What FODMAP friendly deliciousness will you be cooking for Easter this upcoming weekend? If you fancied something a little different, I’ve got just the recipe for ya. The perfect laid-back lunch, brunch or dinner for entertaining over the Easter break, these spiced flatbreads are great for a crowd. Packed full of Middle-Eastern flavours and melt-in-your-mouth lamb, your guests won’t know what’s hit ’em.
We’re talking crispy, warm flatbreads, with cool Greek yogurt, hot, spiced lamb mince, juicy tomatoes, salty feta and handfuls of fresh herbs – all studded with sweet, ruby red pomegranate seeds. The best part about Easter (bar the food – obvs), is everyone getting together and this dish is designed for sharing. Place all of the elements on the kitchen table and let people build their own masterpiece. I’ve used gluten-free wraps here, but of course if you wanted to make your own flatbreads to really wow your guests, please do. There are some great looking recipes on the web here, here and here. Don’t be afraid to go heavy with the herbs and lemon to really enhance the flavours – and cut through all that Easter chocolate.
Ingredients
1 tablespoon garlic infused oil
500g lamb mince
2 tablespoons tomato puree
3 teaspoons Baharat spice mix (paprika, ginger, cinnamon, black pepper, red pepper, salt, nutmeg, cloves, cumin seeds)
4-6 gluten free flatbreads or wraps
150g feta cheese, broken into chunks
1 teaspoon cumin seeds
1 tablespoons extra virgin olive oil
2 large tomatoes, roughly chopped
Small bunch mint
Small bunch parsley, roughly chopped
Seeds of 1 pomegranate
300g Greek yoghurt, lactose free if needed
1 lemon
Method
Heat the garlic oil in a large frying pan. Add the minced lamb and cook for 7-8 minutes.
In a small bowl, combine the tomato purée and the Baharat spice mix to form a thick paste. Add the paste to the lamb and fry for another minute or so, until the mixture is piping hot, cooked through and thoroughly combined.
Heat a smaller saucepan and dry toast the flatbreads or wraps for a few minutes on each side until blistered and crispy. Keep warm under a clean tea towel until ready to serve.
In a small bowl, combine the feta with the extra virgin olive oil and cumin seeds. Serve the warm flatbreads topped with the lamb mince, feta, tomatoes, mint leaves, parsley, pomegranate seeds, yoghurt and wedges of lemon.
I love seeing what you guys have created – so if you make this recipe (or any other from this site) please take a snap and tag me with #shecanteatwhat and #fodmapfriendlykitchen on social!
