Lamb Kofta on gluten free flat bread – low fodmap

I am at the moment experimenting with Greek and Middle Eastern dishes and modifying them to suit a low fodmap diet. I was surprised how well these flat breads turned out – although they are better when served slightly warmed. Enjoy…..



400g lamb mince

small sprig of rosemary

1 teaspoon of Lebanese seven spice

1 teaspoon of garlic infused oil



250g white gluten free bread flour


1/4 teaspoon xanthan gum

1 egg

3 tablespoons lactose free yoghurt

70 mls of water



Chop the rosemary finely

Add the mince to a bowl and add the rest of the ingredients and mix well

Weigh into 50g portion sizes and shape into sausages.

Fry in spray oil for 15 minutes (or until cooked through thinner sausages cook faster)

Makes eight


Add the flour to a bowl and weigh in the xanthan gum

Mix well and add seasoning

Add the liquid ingredients and bring the dough together

Weigh into 6 separate balls

Roll out and trim into a circle shape

Fry with spray oil

Serve with feta cheese, a drizzle of olive oil, thyme and a tablespoon of pomegranate seeds per serving – if you are following a fodmap modified diet and can tolerate GOS (galacto-oligosaccharides) you could a tablespoon of hummus to each flatbread. If not you can use my recipe for Tzatziki and turn this into a Greek dish here

Lebanese grilled lamb with lactose free yoghurt

I adore Ottolenghi recipes but he does use lots of fodmaps in them so I was very surprised to find a Lebanese seven spice rub in Marks and Spencer that is low fodmap and just the right spice mix for rubbing into meat and using on a grill or barbecue. so here is a good lamb recipe for those hot days when barbecues and eating al fresco is such a good idea.


2 lamb steaks

Enough Lebanese seven spice mix to coat both steaks

Cook on the barbecue still well cooked*

1 pack of chard

Lactose free yoghurt (Tesco Greek)

Chopped chard stems

1 lemon

Salt and pepper to taste.


Mix 2 heaped tablespoons of yoghurt with half a grated lemon peel and 3-4 chopped chard stalks

Take the lamb steaks and coat in Lebanese seven spice powder and grill for 2 minutes at high heat on each side – then 5 minutes extra to cook through.*Do you like your meat pink? If you do then ensure that you cook the edges till they are well seared and reach a temperature of 70 degrees C. This should ensure that pathogenic bacteria on the surface of the meat are killed. The foods to cook well through on a barbecue are hamburgers (the mince surfaces are found throughout the burger so it needs to be cooked through.) Chicken also needs thorough cooking – cook a little in the oven or microwave before finishing on the barbecue.

Blanch the chard leaves is hot water for a few seconds and serve with olives, grated lemon rind and chard. This recipe serves two people.

Tomato free moussaka – low FODMAP

DSCF1197modMoussaka is one of my favourite dishes, in my humble view it has to have cinnamon included – and lot’s of it. You might feel that adding a spice used in sweet dishes in the UK sounds strange, but it rounds off the flavour really well. It can be a high calorie dish particularly when lamb is the main component but it is possible to reduce the high fat load. I may be performing moussaka sacrilege by suggesting that it can be made without tomatoes, but I feel the essential flavours are included, so the dish doesn’t miss much by not using them.


2 medium aubergines

1 tablespoon of garlic infused olive oil

4 potatoes

500 g lean lamb mince

2 teaspoons of cinnamon

1 teaspoon of asafoetida

2 teaspoons of dried oregano

1 pint of skimmed lactose free milk (Yes you can get it now!!!)

75 g grated strong mature cheddar

2 eggs

200 ml of red wine

1/2 teaspoon of gravy browning

100 ml of water

4 teaspoons of cornflour

Salt & pepper to taste


The method is time-consuming but I don’t eat this dish regularly, I usually have it on special occasions so it is worth making an effort to make it well.

1) Dry fry the mince and add cinnamon, asafoetida, oregano and gravy browning. Drain off the cooking juices and allow the mince to cool. Put the cooking juices in the refrigerator till the drained lamb fat has gone solid, scoop off the fat and throw it away.

2) Pour the remaining cooking juices in a frying pan, add red wine, water and cook. Mix 2 teaspoons of the cornflour with a little water then add to the gravy, cook till thickened.

3) Slice the aubergines into 4-5 mm circular slices, sprinkle with olive oil and roast in the oven till brown. Cool.

4) Slice the potato to the same thickness as the aubergine and par boil for 10 minutes – do this just before you are ready to assemble the dish, you don’t want them to go cold.

5) Grate the cheese, pour the milk into a pan and add the cheese and the rest of the cornflour (mixed with a little water.) Cook till thickened, cool and add the eggs – mix well.

6) Add a layer of aubergine,┬ápotato, meat – add gravy. Continue to build up the layers till the ingredients are used up. Pour the cheese sauce on the top.

7) Cook for 1 hour at gas mark 6 (200┬░C), or until the potatoes are soft and the top has browned.

Serves 6