Hot Pie's Kitchen

Exploring Westeros one bite at a time

flatbread with lamb and chickpea purée

This week in honor of the LA leg of the Game of Thrones food trucks I made some flatbread and topped it with a chickpea purée and some lamb. Despite having a few different parts this is actually pretty easy to cook. It is a perfect finger food to serve as an appetizer. I’m going to be cooking one more dish before the april 17th premiere of the show and would like it to be a reader suggestion dish, so let me know in the comments or an email what your favorite dish is. Also I plan on having the 1st HPK wine tasting before the end of the month. I hope you join along and enjoy them, just hit the break for the full how-to with pics and all.

The first part we are going to be making is the chickpea purée:


  • 1 teaspoon mustard seed
  • 1 or 2 cloves of garlic
  • 1/4 teaspoon of cumin
  • 1 tablespoon of olive oil
  • 1/3 cup of warm water
  • 1 can of chickpeas (garbanzo beans) rinsed

Some tools you may need:

  • measuring cup
  • measuring spoons
  • food processor or blender

First your going to wanna chop up your garlic. Once you’ve taken a clove or two of garlic from a bundle your going to want to crush it with the flat side of a knife:

When you’ve crushed it pick away all the extra skin and then chop it up nice and good, you don’t have to go to crazy though it’s gonna go into a blender in a minute:

Now drain your chickpeas and dump them in a blender (or food processor) along with the chopped garlic, mustard seeds, cumin, and last add the warm water. Then put the top on and put it on a low blend:

Add your olive oil through the top and increase the speed:

Occasionally turn it off and mix it so it gets nice and liquefied:

Once you have it nice and smooth put it in a bowl and cover it up with some plastic wrap and stick it in the fridge until we need it later:

Now we are going to bake a very simple flat bread:


  • 1 1/3 cups of whole wheat flour
  • 1 1/3 cups of all-purpose flour
  • 1/4 cup of vegetable oil
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 3/4 cup of buttermilk (room temperature)

Some tools you may need:

  • measuring cup
  • measuring spoon
  • mixing bowl
  • rolling pin
  • baking sheet
  • non stick cooking spray
  • oven

Put the flour , salt, baking soda, oil and lastly the buttermilk in a mixing bowl:

Stir it up with a spoon, if it is too flakey and not clumping together well add a bit more buttermilk and add some flour if it’s a bit too doughy:

Once your done mixing put a little flour down on the counter and lay the dough down on it:

Now you need to knead the dough for about a minute, all you need to do to accomplish this is to fold the dough over on itself:

And then smush it into itself and repeat this from all different angles and sides, just give it a nice massage:

Once it’s nice and massaged split up the large piece of dough into six fist sized balls:

Now take the rolling pin to it and flatten it out into hand sized disks no more then a 1/4 inch thick:

With a knife score just into the surface of the disk some vents, make them any pattern you see fit:

Spray a baking sheet with some non stick cooking oil and place your six pieces on it, and then load it into the oven (pre-heated to 350 degrees). Let it bake for around 10 minutes:

After they are done baking shut off the oven and let them sit while you cook the lamb.

Now it’s time for the lamb:


  • 1/3 cup of olive oil
  • juice from 2 lemons
  • 1/4 cup of dried oregano
  • 6 chopped garlic cloves
  • 1 teaspoon of salt
  • 1 teaspoon of fresh ground black pepper
  • around 1.5-2 puond of lamb

Some tools you may need:

  • 1 deep dish
  • 12″ frying pan
  • tongs
  • grill fork

The first part of the entire meal you’ll prepare is going to be to marinade the lamb. The last part is going to be cooking the lamb.

Start out by putting the oil in a small bowl:

Cut your 2 lemons in half and squeeeeeze out all the juice you can muster into the bowl from each half (be careful not to squirt any in your eye or to get it into open cut):

Chop up the garlic like you did for the purée except dice it a bit more this time. Add the garlic and all the rest of the ingredients into the bowl and stir it up until you have a nice liquid paste:

Put your lamb in a deep dish and pour the marinade on top of them:

Gently rub the marinade into both sides of the lamb and then cover the dish with some foil:

Now you need to let it soak in the juices in the fridge. If you have the time let it sit over night if not leave it for at least 2 hours.

When your lamb is ready spray your pan with a little non stick oil, turn it on medium and let it heat up for a few. Plop your lamb in the pan and let it cook for around 4-6 minutes:

When the first side is done flip it over and let it cook for another 4-6 minutes

When it’s done place the lamb on a cutting board and start chopping it up:

You’ll want the pieces you cut up to be about the size of the chickpeas you used before for the purée:

And now we are ready to assemble it all.

Take the bread out, let it cool off if it’s still hot and then cut it into quarters:

Put a dollop of the chickpea purée on one of the quarters of the bread (I put a bit of cayenne on top):

Now put about 3-4 pieces of lamb on top of the chickpea purée:

Place them on a platter garnish with some parsley flakes if you want and enjoy!

They are a very nice treat and best when served hot so if you aren’t serving them right away keep them warm in the oven. Let me know if you have any feedback or suggestions and until next time eat well.

I based the flatbread recipe off of a Norwegian Bread recipe, I made mine a bit thicker and less cracker like though.

The chickpea purée that I made I borrowed from this recipe with a few varriations.


11 responses to “flatbread with lamb and chickpea purée

  1. duckchick April 9, 2011 at 6:35 am

    Mmm, this looks delicious! A wonderful appetizer before the meal, with lemon cakes for dessert! Awesome! The chickpea puree is almost like my recipe for Hummus (well, it’s not MY recipe, but it’s the one I make all the time!). Hmm, paired with a nice white wine? Or would a Dornish red be more appropriate?

    As to a suggestion…fish fried up with onion and bacon? that was a breakfast that Ned and Robert had. Or perhaps venison pie, as Bran had served at the autumn feast? Or one of Tyrion’s chapters…pork tenderloin in puff pastry. There’s so many choices! :)

    • HPK April 15, 2011 at 10:17 am

      The pork in puff pastry sounds great. I’m going to be making that for Sunday night and I’ll post that up early next week. And I will be making more breads as well down the road, oatbread and black bread are 2 of my favs.

  2. duckchick April 11, 2011 at 5:16 am

    There’s also oatbread with bits of apple, date, and orange! :)

    • braya April 13, 2011 at 11:06 pm

      Ooh, I like the oatbread idea. Pretty easy to make (I think), yummy, and great idea for our finger food theme we have planned for the premiere!

      • duckchick April 14, 2011 at 1:31 am

        Thanks! I read about it at the infamous wedding feast for Joffery! Tyrion was enjoying it.

  3. duckchick April 18, 2011 at 2:27 am

    Made this recipe for my premier party, and it was a hit!

    • HPK May 2, 2011 at 10:31 pm

      That’s awesome I hope your party was a blast. And sorry for lack of updates yall, been over the head at work lately. Gonna have the wine tasting and new recipe up soon though. I hope everyone is enjoying the show so far, I’m loving it!

  4. anspringgirl April 9, 2012 at 5:14 pm

    My friends and I made a special video dedicated to the Game of Thrones day! It’s called Talk of Thrones ) Although you flatbread looks absolutely delicious )))

  5. ZAHIR September 5, 2013 at 3:24 pm

    It looks delicious! The way you tried to show every thing in photos just loved. It makes more easier for the learner to pick every thing quickly through the photos. Very sensible way of telling every thing. Thanks for the post! Hope to See some more recipes from you.

  6. John April 10, 2014 at 2:40 am

    Good recipe for my Family, I’ll make this soon.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: