Kawarma and Spinach Manakeesh with Romesco Sauce

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Yield: 4 Servings (12 oz. each)

Yield: 4 Servings (12 oz. each)

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

Ingredient	Weight	Measure
Simplot Simple Goodness™: Chopped Spinach, IQF	8 oz.
Chickpeas, canned, drained	15 oz.	1 can
Olive oil, divided	4 fl. oz.
Kosher salt		as needed
Red Peppers, diced	32 oz.
Lamb, ground	1/2 lb.
Cinnamon, ground		1 tsp.
Allspice, ground		1 tsp.
Zaatar seasoning		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.
Feta cheese, crumbled	4 oz.
Flatbread, 8-inch round		4 each

Preparation Instructions:

Step 1

Thaw spinach according to package instructions. Hold 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. Line a half sheet pan with foil. Spread diced red peppers in an even layer on the baking sheet. Drizzle with 1 fl. oz. olive oil. Bake for 15-20 minutes, turning pan once halfway through baking until roasted and lightly charred. Cool to ambient, transfer to storage container and store refrigerated.

Step 5

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

For the romesco sauce; blend together 8 oz. roasted peppers, tomatoes, almonds, garlic cloves, sherry vinegar, smoked paprika, cayenne, red pepper flakes and remaining olive oil in bowl of food processor or blender until smooth and creamy. Season with salt. Transfer to a storage container.

Step 7

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 in 425˚F oven until warm and bubbly. Top with 1/4th of the chickpeas before serving.