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Turkish lamb flatbreads

Method

  • Mix together the warm water, dried yeast and sugar. Set aside for 5 mins until it begins to foam.
  • Then add the flour with 185 ml oil and ½ tspn salt. Combine and knead with your hands until the bowl is clean and the dough is springy, adding a little more flour if needed. Then toss in a little extra flour and set aside in a warmish spot for 15-20 mins until the dough rises and is light and fluffy.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the garlic, onion, celery and carrot until reasonably tender.
  • Add the ground spices and stir well. Gently cook to toast, continually stirring.
  • Then add the chilli paste and stir until well combined.
  • Add the mince, with a little more oil if needed, and cook until coloured, mashing and stirring with a wooden spoon as you do so.
  • Then add the stock with a good pinch of salt and the lemon juice. Cook until thick and fragrant, regularly stirring. Remove from the heat and set aside to cool a little.
  • Preheat oven to 200°C fan forced (220°C normal).
  • Sprinkle the dough with a little extra flour and roll it out on a lightly floured surface to form a large rectangle. Then cut in half and roll out each piece.
  • Place each pastry round on individual large, lightly floured baking trays, spreading out to the edges. Then spoon half of the lamb mixture on top in a thin layer, leaving an edge, and cook in the oven for 15-20 mins.
  • Serve with a sprinkling of yoghurt and chopped mint on top.

Ingredients

  • 310 ml warm water
  • 1½ tbsp dried yeast
  • 1½ tbsp sugar
  • 430 gm plain flour
  • olive oil
  • sea salt
  • 2 large garlic cloves, crushed
  • ½ large onion, finely chopped
  • 1 celery stalk, finely diced
  • 1 small-medium carrot, finely diced
  • 1 tspn each ground cumin, ground coriander, garam masala & turmeric
  • 1 heaped tspn chilli paste
  • 400-500 gm lean minced lamb
  • ¼ cup chicken stock
  • juice of 1 lemon
  • olive oil spray
  • plain yoghurt
  • 2 tbsp chopped fresh mint

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm