FB FOUR WAYS WITH FLATBREAD From simple suppers to fancy hors d’oeuvres, the humble flatbread is a surprisingly versatile base for every occasion
MEATBALLS IN FLATBREAD WITH HUMOUS
Serves 4, prep time 45 minutes, cooking time 1 hour 15 minutes INGREDIENTS FOR THE MEATBALLS 350g of minced beef 1 free-range egg 6 cream crackers Salt and pepper ½ tsp mixed herbs 1 tsp of cumin seeds 1 tsp of turmeric 1 red onion, chopped 2 tsp olive oil
FOR THE SAUCE 2 garlic cloves, finely sliced 1 tin of chopped tomatoes 34 GASMARKSIX
3 tsp of balsamic gel 3 tbsp tomato purée
TO SERVE 4 flatbreads Fresh humous Sliced lettuce 1 chopped tomato A few sprigs of coriander METHOD Place the minced beef in a large bowl and add an egg. Crush the cream crackers in a bag and add to the bowl. Season, then add the dried ingredients. Add a chopped red onion and with a fork mix the
ingredients together. Once the ingredients have combined, divide into four and keep dividing the amounts – you should have at least twelve balls. Roll the meat in your hands. When all the mixture is rolled, chill in the fridge for 20 minutes. Next, gently heat some oil in a large frying pan and brown the balls to seal the meat. Once all the meatballs are brown, turn off the heat and leave to stand. Meanwhile, in another pan, lightly fry the garlic. Add the chopped tomatoes, season, and add
a splash of the balsamic gel. Leave to simmer for 10 minutes, and then add the tomato purée. Stir well, then add the meatballs and simmer for 45 minutes – the sauce should thicken slightly. Heat the flatbreads in the microwave and then place on a serving tray. Add a layer of humous, then add the meatballs and top with lettuce and chopped tomato, fold the breads over, top with coriander and serve with some extra humous.
