Hawawshi-Style Lamb-Stuffed Flatbread with Peppers and Onions
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Ingredients
- 500 g lamb mince
- 1 onion, finely chopped
- 1 red pepper, finely diced
- 3 garlic cloves
- 1 tsp ground cumin
- 3 tbsp flat-leaf parsley, chopped
- 4 flatbreads
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 573 kcal
- Protein
- 29.8 g
- Carbohydrate
- 38.6 g
- of which sugars
- 5.5 g
- Fat
- 32.5 g
- of which saturates
- 12.2 g
- Fibre
- 3.5 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7). Mix the lamb mince with the onion, red pepper, garlic, ground cumin and parsley, and season well.
- 2
Spread the mixture thinly over half of each flatbread and fold the other half over to enclose it, pressing the edges together.
- 3
Brush each stuffed flatbread with olive oil on both sides and place on a baking tray.
- 4
Bake for 18-20 minutes, turning once, until the bread is crisp and the lamb is cooked through with no pink remaining.
- 5
Slice and serve hot.
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