Lebanese spiced lamb flatbread

Lebanese spiced lamb flatbread

By
From
Home Comforts
Serves
8
Photographer
Yuki Sigura

This is a recipe I’ve tweaked: it was for chunks of lamb, but I changed it to mince to speed it up. Instead of bread I’ve used a pizza base, as I love my pizza oven in the garden. You can buy a pizza stone for your regular oven and heat it with the oven on full whack and you get a similar effect.

Ingredients

Quantity Ingredient

For the pizza dough

Quantity Ingredient
400g ‘00’ flour, plus more to dust
100g semolina flour
1/2 teaspoon salt
1 1/2 teaspoons caster sugar
7g sachet of fast-action yeast
325ml warm water

For the filling

Quantity Ingredient
1 tablespoon vegetable oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon ground baharat spice mix
500g minced lamb
75g sultanas
300ml chicken stock
sea salt
freshly ground black pepper
250ml natural yogurt
2 green chillies, finely chopped
4 sprigs mint, leaves
16 sprigs coriander, leaves

Method

  1. Start the day before by making the dough. Place the flours, salt and sugar into a large bowl and stir. Mix the yeast with a little of the water in a jug to form a paste, then add the rest of the water to the jug, so that the yeast is dissolved into the water.
  2. Make a well in the centre of the flour and pour the yeasted water, gradually mixing to form a soft dough.
  3. Tip out and knead on a lightly floured work surface until smooth and elastic.
  4. Divide into four and roll each into a ball, then place on a tray, cover and leave to rise for 24 hours.
  5. For the filling, heat a sauté pan until hot, add the oil, shallot, garlic and spices and cook for two minutes, then add the lamb and cook over a high heat, turning frequently and breaking up with the spoon, until browned.
  6. Add the sultanas and chicken stock and bring to the boil, then reduce the heat and simmer for 20 minutes until the lamb is tender and the liquid virtually gone. Season to taste, then allow to cool totally.
  7. Preheat the oven to as high as it will go. Place a heavy baking tray or pizza stone in the oven and allow to heat.
  8. Roll each piece of dough out on a lightly floured surface into an oval roughly 20 x 15cm, and about 5mm thick, then place on to an upturned, floured baking tray.
  9. Cover the dough bases with the lamb mixture, then evenly scatter over the yogurt and chillies and season with salt and pepper.
  10. Place on the heated tray or stone (you may have to cook them in batches) and cook for five to 10 minutes until golden and crispy. Scatter with the herbs and serve immediately.
Tags:
James Martin
Saturday Kitchen
comfort food
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