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Chef Aaron Brooks Grilled Olive Flatbread with Aussie Lamb Merguez

  • Prep time 3Hr
  • Cook time 30Min
  • Technique Grill
  • Meat Lamb
  • Cut Ground
  • Serves 8

With Pickled Fennel and Beet Yogurt

Ingredients

Lamb Merguez 

  • 2 pounds ground Australian lamb 
  • 2 tablespoon paprika 
  • 1 tablespoon kosher salt 
  • 1 teaspoon cracked black pepper 
  • 1 teaspoon ground cumin 
  • 1 teaspoon cumin seed 
  • 1 teaspoon dried oregano 
  • 1 teaspoon ground coriander 
  • 1 teaspoon caraway seeds 
  • 1 tablespoon harissa paste 
  • ½ cup water 
  • ¼ cup cilantro 
  • ½ white onion, diced small 
  • 2 cloves garlic, crushed 
  • 1 teaspoon fennel seed, crushed 

Pickled Fennel 

  • 1 cup white sugar 
  • 2 cups white vinegar 
  • 1 tablespoon fennel seeds 
  • 1 tablespoon yellow mustard seeds 
  • ¼ teaspoon turmeric 
  • 2 bay leaves 
  • 1 small bunch dill 
  • 1 teaspoon salt 
  • 2 heads fennel, tops removed, peeled and sliced thinly 
  • ½ white onion, sliced thinly 

Beet Yogurt 

  • ¼ cup cold water 
  • ¼ cup ice cubes 
  • ½ cup lemon juice 
  • 2 cloves garlic, peeled 
  • 1 ½ cups tahini paste 
  • 1 tablespoon salt 
  • 3 medium red beets, peeled and cut into ½- to 1-inch dice 
  • 2 tablespoons honey 
  • 2 cups plain Greek yogurt 

Flatbread 

  • 1 tablespoon dry yeast 
  • 2 teaspoons sugar 
  • 1 ½ cups tepid water 
  • 5 cups all-purpose flour 
  • 2 teaspoons kosher salt 
  • 3 tablespoons za’atar 
  • 2 tablespoons extra-virgin olive oil 

Plating 

  • 1 cup fresh mint leaves 
  • 1 cup cilantro sprigs 
  • 1 cup fennel fronds 
  • Lemon wedges 

Method

Lamb Merguez: 

  1. Place all ingredients for the merguez in a stand mixer with the paddle attachment. Beat on medium to high speed for 30 seconds, until combined and the mix is tacky. 
  2. Form into 4-ounce sausage shapes and refrigerate until needed. 

Pickled Fennel: 

  1. Combine the sugar, vinegar, spices, dill, and salt in a pot. Bring to a boil and set aside for 5 minutes. 
  2. Pour the pickling liquid and all of its contents over the fennel and onion.  
  3. Place in the refrigerator to chill. 

Beet Yogurt: 

  1. Combine the water, ice, lemon juice, garlic, tahini, and salt in blender. Blend on high until well combined, thick, and creamy. 
  2. Add the beets and honey and blend until smooth. 
  3. Scrape the mixture from the blender and fold in the yogurt. 
  4. Cover and refrigerate until ready to serve 

Flatbread: 

  1. Combine the yeast, sugar, and water in a stand mixer bowl. Mix to dissolve the yeast and let sit for 5 minutes. 
  2. Add the flour, salt, and za’atar to the yeast mixture. Knead on a stand mixer for 5 to 10 minutes at medium speed, or until combined and gluten has developed. 
  3. While mixing, slowly drizzle in the oil. 
  4. Once the dough has formed, remove it from the mixer and place on a bench formed into one large ball. Cover with a thin coating of olive oil and loose plastic wrap. Rest until doubled in size, 30 to 45 minutes. 
  5. Cut and form into 4-ounce balls, then cover and refrigerate until needed. 

Plating: 

  1. Heat a charcoal grill to medium. 
  2. Roll the flatbreads to 1/3 inch thick and grill both sides until cooked through. Set aside and cover lightly with a dry towel. 
  3. Grill the sausages until cooked through. Remove and set aside. 
  4. Place a nice dollop of Beet Yogurt on a warm flatbread. 
  5. Add a sausage and top with Pickled Fennel and fresh mint, cilantro, and fennel. 
  6. Serve with a wedge of lemon. 
Aussie Beef & Lamb | Food Service | North America

Meat & Livestock Australia 

North American Office

Washington, DC

Email: infona@mla.com.au