Name: Lebanese-Style Lamb Flatbreads With Minty Yoghurt
Total time: 50 min
Yield: 2
Ingredients: For the flatbreads; 140g/4¾ oz strong white bread flour, plus extra for dusting; 1 tsp fast-action dried yeast; 1 tsp caster sugar; 1 tsp baking powder; 1 tsp dried mixed herbs; 1 tsp table salt; 80ml/3¼ fl oz lukewarm water; 1 tbsp olive oil; Plant-based butter, softened, for brushing; For the lamb topping; 300g/11oz tempeh; 1 onion; 2 cloves garlic; A splash of olive oil; 1 tsp ground cumin; ½ tsp ground coriander; ½ tsp ground nutmeg; 1 tsp smoked paprika; 1 tsp chilli powder; 2 tbsp mint jelly; 1 lemon; Sea salt; For the mint yoghurt; A few fresh mint leaves; 150g/5oz plain plant-based yoghurt; 1 tbsp mint jelly; 1 lemon; To serve; A handful of fresh mint leaves

VMG Recipes