Turkish Lamb Flatbread Recipes

TURKISH LAMB FLATBREAD

Steps:

• Mix the yeast and 250ml warm water in a small bowl, and leave to stand for 5-10 mins until foamy - this means 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). Add the yeast mixture and mix by hand or machine until the dough comes together into a ball. If the mixture is too sticky to form a ball, add 2 tbsp flour and mix again. Knead for 12 mins by hand, or 8-10 mins on a high speed in the mixer, until smooth, then put in a lightly oiled bowl. Turn to coat the dough in the oil, cover with cling film 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 rise again at room temperature.)
• Heat the oven to 240C/220C/gas 9. Put a baking sheet or pizza stone on the middle shelf. If you're using lamb leg meat, blitz it in a food processor until it's finely minced. Heat the olive oil in a large frying pan over a medium-high heat until hot. Add the onion and garlic, and cook for 10 mins until golden. Add the lamb and cook for 5 mins or until brown, breaking up any lumps with a spoon, then pour off any excess oil. Add the spices, some seasoning, tomato purée, tomatoes and the pomegranate molasses, and cook for 5 mins more, mixing everything together well and breaking down the tomatoes with a spoon. Remove from the heat and leave to cool completely. Can be done one or two days ahead.
• Roll out the dough on a floured surface into a large rectangle about 30 x 40cm. Sprinkle 1 tsp or so of the semolina on a baking sheet. Put the dough on top and make sure it can move around. 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 until crisp on the bottom.
• Remove and drizzle with a little extra pomegranate molasses, then scatter over the parsley and pomegranate seeds. Transfer to a large board and cut into diamonds to serve.

TURKISH SPICY MEAT-FILLED FLATBREAD

Steps:

• Prepare a hot fire (475°F) in a wood-fired oven.
• To make the dough, sprinkle the yeast over 1/4 cup warm water in a small bowl and stir to dissolve the yeast. Let stand until foamy, about 5 minutes. Combine the flour and salt in a large bowl. Drizzle in the olive oil and combine using your hands or a stand mixer. Add the yeast mixture plus the remaining water. Knead for 5 minutes using a dough hook or by hand on a floured board (adding flour if needed when kneading by hand) until the dough is smooth and elastic, 5 to 7 minutes. Place the dough in an oiled bowl and turn to coat it with oil. Cover with a damp towel or plastic wrap and let rise in a warm place for 30 minutes, until doubled in size.
• To make the filling, toss the olive oil, onion, and eggplant together and sprinkle with salt. Spread on a baking sheet. Place on the floor of the oven and cook until the eggplant is soft, about 7 minutes. Stir in the 1/2 teaspoon salt. In a small cast-iron skillet in the oven, sauté the lamb in a small amount of olive oil and cook until brown, about 5 minutes. Discard any fat. Remove from the heat and stir in the pomegranate molasses, tomato, spices, and pine nuts. Add lemon juice to taste.
• Divide the dough into 4 equal pieces on a floured board and roll into balls. Flatten each ball into a 5-inch disk. Stretch the dough into a thin disk about 6 inches across. Place on a parchment-lined baking sheet. Place one-fourth of the meat filling in the center of each disk and spread to about 1 1/2 inches from the edge. In 4 to 5 increments, fold the dough up toward the center to contain the filling. Lightly brush with olive oil and lightly dust with salt.
• Place the baking sheet in the oven and bake for 12 to 15 minutes, or until beautifully golden. Let cool for 5 minutes, then serve hot.

TURKISH FLATBREAD

Steps:

• Dissolve yeast and sugar in warm water. Let stand in a warm place until frothy, about 10 minutes. Stir in flour. Cover sponge with plastic wrap and let rise for 30 minutes.
• Place flour in a large bowl and make a well in the center. Pour in sponge. Add 2 cups plus 2 tablespoons lukewarm water, olive oil, and salt. Gradually work in the flour to make a soft and sticky dough.
• Knead the dough on a floured surface for 15 minutes. Grease a large bowl with butter and add dough. Cover and let rise until doubled, about 1 hour.
• Divide dough into quarters. Cut each quarter into 10 pieces; shape each piece into a ball. Cover balls of dough and let rest for 30 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Line baking sheets with parchment paper.
• Shape each ball of dough into a circle by flattening dough and stretching it. Arrange 2 inches apart on the baking sheets.
• Bake in the preheated oven until puffed up and golden, about 10 minutes.

SLOW-ROASTED TURKISH LAMB

Steps:

• Heat oven to 350 degrees. Cut lamb shoulder into 2 or 3 pieces, and place in a shallow 12-by-14-inch roasting pan or similar. Season generously with salt and pepper. Sprinkle with red pepper, if desired.
• Rub meat with olive oil, lemon juice and pomegranate molasses. Tuck thyme, rosemary, bay leaves, garlic cloves and onion halves here and there. Place in oven, uncovered, and roast for 30 minutes, or until the top is nicely browned.
• Turn meat browned-side down and add 2 cups of water to the pan. Cover tightly with foil or lid. Reduce heat to 325 degrees. Cook, covered, until meat is absolutely fork tender and beginning to fall apart, about 3 1/2 hours total. Uncover during last 30 minutes of cooking if you want to brown the meat a bit more.
• Remove meat to a cutting board. Pour pan juices into a skillet (discard herbs and garlic). Skim and discard excess fat from surface. Bring to a boil and simmer until about a cup remains.
• Chop or shred meat into 1-inch chunks or rough slices. Transfer to a warm platter and pour juices over. (Alternatively, leave meat in pan with reduced juices until ready to serve.) Garnish with persimmon and pomegranate (if using), parsley, mint and lemon wedges. Serve yogurt on the side.