Ingredients

• 2 tbs slivered almonds
• 300g lamb mince
• 2 tsp ras el hanout (Moroccan spice mix)
• 80g (2/3 cup) coarsely grated mozzarella
• 125g (1/2 cup) Greek-style yoghurt
• 1 fennel bulb, finely shaved
• 1 ⁄2 red onion, thinly sliced
• 1/2 pomegranate, deseeded
• 1/2 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• Pinch sumac, to serve
• Extra virgin olive oil, to serve

Flatbread

• 225g (1 1/2 cups) plain flour
• 1/2 tsp salt
• 125ml (1/2 cup) warm water
• 60ml (1/4 cup) olive oil

Method

• Step 1 Preheat oven to 220C/200C fan forced. Line 2 baking trays with baking paper. Heat a large frying pan over medium heat. Add the almonds and cook, tossing, for 2 minutes or until toasted. Transfer to a bowl.
• Step 2 Add lamb to pan and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until lamb changes colour. Add ras el hanout and cook for 1 minute or until aromatic. Add almonds and stir to combine. Remove from heat. Season.
• Step 3 To make flatbread, combine the flour and salt in a bowl. Add the water and oil. Stir until mixture just comes together. Turn onto a lightly floured surface and knead for 5 minutes or until smooth. Divide mixture into 4 even portions.
• Step 4 Roll each portion of dough out to a 30cm oval. Place flatbread on prepared trays and sprinkle evenly with mozzarella, then top with lamb mixture. Bake, swapping trays halfway through cooking, for 10-15 minutes or until golden brown and crisp.
• Step 5 Place flatbread on serving plates. Drizzle with yoghurt. Top with fennel, onion, pomegranate, mint and coriander. Sprinkle with the sumac and drizzle with oil.