- Spoon babaganoush onto a serving plate, scoop over lamb mince. Top with pinenuts,
pomegranate and parsley. Make a little dressing with the extra olive oil, paprika and fennel seeds mixed with lemon zest and juice. Spoon dressing over dip and enjoy with flatbreads.
