This makes a great alternative to the usual Friday night pizza. You can make your own flat bread base, but we’ve used Lebanese bread here to speed up the process.
- 750g lean lamb mince
- ¼ cup mint leaves
- 1 cup parsley leaves
- 1 tsp Herbie’s Turkish Spice Mix
- ½ tsp paprika sweet Hungarian
- 1 tsp salt
- 75ml (1/3 cup) tomato paste
- 70g (1/2 cup) pine nuts, to serve
- extra mint & flat leaf parsley, to serve
- Herbie’s Aleppo Pepper, to serve
- 8 large lebanese breads
- ½ cucumber (approx 15cm)
- 250ml (1 cup) plain Greek yogurt
- 1 clove garlic, crushed
- ½ tsp sea salt
- 1 tbsp fresh mint leaves, very finely chopped
- Heat oven to 240C. Place all lamb ingredients, except lamb in a food processor and pulse to a rough paste. Add lamb mince and pulse further to break mince down until quite smooth. Mixture can be chilled now for up to 2 days before using, or frozen for up to 3 months.
- For cacik, using a box grater, grate cucumber. Transfer cucumber to a sieve set over a bowl and set aside for 5 minutes to drain. Press excess water out by pushing cucumber down into sieve. Mix cucumber with yoghurt, garlic, salt and mint and this can also be refrigerated for 2 days or until required.
- To assemble, spread the lamb mixture evenly over the lebanese bread base and bake in hot oven for 10-12 minutes until meat is cooked through and bread crisp.
- Serve with cacik, extra pine nuts, herbs and aleppo pepper.