Leftover Turkish Lamb and Flatbreads Recipe

How to make Leftover Turkish Lamb and Flatbreads

Method

1. Preheat the oven to 180°C (160°C fan-forced).
2. Put the leftover lamb in some tin foil and wrap into a parcel.
3. Warm in the oven while you make the flatbreads.
4. Mix the flour, salt, paprika, cumin and parsley together in a bowl, then season with fresh black pepper.
5. Mix the warm water and the olive oil together.
6. Make a well in the centre of the flour mix. Slowly add the water and oil, mixing to make a soft dough.
7. Put a little extra flour on a work surface and knead the dough for 5 minutes.
8. Divide the mixture into 6 balls.
9. Roll them out into a circle, a few millimeters thick.
10. Heat a griddle pan and cook the flatbreads for about 2 minutes on each side, until brown and slightly blackened.
11. Take the lamb out of the oven and shred finely.
12. When the flatbreads are all cooked, serve alongside the warm lamb, hommus, red onion, lettuce and pomegranate seeds.