Jakes Inspired Moroccan Flatbreads

Moroccan Flatbreads

Moroccan Flatbreads

There’s a fantastic restaurant in Steenberg Village called Jakes, a regular haunt of ours and a place we default to often with close friends, family or just us two. Big G and I found ourselves making a special trip on Friday night just for their Moroccan Lamb Flatbread. I don’t think we’ll ever come close to recreating the splendour that is this dish but we had fun creating our own version.

We used minced beef instead of lamb, as we had some in the freezer, where Jakes used slices of lamb (I think lamb would give a juicier flavour than beef) and I didn’t get round to adding the chargrilled aubergine, although Big G wasn’t disappointed. He’s not an aubergine fan. Our interpretation went something like this…

meat and topping ingredients:
250g lamb mince (we used beef mince, it worked, but I’d prefer lamb)
extra virgin olive oil
1 onion red or white, finely chopped
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp allspice (I bought whole and ground them in a pestle & mortar)
1/2 tsp ground ginger
1/2 tsp ground turmeric
salt & pepper to season
45g toasted pine nuts
harissa paste (comes in different heat strengths, we used mild but the flavour didn’t cut through the spiced meat so I’d choose a hotter level next time)
100g feta, crumbled
natural yoghurt, to serve
mint leaves, to serve

meat method:
1. olive oil in pan, add onions and cook gently until soft and lightly brown
2. add cumin seeds, ground coriander, allspice, ginger and turmeric and cook for about 3 mins to release the spice fragrances
3. add the minced lamb, or beef, and cook through until brown (season with salt & pepper and taste as you go)
4. put to one side while you make the flatbread dough

flatbread ingredients:
250g self-raising flour
1/2 tbsp salt
1/2 tbsp baking powder
250g natural or plain yoghurt
polenta (for scattering on baking tray)

flatbread method:
1. place two large baking trays in a preheated oven (200˚C)
2. put all the ingredients, except the polenta, into a food processor and pulse until it becomes a dough (you could also mix by hand)
3. if the dough is still wet add another sprinkling of flour
4. tip the dough out onto your work surface and dust with a little flour
5. knead the dough for a few minutes to bring it together
6. divide dough in two, dust a rolling pin and roll into a shape of your choice
7. dust one side with polenta, maybe add a little to the baking tray, this will prevent the flatbread sticking to the tray while cooking

assembly, cooking and topping:
1. place the flatbreads on each baking tray, polenta side down
2. spread each of the flatbreads with harissa paste, like putting tomato base on a pizza
3. scatter equal amounts of the minced lamb mix on top of the harissa paste
4. sprinkle toasted pine nuts and crumbled feta cheese over the top
5. place trays back in the oven and cook for 15-20 minutes
6. keep an eye on them, the edges of the flatbread should start to turn golden but don’t overcook or you’ll end up with hard edges, make a judgement based on how many trays you have in at one time, your type of oven
7. take flatbreads out of the oven when cooked, slide onto a chopping board to serve
8. dress the flatbreads with dollops of natural yoghurt and scatter with freshly torn mint leaves (I also added some rocket leaves for extra pepper)

Ta da!

Jakes layer lamb strips and grilled aubergine and I think use tzatziki as their topping. If I try again and get closer to the real deal I’ll post again.

serves: 2 | time: 60 mins (ish)

recipe:  Barefoot Boho

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