Moroccan Lamb and Zucchini Flatbread
These exquisite Moroccan Lamb and Zucchini Flatbreads are a delightful twist on traditional pizza, offering an explosion of Moroccan flavors that evoke authentic Middle Eastern cuisine. Infused with aromatic spices, succulent ground lamb paired with crunchy pine nuts nestles within a warm, crisp flatbread. Meanwhile, the marinated zucchini adds a zesty and refreshing edge. These flatbreads are ideal for dinner parties or casual get-togethers, and they pair superbly with a cool, creamy tzatziki sauce. Try serving with a side salad or, for an indulgent touch, sprinkle with fresh coriander before serving.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Plain flour
1 1/2 cups
Dried yeast
2 teaspoons ((7g sachet))
Sugar
5 teaspoons
Salt
1/4 teaspoon
Warm water
3/4 cup
Olive oil
1 tablespoon
Olive oil
1/3 cup
Onion
1 (finely chopped)
Ground lamb
500 grams
Ground allspice
1/2 teaspoon
Ground cumin
3 teaspoons
Tomato paste
3/4 cup
Red wine vinegar
1 1/2 tablespoons
Garlic cloves
3 (finely chopped)
Zucchini
1 (sliced lengthwise in 3mm slices)
Pine nuts
1/4 cup (toasted)
Tzatziki
for serving
Fresh coriander leaves
for garnish
Instructions
1
Prepare the Pide Dough: In a bowl, mix the plain flour, dried yeast, sugar, and salt. Create a well in the center and pour in warm water and 1 tablespoon of olive oil. Using a round-bladed knife, combine the ingredients by making cutting movements until a soft dough forms. Transfer the dough to a well-floured surface and knead for around 5 minutes until it becomes smooth. Cover it in a bowl with a tea towel and set aside to rise.
2
Marinate the Zucchini: Preheat your oven to 200°C (392°F). In a small baking dish, mix the red wine vinegar, two cloves of finely chopped garlic, 1/4 cup of olive oil, one teaspoon of cumin, and 1/4 cup of tomato paste. Add the zucchini slices and toss them to coat evenly. Season with salt and pepper, cover with aluminum foil, and cook for 15 minutes in the preheated oven.
3
Prepare the Lamb Mixture: In a frying pan over medium heat, warm the remaining olive oil. Sauté the chopped onion until it softens, about 3 minutes. Add the ground lamb, cooking and stirring for 5 minutes until browned and completely cooked through. Introduce ground allspice, the remaining two teaspoons of cumin, the rest of the tomato paste, and two tablespoons of water. Stir well and cook for 5 more minutes. Mix in the toasted pine nuts and season with salt and pepper. Keep it covered and allow it to cool.
4
Assemble the Pides: Split the dough into two equal portions. Roll out each to form an oval approximately 15cm wide and 30cm long. Spoon half of the lamb mixture along the center of each dough piece, leaving a 4cm border along the edges.
5
Add the Zucchini: Lay half of the baked zucchini slices diagonally over each portion of lamb mixture. Fold in the sides of each dough piece slightly, ensuring the filling is visible down the center. Transfer these to a baking tray lined with parchment paper.
6
Bake and Serve: Bake the assembled flatbreads in the oven at 200°C (392°F) for 15 minutes, or until the dough is golden brown and crispy. Serve warm, accompanied by tzatziki sauce and garnished with fresh coriander.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Moroccan Lamb and Zucchini Flatbread?
It is a flavorful dish featuring succulent ground lamb, toasted pine nuts, and marinated zucchini on a crisp handmade flatbread.
What ingredients are needed for the pide dough?
The dough requires plain flour, dried yeast, sugar, salt, warm water, and olive oil.
How much plain flour is used in this recipe?
The recipe calls for 1 1/2 cups of plain flour.
How long should the dough be kneaded?
The dough should be kneaded on a well-floured surface for approximately 5 minutes until smooth.
What temperature should the oven be set to?
The oven should be preheated and maintained at 200 degrees Celsius or 392 degrees Fahrenheit.
How do you marinate the zucchini?
Mix red wine vinegar, garlic, olive oil, cumin, and tomato paste, then toss the zucchini slices to coat.
How thick should the zucchini slices be?
The zucchini should be sliced lengthwise into 3mm slices.
How long does the zucchini bake in the marinade?
The zucchini should be covered with foil and baked for 15 minutes before being added to the flatbread.
What spices are used in the lamb mixture?
The lamb is seasoned with ground allspice and ground cumin.
How much ground lamb is required?
You will need 500 grams of ground lamb for this recipe.
What type of nuts are used in the flatbread?
The recipe uses 1/4 cup of toasted pine nuts.
How many garlic cloves are needed?
The recipe requires 3 finely chopped garlic cloves.
What is the total amount of tomato paste used?
A total of 3/4 cup of tomato paste is shared between the marinade and the lamb mixture.
How do you prepare the dough for assembly?
Split the dough into two portions and roll each into an oval about 15cm wide and 30cm long.
How much border should be left on the dough when adding filling?
Leave a 4cm border along the edges of the dough when spooning the lamb mixture.
How is the zucchini arranged on the flatbread?
The baked zucchini slices should be laid diagonally over the lamb mixture.
How long do the assembled flatbreads bake?
Bake the assembled pides for 15 minutes until the dough is golden brown and crispy.
What should the flatbread be served with?
It is recommended to serve the flatbread with tzatziki sauce and fresh coriander.
Is sugar used in the recipe?
Yes, 5 teaspoons of sugar are used in the preparation of the pide dough.
How much yeast is required?
You need 2 teaspoons of dried yeast, which is typically one 7g sachet.
What vinegar is used for the marinade?
The recipe calls for 1 1/2 tablespoons of red wine vinegar.
How do you know when the lamb is ready for the dough?
The lamb should be browned, cooked through with spices and tomato paste, mixed with pine nuts, and allowed to cool.
How much olive oil is used in the entire recipe?
The recipe uses 1 tablespoon for the dough and an additional 1/3 cup for cooking and marinating.
What is the first step of the instructions?
The first step is to prepare the pide dough by mixing dry ingredients and adding warm water and oil.
How many servings does this recipe make?
The recipe creates two large oval flatbreads which can be sliced for multiple servings.
Should the dough rise?
Yes, after kneading, the dough should be covered with a tea towel and set aside to rise.
Is the zucchini baked twice?
Yes, the zucchini is first baked for 15 minutes in marinade and then for another 15 minutes on the flatbread.
What kind of onion is needed?
The recipe requires one finely chopped onion.
What is the purpose of the water in the lamb mixture?
Two tablespoons of water are added to help incorporate the spices and tomato paste into the meat.
Can I use fresh coriander?
Yes, fresh coriander leaves are used as a garnish before serving.