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Turkish lamb flatbread

Turkish lamb flatbread


  • 1 tsp dried yeast
  • 400 g plain flour, plus extra for cleaning
  • 1 tsp salt
  • a little oil
  • semolina, for dusting

For the spicy lamb topping

  • 500 g lean lamb leg meat, finely chopped (or lean mince)
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, carefully chopped
  • 2 tsp Turkish chilli flakes or 1tsp chilli flakes
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 4 tbsp tomato purée
  • 400 g can plum tomatoes, drained pipes
  • 4 tbsp pomegranate molasses, plus extra for drizzling
  • 2 little red onions, thinly sliced into half moons
  • 50 g pine nuts
  • 100 g feta, crumbled
  • 2 tbsp chopped flat-leaf parsley
  • 50 g pomegranate seeds


  • ACTION 1

    Mix the yeast and 250 ml warm water in a little bowl, and delegate represent 5-10 minutes up until foamy– this implies the yeast is working. Put the flour and salt in a large mixing bowl (or use a tabletop mixer fitted with a dough hook and set at a low speed). Include the yeast mix and mix by hand or device up until the dough comes together into a ball. If the mix is too sticky to form a ball, include 2 tbsp flour and mix once again. Knead for 12 mins by hand, or 8-10 minutes on a high speed in the mixer, up until smooth, then put in a lightly oiled bowl. Rely on coat the dough in the oil, cover with cling movie and leave in a warm place for 2-4 hrs until doubled in size. (You can also put it in the fridge overnight, punch down and let it increase again at room temperature.)

  • ACTION 2

    Heat the oven to 240 C/220 C/gas 9. Put a baking sheet or pizza stone on the middle rack. If you’re using lamb leg meat, blitz it in a food mill up until it’s carefully minced. Heat the olive oil in a big frying pan over a medium-high heat up until hot. Add the onion and garlic, and cook for 10 minutes until golden. Add the lamb and cook for 5 minutes or up until brown, breaking up any swellings with a spoon, then put off any excess oil. Add the spices, some spices, tomato purée, tomatoes and the pomegranate molasses, and cook for 5 mins more, mixing whatever together well and breaking down the tomatoes with a spoon. Get rid of from the heat and delegate cool totally. Can be done one or two days ahead.

  • STEP 3

    Present the dough on a floured surface area into a big rectangle about 30 x 40 cm. Sprinkle 1 tsp or two of the semolina on a flat pan. Put the dough on the top and make certain it can move. Add the spicy lamb first, then top with the red onions, pine nuts and feta. Slide onto the heated baking sheet or pizza stone and cook for 10-15 mins up until crisp on the bottom.

  • ACTION 4

    Eliminate and drizzle with a little extra pomegranate molasses, then spread over the parsley and pomegranate seeds. Transfer to a big board and cut into diamonds to serve.


Turkish chilli flakes, also referred to as Aleppo pepper or pul biber, are produced in Syria and southern Turkey. A coarsely ground paprika, they have a sweet, slightly fruity flavour and are milder than routine chilli flakes. Discover them at souschef.co.uk or Turkish supermarkets.

Goes well with

Recipe from Excellent Food magazine, November 2016

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