Middle Eastern Pomegranate Mince Flatbread

Posted on July 4, 2011


I always find myself drawn to recipes with flavours from the Middle East. I think it’s something to do with the clever mix of spices and sweetness in the dishes and the pungent aromas and evocative nature of the recipes.

From tagines, to dips, to amazing baked vegetable dishes. The flavours pack-a-punch that just work for me. A quick google brings up a great example of this point on the BBC Food site:

 – Sumac and thyme-roasted chicken with saffron jus, paprika roasted potatoes and garlic beans

– Blood orange and rosewater sorbet

Doesn’t it make your mouth water???

Well, with these flavours in mind, I used what I had lurking in my cupboards to create this treat.

Somewhere in between a pizza and a flatbread, an oven baked dough is topped with pomegranate sweetened mince and pungent flat-leaf parsley, served with a minty tabbouleh or a fennel salad it’s the perfect light dinner for a warm summer night.

I’m doing a themed dinner soon and I’m going to serve mini versions of these as part of the selection of starters – a sort of Middle Eastern Meze if you will and no doubt to be featured on Parlour & Pantry soon!

Middle Eastern Mince Flatbread (serves 2 as a main mean, 4 as a starter)


Dough: 110g white bread flour, 1/2 tsp sea salt, 1/2 tsp dried yeast, 150ml tepid water, 1 tbsp olive oil

Topping: 250g lean mince meat, 1 tsp oil, 1 tsp ras al hanout, 1 red onion (finely chopped), 1 large handful flat-leaf parsley (chopped), 2 tbsp pomegranate molasses (+1 tbsp set aside for drizzling)

First make the dough (you’ll need to do this 2 hours in advance of when you want to cook your flatbread). Mix the flour and salt together. In a small bowl, dissolve the yeast, water and olive oil. Add this to the flour and knead for 5 minutes. Set aside for 1-2 hours in a warm place until doubled in size.

To make the topping, fry the mince with the oil in a pan. Add the ras al hanout and the molasses and brown the meat. When cooked, stir through 2/3 of the parsley and onion. Preheat the oven to 180c/GM4. Rollout the dough into a rectangle and place on a baking sheet. Cover with the mince topping leaving a 1cm border. Bake in the oven for about 20 minutes until the crust is golden. Sprinkle with the remaining flat-leaf parsley and onion. Cut into squares and drizzle with remaining molasses.

Enoiy eating,

Helen x