- 4 large Lebanese flat breads
- 520g store bought hummus
- 600g lamb mince
- 1 heaped tablespoon dried mint
- 2 generous tablespoons honey
- 1 heaped tablespoon ras el hanout
- 80g pin nuts
- sea salt and cracked black pepper
- yoghurt, sumac, lemon wedges and mint leaves, to serve
- Preheat oven to 200°C (400°F).
- Place the flatbreads on baking trays lined with non-stick baking paper. Spread the breads with hummus leaving a 2cm border.
- Combine the lamb, mint, honey, ras el hanout, pine nuts, salt and pepper and sprinkle over the hummus. Bake for 12 – 15 minutes or until the lamb is golden and cooked through.
- Top with the yoghurt and sprinkle with the sumac and mint leaves. Serve with the lemon wedges.
Re-style – Once you’ve got the hang of this recipe, transform your tart for a special occasion with Donna’s simple ‘re-style’ tips:
Fold over handheld snack, fold over the tarts before baking for 14 – 16 minutes. Serve with the toppings on the side.
Bite-sized finger food, make the tarts on rectangular thin flat breads. Cut into small squares and bake for 10 minutes or until golden. Serve with a little of the topping on each square.
Text copyright (c) Donna Hay Pty Ltd 2014 Design copyright (c) Donna Hay Pty Ltd 2014 Photographs copyright (c) William Meppem Ltd 2014
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