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Kawarma and Spinach Manakeesh with Romesco Sauce

Kwarma Spinach Manakeesh with Romesco Sauce Recipe
Yield: 4 Servings (12 oz.)

Yield: 4 Servings (12 oz.)

Persian flatbread topped with romesco spread, spinach, seasoned minced lamb, chickpeas, feta and Zaatar spice.

Ingredient Weight Measure
Simplot RoastWorks®: Flame-Roasted Red Peppers 6/2.5lb 1/2 lb.
Simplot Simple Goodness™: Chopped Spinach, IQF 1/2" 1/2 lb.
Chickpeas, canned, drained 15 oz. 1 can
Lamb, ground 1/2 lb.
Cinnamon, ground 1 tsp.
Allspice, ground 1 tsp.
Zaatar spice 1 tsp.
Lemon juice, fresh 1 Tbsp.
Almonds, whole 4 oz.
Tomatoes, canned, fire roasted, drained 14.5 oz. 1 can
Garlic cloves 2 each
Sherry vinegar 1 Tbsp.
Pimenton, smoked paprika 1 Tbsp.
Cayenne pepper 1/2 tsp.
Red pepper flakes 1 tsp.
Olive oil, divided 2 fl. oz.
Kosher salt to taste
Feta cheese, crumbled 4 oz.
Flatbread, 8-inch round 4 each
Preparation Instructions:
Step 1
Thaw peppers and spinach according to package instructions. Hold separately, chilled.
Step 2
Preheat oven to 350°F.
Step 3
Toss drained and dried chickpeas with 1 fl. oz. olive oil, and 1 tsp. salt. Transfer to a sheet pan and bake for 15-20 minutes. Let cool for at least 30 minutes.
Step 4
Increase oven temp to 425˚F. Knead together lamb, cinnamon, allspice, Zataar and lemon juice in a bowl. Heat 1 fl. oz. olive oil in a skillet over medium heat. Cook lamb mixture until no longer pink, about 7 minutes. Add spinach and cook for another 5 minutes, stirring often. Season with salt. Remove skillet from heat.
Step 6
While lamb is cooking; blend together peppers, tomatoes, almonds, garlic cloves, sherry vinegar, smoked paprika, cayenne, crushed red pepper and olive oil in a food processor or blender until smooth and creamy. Season with salt. Transfer to a storage container.
Step 6
For each serving; place a flatbread on a baking sheet. Top with 2-3 oz. romesco sauce, 4 oz. lamb and spinach mixture and 1 oz. feta cheese. Bake for 8-12 minutes until warm and bubbly. Top with 1/4th of the chickpeas before serving.
Products used in this recipe