AKA Turkish Spiced Lamb Flatbread
Tonight we’re preparing Lahmacun, or more commonly known as Turkish flatbread. Lahmacun is a thin piece of dough, traditionally topped with minced beef or lamb (as it is here). With these tasty flavours all topped over moreish bread, it’s no wonder this dish has existed for thousands of years!
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(Contains Cereals containing gluten)
Greek Style Natural Yoghurt
Shawarma Spice Mix
Preheat your oven to 200 degrees. Cut the shallot in half through the root, peel and chop into roughly ½cm pieces. Cut the broccoli into florets (so mini trees!). Slice each floret into four slices. Peel and grate the garlic (or use a garlic press if you have one).
Put a frying pan on medium-high heat with a drizzle of oil. Once the pan is nice and hot add the lamb mince. Sprinkle in a pinch of salt and a grind of black pepper and cook for 5 mins until brown. Tip: If your frying pan is small do this in batches, you don’t want to crowd the pan or the lamb will stew rather than fry.
Once your lamb has cooked for 5 mins and has browned, add your shallot, tomato purée and shawarma seasoning. Stir together and cook for 3-4 mins before adding your garlic and cooking for another minute. Take the pan off the heat.
Put the flatbreads on a baking tray and spoon on your spiced lamb. Leave a 1cm border around the edge. Put your broccoli slices on top of your spiced lamb and finally, crumble over the feta. Drizzle some olive oil over the top. Tip: If there is too much broccoli to fit on top of the flatbreads, don’t worry, you can pop this in the fridge and use it another time!
Place your spiced lamb flatbreads in your oven for 12-15 mins or until your broccoli is slightly brown and crispy. Tip: If it takes a bit longer, that’s fine!
Meanwhile, pull the mint leaves off their stalks and finely chop. Mix your mint together with the yoghurt, a small pinch of salt and a grind of black pepper.
When your flatbreads are cooked, remove from your oven and drizzle over some of your minty yoghurt. Slice up and enjoy!