Moroccan Flatbread Wraps with Harissa

Smoky grilled lamb and roasted vegetables wrapped in homemade flatbread with spicy harissa, rocket, and Mediterranean accents.

Dinner Lamb Flatbread Moroccan Harissa

Estimated Nutrition

Calories

1090.2

kcal / serving

2180.4 kcal total

Carbs

62.7g

per serving

125.4 g total

Fat

77.1g

per serving

154.2 g total

Protein

36.4g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon Juice

juice only

piece

Lemon

juice and zest

GrainsCereals

200

Plain Flour

Liquids

Water

to bind

Meat

piece

Lamb Leg Steak

NutsSeeds

tsp

Cumin

ground

tsp

Coriander

ground

0.5

tsp

Cinnamon

ground

pinch

Salt

clove

Garlic

finely chopped

tsp

Cumin

ground

tsp

Thyme

chopped

piece

Pepper

roasted and skinned

clove

Garlic

Coriander

fresh

OilsFats

Olive Oil

piece

Olive Oil

enough to reach mayonnaise consistency

Vegetables

piece

Aubergine

sliced and grilled

piece

Courgette

sliced and grilled

Sundried Tomatoes

100

Olives

herby marinated, stoned

100

Rocket

piece

Red Chilli

Method

Roll up the wraps, cut in half, and serve with additional rocket and harissa.

Assemble wraps by layering vegetables, lamb, rocket, and harissa onto the breads.

Blend chillies, garlic, coriander, lemon, and olive oil into a harissa dressing and season.

Divide the dough into six pieces and roll them out thinly.

Mix dry flatbread ingredients together and add water until a firm dough forms.

Toss sliced roasted vegetables, tomatoes, and olives with remaining olive oil and lemon juice.

Grill the lamb steak for a few minutes per side, cool slightly, and slice thinly.

Coat the lamb with garlic, cumin, thyme, and 15ml of olive oil, then marinate for one hour.

Cook in a hot, dry, non-stick pan for one minute per side until brown spots appear.