Arabian Flatbread with Lamb and Yogurt

Ingredients

• 2 thin Arabian flatbreads
• 400 g ground lamb
• 200 g dried chickpeas
• 2 tbsp olive oil
• 2 cloves garlic
• 0.5 bunch mint
• 250 g yogurt
• cinnamon (ground)
• Salt
• black pepper (freshly ground)
• Cayenne pepper
• cumin (ground)
• 40 g pine nuts

Instructions

1. 1.

   Soak chickpeas overnight. Then cook in salted water for about 40 minutes.

2. 2.

   Peel and finely chop the garlic.

3. 3.

   Remove some mint leaves for garnish, finely chop the rest. Mix with yogurt and garlic, season with salt and pepper.

4. 4.

   Toast pine nuts in a dry pan until golden brown. Remove them and add oil to the pan. Brown the ground lamb in the pan, seasoning with salt, cinnamon, cumin, and cayenne pepper.

5. 5.

   Bake flatbreads in the oven, break into pieces and place on bowls. Top with mint yogurt, drained chickpeas and seasoned lamb, then sprinkle pine nuts on top. Serve garnished with mint.