4 delicious khameer preparations

Baked Zaatar Khameer
Prep time: 3 mins
Baking time: 2 mins
Serves: 2
Ingredients
120 gm khameer bread
15-20 gm zaatar paste
5 ml olive oil
Method
Prepare khameer dough and spread zaatar paste on top.
Bake for 2 minutes, then drizzle with olive oil on top.
Serve.

Baked Eggplant Khameer Pizza
Prep time: 5 mins
Baking time: 2 mins
Serves: 2
Ingredients
30 gm grilled eggplant, thinly sliced
120 gm khameer dough
30 gm white sauce
100 gm Mozzarella cheese
20 gm pomegranate seed
0.5 gm parsley, chopped
0.5 gm coriander, chopped
Method
Grill the thinly sliced eggplant and set aside.
Prepare khameer dough and spread white sauce on top; add grilled eggplant and top with Mozzarella cheese. Bake for 2 minutes.
Garnish with pomegranate seed and chopped parsley and coriander.
Serve.

Lamb Kofta Khameer Sandwich
Prep time: 7 mins
Cooking time: 8 mins
Serves: 2
Ingredients
160 gm lamb kofta
85 gm hummus
5 gm sumac powder
4 gm parsley & coriander, chopped
90 gm tomato
1 gm white and black sesame
For the kofta marinade:
2 kg lamb, minced
200 gm brown onion
40 gm basil leaves
20 gm parsley
20 gm garlic
20 gm pine nuts
1 gm chilli powder
6 gm turmeric powder
16 gm cumin powder
30 gm salt and pepper
Method
For the marinade, combine all the ingredients together.
Divide into portions of 80 gm each, and mould into koftas.
Prepare flat khameer bread, then spread hummus on top.
Add sumac powder, and sprinkle with chopped parsley and coriander. Set aside.
Place kofta in the oven and grill for 5-6 mins with the tomato.
Place grilled kofta and tomato on the dressed flat khameer bread, roll it and put it back in the oven for 2-3 mins more.
Spread some hummus on top of the sandwich and sprinkle sesame seeds. Cut into two and serve with fries, mayo, ketchup and pickles.


Harira Soup With Khameer Bread
Prep time: 1 hr 20 mins
Cooking time: 45 mins
Serves: 2
Ingredients
1 kg lamb chunks
0.5 gm bay leaves
0.5 gm star anise
1 gm salt
1 gm pepper
30 ml corn oil
30 ml olive oil
480 gm onion, chopped
30 gm garlic, chopped
1.2 kg tomato, chopped
10 gm cumin powder
30 gm turmeric powder
1 L vegetable stock
1 kg lentil, boiled
1.25 kg chickpeas
128 gm carrot
128 gm celery
75 gm vermicelli
5 gm parsley and coriander, chopped
1 pc khameer bread
Lemon wedges, to serve
Method
Boil lamb chunks with bay leaves, star anise, salt and pepper. Set aside.
Mix both the corn oil and olive oil together and sauté onion, garlic and tomato in it.
Add cumin and turmeric powder, then add vegetable stock and bring to a boil.
Add lentil, chickpeas, carrots, celery and vermicelli.
Once done, garnish the harira soup with chopped parsley and coriander.
Serve with khameer bread and lemon wedges.