Turkish Lamb Flatbread Recipe – Turkey Special
For the perfect finger food at your party, serve up spiced lamb flatbread sliced into squares and watch it disappear within minutes
- 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.
