Products used in this recipe
Kawarma and Spinach Manakeesh with Romesco Sauce
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.
