Spicy Lamb Flatbread By Lama Gharaibeh

  • recipe

    Main Meal
    Spicy Lamb Flatbread by Lama Gharaibeh



Dish TypeMain Meal
Prep Time50
Cook Time0
INGREDIENTS Total items( 16 )
  • recipe Red Onion India
    1 pcs
  • recipe Garlic Loose China
    1 clove
  • recipe Chili Green Thailand
    1 pcs
  • recipe Australian Lamb Mince
    400 g
  • recipe Maggi Powder Seasoning Sachet
    1 tbsp
  • recipe Bayara Sumac Lebanon
    1 tbsp
  • recipe Al Wadi Al Akhdar Pomegranate Molasses
    2 tbsp
  • recipe Parsley UAE
    0.25 cup
  • recipe Mint UAE
    0.25 cup
  • recipe Halwani Bros Finest Tahina
    2 tbsp
  • recipe Al Baker Plain Flour
    4 cups
  • recipe Dcl Instant Yeast
    2 tsp
  • recipe Sis Fine Granulated Sugar
    1 tbsp
  • recipe Nezo Fine Sea Salt
    1.5 tsp
  • recipe Arwa Water
    1.5 cup
  • recipe Rahma Olive Oil
    2 tbsp

How to Make

  • To make the dough dissolve the yeast in the warm water along with the honey and set aside for 10 minutes.
  • Add the flour gradually with the salt until you get a smooth dough.
  • Knead the dough very well until smooth and elastic.
  • Transfer the dough into a bowl brushed with olive oil. Cover it with plastic wrap until doubled in size.
  • For the lamb toppings:Heat the olive oil in a pan, add onions, garlic and Maggi seasoning and fry for 2 minutes.
  • Add the lamb mince and cook over high heat turning often until browned.
  • Adjust the salt and pepper then add the fresh chopped herbs and sumac.
  • Heat the oven to as high as it will go then start working with the dough.
  • Divide the dough into 4 equal pieces and start rolling the first piece into an oval or circular shape then transfer it into a baking tray lined with parchment paper, covering the rest of the dough so it will not dry out.
  • Brush the base of the dough with olive oil then spread the lamb mixture evenly over the flat dough. Bake for 10 - 12 minutes until golden and crisp.
  • Scatter with some more fresh herbs and serve immediately with some yogurt on the side.