Lamb Haggis and Pomegranate Flatbreads

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I was required to track down a proper haggis (For proper read lamb pluck , heart liver and lungs in sheeps stomach) for Burns Night on the 26th of February , many of the cheaper versions are made with pork offal

I dutifully schlepped around two farmers markets, the main town market, three butchers but finally tracked one down with the requisite ingredients , lamb , plenty of spices and pinhead oatmeal. For Burns Night I served the haggis traditionally, after boiling for an hour and a half with mashed swede (neeps) and potatoes (tatties).

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It was a very large haggis ( over a kilo)  and so we had plenty
leftover as I was  reading the spice list thinking I might have a go at
making my own next year, spiced including mace, coriander  and nutmeg
are actually quite middle eastern. I remembered a recipe in the Moro cookbook for a flatbread , topped with spiced minced lamb , fresh pomegranate seeds and pinenuts. I figured leftover cooked haggis would be a great substitute for the minced lamb and still have a few pomegranates leftover from Christmas ( wrinkled but still good)

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Making a batch of the dough was easy, just five minutes kneading (with an hours proving) and once topped with the haggis the flatbreads cooked in 15 minutes.

I dare anyone not to love this dish,  the oatmeal had just begun to toast  mixed with and spicy braised meat, you would never guess was offal.

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I served it with some baba ganoush ( roasted aubergine and garlic , mixed with yoghurt, lemon juice & coriander ) but some plain yogurt or labneh would be great.

Lamb Haggis and Pomegranate Flatbreads

Makes 12 flatbreads using 400g of cooked haggis. ( Cook according to instructions)

450g of strong plain flour
300ml warm water
1/2 tsp of yeast
1/2 tsp salt
2 tbsp of olive oil

  1. Mix together the flour , yeast and salt
  2. Stir in the warm water and olive oil and form a dough
  3. Knead for 5 minutes place in a floured bowl, cover and leave in a warm place for one hour.

To dress
5 tbsp of pomegranate molasses
1 fresh pomegranate seeds only
Fresh parsley or coriander leaves
Quarters of fresh lemon.

To assemble

  1. Preheat the oven to 230degC
  2. Warm the haggis through and mix with the pomegranate molasses
  3. Divide the dough into 12 pieces, roll each piece out to approx 15cm diameter , ( 0.25cm thick)
  4. Top each flatbread with a generous smear (1 heaped tbsp) of haggis) 
  5. Place in the oven for 12-15 minutes until risen and just beginning to brown
  6. Serve with a scattering of coriander leaves, pomegranate seeds and a squeeze of lemon juice.
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5 Responses to Lamb Haggis and Pomegranate Flatbreads

  1. Sharon Walsh says:

    That sounds fantastic! When I am off my wheat exclusion programme I am going to make it.

  2. OMG that sounds utterly gorgeous. One question – can you recommend an alternative to the pomegranate seeds that’s not apricots? Son doesn’t like pomegranate and hubby’s sensitive to apricots. I doubt son would notice the pomegranate molasses for what it is, so that’s okay. Maybe golden sultanas, or would we miss the acidity of the pomegranate?

  3. Bill Anderson says:

    Use Cranberry Sauce, tried it and it’s fabby. Bake in oven then add it right after you take it out. A small streak from a spoon from outside to centre for each slice you will make. IE – if you have 8 slices, you would have 8 spoon streaks. Hpoe it works

  4. Becky says:

    Thanks for the tip Bill, Cranberry Jelly is a great alternative

  5. Laura Hunt says:

    Can’t wait for leftovers this year!

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