Turkish Lamb Flatbread Recipe – Turkey Special
Turkish Lamb Flatbread is a flavorful dish featuring a spiced lamb topping on a crispy flatbread. The lamb is seasoned with Turkish spices and cooked with onions and garlic, then spread over the dough and baked until golden. After baking, it’s garnished with feta cheese, pomegranate seeds, and fresh herbs, offering a delightful combination of savory and tangy flavors. This dish is perfect for sharing and brings a taste of Turkish cuisine to your table.
- Prep Time45 min
- Cook Time25 min
- Total Time1 hr 10 min
Turkish Lamb Flatbread Ingredients :
- For the dough:
- 1 teaspoon dried yeast
- 400g plain flour, plus extra for dusting
- 1 teaspoon salt
- A little oil
- Semolina, for dusting
For the spicy lamb topping:
- 500g lean lamb leg meat, finely chopped (or lean mince)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons Turkish chilli flakes or 1 teaspoon chilli flakes
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 4 tablespoons tomato purée
- 400g can plum tomatoes, drained
- 4 tablespoons pomegranate molasses, plus extra for drizzling
- 2 small red onions, thinly sliced into half moons
- 50g pine nuts
- 100g feta cheese, crumbled
- 2 tablespoons chopped flat-leaf parsley
- 50g pomegranate seeds
How to Make Turkish Lamb Flatbread
Activate the yeast by mixing it with 250ml warm water in a bowl and let it sit until foamy, indicating it’s active. Combine flour and salt in a large bowl (or use a mixer with a dough hook on low speed). Add the yeast mixture and mix until the dough forms a ball. If too sticky, add 2 tbsp flour and mix again. Knead for 12 mins by hand or 8-10 mins with a mixer until smooth. Place in an oiled bowl, cover with cling film, and let rise in a warm place for 2-4 hrs until doubled, or refrigerate overnight.
Preheat oven to 240C/220C/gas 9. Place a baking sheet or pizza stone in the oven. If using lamb leg meat, finely mince it in a food processor. Heat olive oil in a pan, cook onion and garlic until golden. Add lamb, cook until browned, drain excess oil. Stir in spices, seasoning, tomato purée, tomatoes, and pomegranate molasses, cook for 5 mins. Cool completely or prepare ahead.
Roll out dough into a 30 x 40cm rectangle on a floured surface. Sprinkle semolina on a baking sheet, transfer dough. Spread lamb mixture over dough, then add red onions, pine nuts, and feta. Slide onto hot baking sheet or stone, bake for 10-15 mins until crisp
Drizzle with extra pomegranate molasses, sprinkle parsley and pomegranate seeds. Transfer to a board, cut into diamonds to serve.
Recipe Notes:
Dough Preparation: Ensure the yeast is activated by mixing it with warm water and allowing it to become foamy before incorporating it into the flour mixture.
Lamb Mixture: Cook the lamb mixture until the flavors meld together, but avoid overcooking to maintain a tender texture.
Baking: Preheat the oven thoroughly to achieve a crisp bottom crust.
Serving: Slice the flatbread into squares or diamonds for easy sharing.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispness.
