Date posted: 23/05/2023

North African braised beef flatbread with cumin and maple dressing

  • Serves 10
Votes: 1 Average: 5


Beef braising steak 10
North African spice paste 250g
Mixed vegetable stewpack 250g
Everyday Favourites gluten free beef flavour bouillon paste 150g
Red onion 80g
Red cabbage & carrot coleslaw dry mix 150g
Limes 10
Coriander, chopped 50g
Chick peas in water 80g
Cumin seeds 50g
Greek style yogurt 200g
Maple syrup 80ml
Flatbreads 10
Everyday Favourites chopped diced apricot 100g
Pomegranate seeds 60g
Gourmet Selection sweet potato fries 400g
Cajun seasoning 60g


  1. Coat the beef in the African spice, place in a tray on top of the stewpack vegetables, pour over the beef stock and then cover with parchment paper and foil – then braise in the oven at 160°C for 2 hours, checking the liquid levels and topping up the stock as required
  2. Slice the onions and add to the slaw mix with the zest and juice of the limes, mixing through chopped coriander and season well
  3. Drain the chickpeas and drizzle with oil, then cook in the oven for 15-20 mins to dry them out
  4. Pan-fry the cumin seeds until golden and then crush. Once cooled, add the crushed cumin seeds to the yoghurt and mix through the maple syrup
  5. Warm the flatbreads in the oven, and top with the slices of the braised steak, top with the slaw, yoghurt dressing, diced apricots, chickpeas, coriander and pomegranate seeds.
  6. Serve with the sweet potato fries, which are tossed in maple syrup and Cajun spice, then topped with more apricots, chickpeas, coriander and pomegranate seeds.
  “This North African Street Food paste is a very on-trend flavour which you should definitely try. The slow-cooking process turns a cheap cut into a wonderfully tender piece of beef. You can slow-cook the beef at the bottom of an oven during the day while its already in use. The crunchy slaw with the maple and cumin dressing gives a great depth of flavour. The dried apricots give a lovely sweetness to balance the dish – but you could use up any dried fruits here” Paul Tunnicliffe, Culinary Development Chef
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