Ingredients

Serves: 4

Time: 40 minutes

• 400g lamb mince
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1 clove garlic, grated
• 1 large tomato, grated
• 1 onion, grated
• 4 flatbreads, shop bought
• Olive oil
• Sea salt and freshly ground black pepper

For the slaw

• ½ head red cabbage
• 1 red onion
• 6 long green pickled chillies, thinly sliced, plus 4 tbsps of their liquid
• Handful of flat-leaf parsley

For the zhoug

• Large handful of coriander
• Large handful of parsley
• 4 long pickled chillies, stems removed
• 1 clove garlic
• Pinch cumin powder
• 100l extra virgin olive oil
• Sea salt and black pepper

Method

1. Begin by slicing the cabbage and red onion - use a mandoline or julienne peeler to make this job a lot quicker!
2. Slice the pickled peppers and place into the bowl then pour over 4 tbsps of the liquid from the peppers. Stir to combine then season with salt and pepper. Tear in the flat leaf parsley and add a good glug of extra virgin olive oil before mixing everything together.
3. Make your zhoug by blitzing together all the ingredients in a mini blender - pour into a serving bowl and set aside
4. Grate the tomato and onion on the coarse side of a box grater and grate the garlic on the fine side.
5. Place the lamb mince, garlic, grated tomato and onion into a large bowl. Season with salt and mix with your hands until well combined.
6. Spread the lamb mixture thinly over the flatbreads and get a pan on over a medium heat.
7. Cook the flatbreads, meat side down, for a few minutes until the meat has browned and is crisp. Continue to cook until all the flatbreads are cooked.
8. Now, pile the slaw on top of the flatbreads and drizzle with the zhoug, add a little extra coriander, some salt and olive oil then roll up and enjoy.