Turkish · Dinner
Ground Lamb Flatbread
Ground lamb seasoned with cumin, paprika and cinnamon, spread thin over pide-style flatbread dough and baked until the edges char and the meat crisps at the surface. Topped with parsley, sumac and red onion with a lemon-yogurt drizzle, this Turkish lahmacun-style flatbread is served hot as a folded handheld.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
576Calories
28.2gProtein
29.3gFat
49.5gCarbs
5.4gSugar
4.3gFiber
1341mgSodium
92mgChol
10.8gSat Fat
578mgPotassium
89mgCalcium
4.5mgIron
1.8mcgVitamin B12
11mgVitamin C
gluten-free-adaptable
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Whisk the yeast into warm water and let stand 5 minutes until faintly foamy on top.
2
Knead
Combine flour and dough salt, pour in yeast water, knead by hand 5 minutes until smooth and springy.
3
Proof
Cover the dough bowl with a cloth and leave at room temperature 30 minutes until visibly puffed by half.
4
Prep
Mince the onion and garlic. Dice the tomato and finely chop the parsley. Thinly slice the red onion for serving.
5
Prep
Mix ground lamb with minced onion, tomato paste, diced tomato, garlic, cumin, paprika, cinnamon, topping salt and black pepper until evenly combined.
6
Bake
Preheat the oven to 480°F (250°C) with a baking sheet inside for 15 minutes. Roll the dough thin to 1/8 inch, spread lamb mixture edge to edge leaving a 1/4-inch border, slide onto the hot sheet, and bake 8 to 10 minutes until edges are deep golden and lamb is browned.
7
Plate
Drizzle with olive oil, scatter chopped parsley, sliced red onion, and sumac across the top. Squeeze lemon juice over the flatbread, drizzle with yogurt, fold and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g ground lamb
- 1 cup130g all-purpose flour, plus extra for dusting
- 1/2 tsp1/2 tsp instant yeast
- 1/2 cup120ml warm water
- 1/2 tsp1/2 tsp salt, for the dough
- 4 tbsp4 tbsp onion
- 2 tbsp32g tomato paste
- 22 small tomato
- 1 clove1 clove garlic
- 1 tsp1 tsp cumin
- 1 tsp1 tsp paprika
- 1/4 tsp1/4 tsp cinnamon
- 1/2 tsp1/2 tsp salt, for the topping
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp30ml olive oil
- 2 tbsp2 tbsp parsley
- 4 tsp4 tsp lemon juice
- 4 tbsp60g plain yogurt
- 11 red onion, for serving
- 1/2 tsp1/2 tsp sumac
