Adapted from a Waitrose card…

For two people: First make your flatbread dough.

  • 250g strong white flour
  • 15g butter
  • 5g dried yeast
  • 5g salt

Whizz in the food processor

  • 150ml warm water

Whizz for 45 seconds. Take out, cover in an oiled piece of clingfilm and leave to rise for an hour in a warm place.

Now get on with the meat part.

  • Half an onion, chopped
  • 1 garlic clove, crushed and chopped

Fry gently in oil until until translucent

  • 250g lamb mince

Fry in the onion pan until brown all over

  • 1 tsp of North African/Lebanese/Israeli spice mix (your choice) Try Baharat

Fry one minute

  • 1 tbs tomato paste
  • 2 small tomatoes, chopped
  • 1 tbs pine nuts
  • 2 tbs raisins
  • 50g cubed halloumi

Mix together.

Heat the oven to 200C. Divide the dough into two, roll out to a pitta shape and put on an oiled oven tray. Spread the meat mixture over like a pizza. Bake for 15 minutes. Sprinkle over chopped parsley. Enjoy.

We served this with a North African veg stew on the side.

  • Half an onion chopped
  • 1 garlic clove chopped

Fry gently in oil

  • 3 new potatoes, cubed
  • 1 tsp North African spices

Fry for one minute

  • 1 tin chickpeas
  • Half a tin of tomatoes
  • Half a cup of water
  • Half tsp salt

Cook gently for 15 minutes until the potatoes are tender

  • 2 large handfuls of fresh spinach

Cook away until the spinach wilts – about 3-4 minutes. Stir in and serve.