These make a quick and substantial meal. See serving suggestions at the end of the recipe.
500g (about 1 pound) minced (ground) lamb
1 small onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 tsp ground cumin
¼ tsp ground cinnamon
2 Tbsp olive oil
1 x 400g (14 ounce) can crushed tomatoes
2 Tbsp pomegranate molasses
120g (4 ounces) baby spinach leaves
100g (3-4 ounces) creamy-style feta
1 Tbsp melted butter
Smoked Spanish paprika (hot) for sieving over
1 Mix minced lamb in a bowl with onion, garlic, cumin, cinnamon and ¾ of a teaspoon of salt. Heat olive oil in a large frying pan (skillet) over medium-high heat and when it is hot, add minced lamb in large, flattish clumps (it will be stuck together anyway). Fry until browned, without stirring, then turn pieces over.
2 Add tomatoes, then lower heat. Break up lumps of meat a little and cook gently for 15 minutes until pulpy (the lamb will still be in largish clumps); stir often. Stir in pomegranate molasses, then spinach leaves. Cook for a further few minutes until spinach has wilted.
3 Drain feta and pat dry with paper towels. Slice thinly. Lay flatbreads on a clean surface and spoon mixture down the left-hand side of each. Scatter feta over lamb and roll up flatbreads.
4 Preheat oven grill (broiler). Transfer to a shallow, oiled ovenproof dish and brush tops of wraps with melted butter. Sprinkle with a little sieved smoked paprika. Grill briefly until crisp and lightly golden. Serve immediately.
Flatbreads served like this make a quick but substantial meal. Small eaters will be satisfied with one, with salad on the side, but bigger eaters will need two. The intriguing sweet spicy flavour and hint of sourness lifts the mince mixture out of the ordinary. It is so good, in fact, that everyone in my house has become addicted to it! Use creamy feta as firm feta can tear the flatbreads when rolling them.