Turkish-style bread topped with lamb, spices and pine nuts
Serves: 4 – 6
This is really special, really easy street-food, perfect for a Saturday afternoon when friends come round.
The lamb mince can be prepared ahead of time meaning you only have the dough to do as people start walking through the door. Of course, when they see that you have made your own dough, they’ll know something clever is coming.
They’ll also think you’re a genius.
The taste – and the heat – is classic Middle Eastern.
And goes to show that the simplest things really can be the best.
175gm Greek feta, coarsely grated
250gm minced lamb
3 long red chillies, chilli and seeds coarsely chopped
1 garlic clove, crushed
1 1/2 tsp cumin seed, dry-roasted and and finely ground in a mortar and pestle
1/2 tsp dried yeast
2 1/2 cups plain flour, plus extra for dusting
Extra virgin olive oil for drizzling
Toasted pine nuts
Thinly sliced mint
Pickled long green chillies
- For the flatbreads, dissolve the yeast in 300ml of lukewarm water.
- Combine flour and a large pinch of salt in an electric mixer fitted with the dough hook. Add the yeast mixture and knead until a soft dough forms. Around 6 – 8 minutes.
- Turn out onto a lightly floured surface and divide into 6 balls. Place balls on a floured tray, leaving 10cm between each and set aside for 1 hour to prove.
- Preheat the oven to 250c. Combine the lamb, chilli, garlic and cumin in a bowl. Roll out dough to 5mm-thick rounds on a lightly floured surface, then even top with the lamb mixture, leaving a small border. Transfer to oven trays lined with baking paper, drizzle with olive oil and bake (in batches if necessary) until crisp at the edges but soft in the center. Around 15 minutes.
- Serve scattered with pine nuts, mint and pickled chillies at the side.