Sesame lamb bites with cacik, homemade dukkah flatbreads and cumin-spiced aubergine


This might sound like the sort of meal that takes ages to prepare – but don’t be fooled! I got home at after 6pm on Sunday, sleepy from a busy weekend by the sea, and had this dinner ready for 8pm. The flatbreads are a breeze and were knocked up from cupboard ingredients as a last minute thing, the lamb balls require just a quick smashing of mince and a speedy bake, and the aubergines are low maintenance too.

The recipes for all of these were adapted from various sources – the flatbreads from the BBC recipes site, the lamb from Yvette Van Boven’s Home Made and the cacik is just a copy of the dip I frequently eat at our local cheapy Turkish place.


These flatbreads are the sturdy kind, and are fairly pliable. They would hold more messy fillings with ease – perfect for grated salads!

You will need:

For the lamb bites


500g organic lamb mince
2 Tspn soy sauce
1 Tspn smoked paprika
1 Tspn cinnamon
1 Tspn chilli flakes
1.5 Tspn freshly ground cumin seeds
1 Tspn Dijon mustard
1 small egg
5-6 tbspns of sesame seeds (approximately)

For the cacik

450g Greek yoghurt
1/2 a cucumber
Small handful of mint leaves, exact quantity according to your preference, finely shredded
The juice of 1/2 a lemon
1/2 clove of garlic, crushed
Salt, pepper
A little lemon oil, to serve (optional)

For the dukkah flatbreads


250g strong white bread flour
1.5 tbspn dukkah
1/2 Tspn salt
100ml warm water
4 tbspn olive oil

For the Aubergine

2 small aubergines
1.5 Tspn freshly ground cumin seeds
Salt, pepper
Olive oil


For the lamb:

1 – Preheat your oven to 175 degrees
2 – Combine all of the spices and seasonings with the lamb mince and the egg; use your hands to mix it all together thoroughly
3 – Now form the mince into small meat balls (you’ll end up with 30-40 depending on how large you want them!)
4 – Tip the sesame seeds into a small bowl and roll the balls into them so that they’re completely covered; set aside
5 – When all are ready, transfer the balls onto either a lined baking tray or a grill tray (ie- something with bars that allow the fat to fall into a tray underneath, saving the balls from sitting in tier own fat). If you don’t have a grill tray then be prepared to change the lining of the baking tray halfway through cooking as these balls leak quite a bit of fat!
6 – Bake the lamb balls for 20-25 minutes until just brown (don’t over cook or they’ll go dry!)

For the cacik


1 – Prepare the cucumber by cutting it in half lengthways and scooping out the wet seedy centre with a teaspoon
2 – Cut the cucumber into dice and place into a bowl, followed by the lemon juice, mint, garlic and yoghurt
3 – Mix well and season to taste

For the flatbreads

1 – Place the flour, salt and dukkah in a bowl and mix
2 – Make a well in the centre and pour in the olive oil and water, and use a fork to start to mix this into the flour
3 – Use your hands to form the mix into a dough ball and knead for 5 minutes or so until smooth and elastic
4 – Cover the dough and set aside for 20 minutes
5 – Break the dough into 5 equal pieces and roll out over a floured surface (thickness of a pound coin)
6 – Cook the flatbreads one by one in a hot frying pan (don’t add oil), frying each for 2 minutes on each side
7 – You can keep the breads warm in an oven set to a very low temperature briefly but it’s best to serve straight away as they will carry on cooking and toughen if stored in an oven that’s too warm!

For the Aubergine


1 – Cut the tops of the Aubergines and cut them lengthways into slices
2 – Place these on a baking sheet and sprinkle with the cumin and seasoning and drizzle with oil
3 – Place in an oven preheated to 175 degrees and cook for 30 minutes or until soft; ‘baste’ with extra oil halfway through cooking time
4 – Serve warm


4 thoughts on “Sesame lamb bites with cacik, homemade dukkah flatbreads and cumin-spiced aubergine

  1. LOVING that enamel cookware. Did I mention that I love it? Good thing we aren’t apartment buddies or some of that cookware might end up accidentally in my kitchen, bwahaha ;) Looks so yum. Great job with the flatbreads too. Yum xx

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