One spice you may not have tried before is Sumac. Made from the dried, crushed berries of a sumac tree it is an essential part of any Middle Eastern cuisine, imparting a citrusy, almost bitter taste that’s delicious in marinades, seasonings, stews and soups. Its partner, Za’atar, is Sumac with herbs and spices and both together deliver an incredible and unique flavour.
This is a incredibly versatile dish, perfect for using up any lamb, pork or beef leftovers. We’re using lamb mince here because it’s mid-week and my leftovers have, well, left – but you could utilise any leftover meat you fancy. Shredded leftover roast lamb is incredible!
A variation on this would be to use our Spicy Taco rub instead of the Sumac.
This recipe appears in the Great Food Magazine Harvest edition – so try it out!
Ingredients (serves 4-6)
- 350g lamb mince (or any leftovers, chopped finely)
- zest & juice of 1 lemon
- 1 tbsp Sumac
- 1 tbsp Za’atar
- 1 tbsp cumin seeds, toasted & ground
- 1 tsp smoked paprika
- pinch of salt and pepper
- 1 large egg, beaten
- 6 flour tortillas or flatbreads
- 5 spring onions, finely chopped
- coriander & mint leaves, finely chopped
- houmous and sour cream or natural yoghurt to serve
- splash of rapeseed oil
- Fry the mince in a hot non-stick pan (with no oil) to get some serious colour, breaking up any chunks; when just cooked, add the spices (save a pinch of each), half of the lemon juice and zest, stir well then tip into a large bowl and allow to cool slightly
- Mix in the egg, a pinch of salt and pepper and most of the spring onions
- Lay out the tortillas and spread the mixture on one half, leaving a little gap at the edge. Fold over the tortilla and press down gently to form a half-moon shape
- Place on a lightly oiled baking tray, lightly oil the underside of a smaller tray and place that on top of the tortillas; this makes them crisp up beautifully (it’s a great way to cook bacon too if you like it flat and crispy!)
- Place in a hot oven, around 220c, for 7-8 minutes; take out and chop into wedges and place on a serving platter (I use a chopping board); remember, everything is pretty much cooked, it’s just a case of bringing everything together and crisping the tortillas
- For the dip – put the yoghurt in a bowl and add most of the herbs, a squeeze of lemon and a pinch of salt and stir; spoon on the houmous straight onto the board, make a small well in the middle and squeeze in the rest of the lemon juice and a splash of rapeseed oil
- Scatter over the remaining herbs, spring onions and the reserved pinches of spices