Percy & Lily’s Lebanese Lamb Flatbread

For the lamb Fry the diced onions in a little oil until translucent, then add the minced lamb, breaking it down in to fine mince, and fry. Cook the lamb for 30-45 minutes until all the natural fat and juices are gone. You can use a cup and drain excess fat off after 25 minutes to speed up this process. When the lamb is a dry mixture, add the chilli flakes, fresh chilli, spice blend, salt and chopped tomatoes. Stir in well until simmering. Cook for a further 15 minutes before adding the sumac, cinnamon and tomato puree. Cook for 10 more minutes until you have a rich mixture with a thick sauce. Add the raisins and season to taste. Leave to one side for 10 minutes before serving.

For the Aubergine Labna - Roast the aubergine whole alongside a whole garlic bulb for 30 minutes at 180°C. Allow to cool before cutting in half and scooping the flesh into a food processor or blender. Peel 6 cloves of the roasted garlic and add to the blender with the mint and juice of half a lemon. Blitz for 30 seconds. Measure out the Greek yoghurt, add the sumac and tahini, and place all three into the aubergine puree. Blitz for a further 30 seconds. Season with a little salt and pepper if required and refrigerate for 30 minutes or until needed.

For the homemade Za'atar - In a dry pan, toast the sesame seeds on a high heat for one to two minutes. Place all the ingredients in a blender and process until finely mixed. Store in a jar for up to a week. You can use the za’atar on homemade hummous, omelettes and on a lovely fresh vine tomato salad with mint, black olives and griddled halloumi. It’s like the Middle Eastern salt and pepper - they use it on many dishes.

For the flatbread - Warm a shop-bought flatbread in a dry frying pan, on a griddle or barbeque, or under a grill for 30-45 seconds.Place it on a board or flat plate and build up the flatbread. We make a tomato, parsley and harissa base, a bit like a pizza base, but you can also use a good garlic olive oil or a ready-made harissa sauce or tomato sauce. Thinly spread the sauce on the flatbread using a pastry brush. Next, spoon two or three tablespoons of minced lamb onto the bread and roughly spread. In three places add a dollop of aubergine labna, and in between add 8-10 infused black olives and a handful of baby spinach leaves. Then squeeze a segment of fresh lemon across the top, with a teaspoon of za’atar and a teaspoon of sumac. Serve immediately like a pizza or roll it and eat it like a burrito. It really is a taste sensation. We love them and so do our foodie followers!