Ground Lamb with Almond Hummus, Almond Flatbread, and Pickled Onions

In a large pot over medium high heat, heat oil. Add onions and sauté onions, 2-3 minutes, or until translucent. Add garlic and sauté 1-2 minutes, or until fragrant.

Add ground lamb, rosemary and bay leaf. Sauté until excess liquid evaporates and meat is lightly browned.

Add raisins and stir to combine. Add red wine to deglaze pan, scraping up brown bits. Remove from heat and season with salt and pepper.

In a bowl of a stand mixer, stir water and yeast. Let stand 5 minutes or until a foam develops.

Add flour, ground almonds, cumin, and salt. Mix with the paddle attachment on low speed until dough pulls away from the sides of the bowl (if dough seems sticky add more flour 1 tbsp at a time).

Switch to dough hook and work 5 minutes on low speed until dough becomes smooth and elastic. Cover and allow to rise 20 – 30 minutes in a warm place.

Preheat oven to 425 F.

Divide dough into 8 pieces. Roll into balls and flatten with hands or a rolling pin.

Place dough onto a baking sheet and bake for 10 minutes. Flip dough over and place directly on oven rack and bake for another 10 minutes or until golden brown.

In a food processor or blender, mix ground almonds and almond oil until smooth. Season with salt.

In a food processor or blender mix chickpeas, almond tahini, almond oil, olive oil, garlic, lemon juice and zest together until smooth. Transfer to a bowl and season with salt.

In a medium saucepan, bring water, red wine vinegar, sugar, bay leaf and salt to a boil. Add red onion, remove from heat and let cool, covered for 15 minutes.

Drain and serve.

Spread hummus on large plate. Top with lamb, toasted almonds, pickled onions, cilantro and paprika. Serve with almond flatbread.