BeebRecipes.co.uk
Archive of BBC Food Recipes

Moroccan flatbread wraps with harissa

Prep time 1-2 hours
Cook time 1-2 hours
Serves 2
From Saturday Kitchen
Smoky hot grilled lamb and vegetables in flatbread gets an extra kick from spicy harissa. Don't be alarmed by the long list of ingredients - this dish is very flexible to suit your tastes. Good ready-made harrissa is available in delis and supermarkets.

Method


  1. To make the flatbread, mix the dry ingredients together and add water until a firm dough has formed.

  2. Divide the dough into six and roll out the flatbreads thinly.

  3. Cook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides.

  4. Now make the filling. Place the garlic, cumin, thyme, and a tablespoon of the olive oil in a bowl and coat the lamb steak well. Leave this to marinate for one hour.

  5. Next, place the lamb steak on a hot griddle and cook for a few minutes either side. Remove from the heat and allow to cool slightly, then slice thinly.

  6. Slice up the roasted vegetables and sun-dried tomatoes, toss in another bowl with the olives and pour the remaining olive oil and the lemon juice over them.

  7. Now make the harissa. With a hand blender, whiz up the chillies, garlic and coriander with the lemon juice and enough olive oil to make a mayonnaise consistency. Season to taste.

  8. Lay two flatbreads on a plate and add a couple of spoons of the roasted vegetables to each. Add the sliced lamb, then some rocket, and then a spoon of harissa dressing. Repeat with the remaining flatbreads.

  9. Roll up the flatbreads and cut in half. Serve the halves around a pile of rocket drizzled with the harissa dressing.

Ingredients

For the flatbread

  • 200g/7¼oz plain flour
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • water, to bind
  • pinch of salt

For the filling

  • 1 clove garlic, finely chopped
  • 2 tsp ground cumin
  • 2 tsp thyme, chopped
  • 75ml/2½fl oz olive oil
  • 1 lamb leg steak
  • 1 pepper, roasted and skinned
  • 1 aubergine, sliced and grilled
  • 1 courgette, sliced and grilled
  • 50g/1¾oz sun-dried tomatoes
  • 100g herby marinated olives, stoned
  • 1 lemon, juice only
  • 100g/3½oz rocket

For the harissa

  • 4 large red chillies
  • 6 cloves garlic
  • 25g/1oz fresh coriander
  • 1 lemon, juice and zest only
  • olive oil

Shopping List

Moroccan flatbread wraps with harissa

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Meat, fish and poultry

Other


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!