turkish style lamb flatbreads

Lamb

Turkish-style lamb flatbreads

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Try to get your flatbreads stretched out nice and big for these – you want a large surface area to spread the lamb mixture over, as you don’t want it too thick or it won’t cook through properly.

Ingredients

1 batch flatbread dough in 6 balls, at room temperature

1 red onion, finely sliced

30g parsley, finely chopped

2 tbsp sumac

1 lemon, cut into wedges

Fine semolina or plain flour to dust

450g jar roasted red peppers, drained and cut into thin strips

250g greek yogurt, whisked

1 onion, roughly chopped

2 medium tomatoes, roughly chopped

1 long red pepper, deseeded and roughly chopped

30g parsley, roughly chopped

4 garlic cloves, roughly chopped

1 red chilli, roughly chopped

1 tbsp tomato purée

2 tbsp shawarma spice mix

250g lamb mince, ideally 20% fat

Directions

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Techniques

Charred lamb with smoky aubergine labneh

Ingredients