Lebanese flatbread with tangy yoghurt sauce

Lebanese flatbread with tangy yoghurt sauce
Lebanese flatbread with tangy yoghurt sauce
Prep Time: 20 min
Servings: 6
Cooking Time: 45 min
  • 15ml - roasted curry powder
  • - salt and freshly ground pepper
  • 2,5ml - ground cinnamon
  • 45ml - olive oil
  • 15ml - olive oil
  • 5ml - ground cumin
  • 1 - beef stock pot, dissolved in 125ml (½c) hot water
  • 250ml - cooked brown lentils
  • 60ml - raisins
  • 15ml - olive oil
  • 125ml - plain yoghurt
  • 15ml - lemon juice
  • 500g - shop-bought bread dough
  • 250g - beef mince
  • 2 - tomatoes, diced
  • 30ml - mayonnaise
  • 1 - cucumber, sliced
  • 1 - red onion, sliced

Preheat the oven to 200°C. Keep 2 large baking sheets handy.


1. Heat the oil in a large pan and fry the mince until brown. Add the rest of the ingredients and stir-fry for 5 minutes.

2. Turn down the heat and simmer until almost all the moisture has evaporated. Stir continuously to keep from burning.


3. Divide the dough in 6 and roll out on a lightly floured surface.

4. Grease the baking sheets with a little olive oil and arrange the flatbreads on the sheets. Spread the mince evenly onto each flatbread, leaving 1cm of the edges clear.

5. Drizzle the rest of the oil over the flatbreads and bake for 15 minutes or until the dough is crispy.


6. Lightly mix all the ingredients.

Yoghurt sauce

7. Mix all the ingredients and drizzle over the flatbreads.

8. Slice into portions and serve with the salad.