Midden-Oosters lam
met baba ganoush, tabouleh & flatbread

Middle Eastern Lamb with Baba Ganoush, Tabouleh & Flatbread

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I saw this recipe on a British cooking competition where two sisters won with their luxurious take on the classic pita.

This dish is made up of several different components, so it requires some skill to manage your timing and split your attention between everything. The baba ganoush and tabouleh can be prepared in advance. Roasting the eggplants in the oven takes about an hour. For the ultimate summer version, you can turn it into a barbecue feast — char the eggplants over an open flame, and cook the flatbread and lamb on the grill.

SPICED LAMB

• 6 lamb fillets (about 100 g / 3.5 oz each)

• 2 tsp ground coriander

• 1 tsp nutmeg

• 1 tsp cinnamon

• 2 tsp olive oil

BABA GANOUSH

• 1 eggplant

• 1 clove garlic

• 1 tsp tahini

• 1 tsp Greek yogurt

• 1 tsp lemon juice

• 1/2 tsp salt

• 1 tsp olive oil

QUINOA TABOULEH

• 1/2 cup (100 g) quinoa

• 2 handfuls fresh parsley, finely chopped

• 1 handful fresh mint, finely chopped

• 1 cup (125 g) cherry tomatoes, quartered

• 2 tsp lemon juice

• 2 shallots, finely chopped

• 1/4 cup (60 ml) olive oil

FLATBREAD

• 3 cups (450 g) self-rising flour

• 1 tsp sea salt

• 1 tsp baking powder

• 2 cups (500 g) plain yogurt)

• 1 tbsp vegetable oil

CRISPY CHICKPEAS

• 14 oz (400 g) canned chickpeas, drained

• 2 tsp paprika

• 1 tsp chili flakes (or ground chili pepper)

• 1/2 tsp brown sugar

• 2 tsp salt

• 1/2 tsp black pepper

• Vegetable oil, for frying

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1. Marinate de lamb. Mix the meat with cumin, nutmeg, cinnamon, and olive oil. Let it marinate while you prepare the other components.

 

2. Make the baba ganoush. Preheat the oven to 425°F (220°C). Roast the eggplant for about 45–60 minutes, until the skin is deeply charred and the inside is very soft. Let it cool, then scoop out the flesh and discard the skin. Blend or mash it with garlic, tahini, Greek yogurt, lemon juice, and salt until smooth and creamy. Set aside.

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3. Make the tabouleh. Cook the quinoa in salted water for about 15 minutes. Drain if needed and let it cool completely. Mix with parsley, mint, cherry tomatoes, shallots, olive oil, and lemon juice. Adjust seasoning to taste and set aside.

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4. Make the crispy chickpeas. Mix the drained chickpeas with paprika, chili flakes, brown sugar, and black pepper. Heat vegetable oil in a deep pot to about 350°F (180°C). Fry the chickpeas for about 3 minutes until crispy. Drain on paper towels and season lightly if needed.

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​​5. Make the flatbread. Mix self-rising flour, salt, baking powder, yogurt, and oil into a dough. Knead on a lightly floured surface until smooth. Divide into 6 portions and roll each out to about 1 mm. Heat a pan over medium-high heat with a little oil. Cook each flatbread for about 2 minutes per side, until golden and puffed. Set aside and keep warm.

6. Grill the lamb. Heat a grill pan or skillet over medium heat. Cook the lamb for about 2 minutes per side, depending on thickness. Let rest for 5 minutes, loosely covered with foil.

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7. Serve. Spread baba ganoush over warm flatbread. Top with quinoa tabouleh and sliced lamb. Finish with crispy chickpeas sprinkled over the top.

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