Lamb & Chickpea Fatteh with ATLAS Tahini Yoghurt
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Destination: Lebanon. Fatteh is a popular Middle Eastern dish of crispy Lebanese bread layered over a vegetable, meat or grain - in this case, chickpeas and lamb. It's usually served for breakfast or brunch at specialty fatteh shops. This is a bit of a cheat's version, made quicker to suit a midweek dinner.
Serves 2 · 15 mins + prep
In your box
- ATLAS lamb mince
- 1 ATLAS tahini yoghurt tub
- 1 ATLAS gyros seasoning sachet
- 1 chickpea pack
- 2 large flatbreads
- 1 cucumber
- 1 brown onion
- 1 tomato
- 1 parsley bunch*
*Parsley may be split across other dishes - please read each recipe carefully.
From your pantry
Olive oil, red wine vinegar, salt
Method
1. Prepare the ingredients. Read the recipe in full before you begin. Preheat the oven to 180°C. Cut the tomato into wedges, thinly slice the onion and roughly chop 1 teaspoon per person of parsley* leaves. Cut the cucumber in half lengthways, then roughly chop into bite-sized pieces. Strain the chickpeas.
2. Cook the mince. Heat a splash of oil in a frying pan over medium-high heat. Add the mince and cook for 5-7 minutes, breaking it up with a spoon, until well browned and crisp. Add the onion and cook for a further 2-3 minutes or until beginning to soften. Add the chickpeas and gyros spice, stir to combine and cook for another 2 minutes or until the spice is aromatic and any extra liquid has evaporated.
3. Crisp the bread. Meanwhile, tear the flatbread into bite-sized pieces and spread on a lined baking tray. Drizzle with olive oil and sprinkle with salt. Bake for 4-5 minutes or until crisp and golden.
4. Make the salad. In a bowl, combine the cucumber, tomato and parsley with a drizzle of olive oil and red wine vinegar and a pinch of salt.
To serve
Divide the lamb mix between serving plates and top with the crisp flatbread and tahini yoghurt. Serve with the salad.
Chef's tips
- Wanna wing it? Add the flatbread to the lamb mince and bake it all in the oven, or top with a drizzle of pomegranate molasses or a squeeze of lemon.
- You'll want a frying pan, a sieve and a lined baking tray for this one.
Allergens: sesame, dairy, onion, garlic, wheat, gluten, yeast.
Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.