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).
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)
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.
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
- Mix together the flour , yeast and salt
- Stir in the warm water and olive oil and form a dough
- Knead for 5 minutes place in a floured bowl, cover and leave in a warm place for one hour.
5 tbsp of pomegranate molasses
1 fresh pomegranate seeds only
Fresh parsley or coriander leaves
Quarters of fresh lemon.
- Preheat the oven to 230degC
- Warm the haggis through and mix with the pomegranate molasses
- Divide the dough into 12 pieces, roll each piece out to approx 15cm diameter , ( 0.25cm thick)
- Top each flatbread with a generous smear (1 heaped tbsp) of haggis)
- Place in the oven for 12-15 minutes until risen and just beginning to brown
- Serve with a scattering of coriander leaves, pomegranate seeds and a squeeze of lemon juice.