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Baked Spiced Lamb Flatbread
A soft, yeasted dough folded around a spiced lamb filling brightened with pomegranate molasses and kasseri. I like it because the filling can be made days ahead and the whole thing bakes in under half an hour.
- YieldServes 6 · 1 long flatbread, cut into 6 pieces
- Hands-on55 min
- Total2 h 46 min
- Difficulty
Ingredients
Dough
- 120 mlwarm water
- 1 tspactive dry yeast
- 1 tbsphoney
- 190 gall-purpose flour, plus extra for rolling
- ¾ tspkosher salt
- 2 tbspextra-virgin olive oil, divided
Filling
- 340 gground lamb
- 1small onion, finely chopped
- 2 tspbaharat spice blend
- 1 tspdried spearmint
- 1 tbspMaras pepper flakes
- 2 tbsptomato paste
- 2 tspTurkish red pepper paste
- 1 clovegarlic, finely chopped
- 1½ tbsppomegranate molasses
- 25 ggreen onions, green part only, finely sliced
- 75 gkasseri cheese, grated
Finish
- 28 gunsalted butter, melted
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