Thursday, 13 September 2018

HOW TO MAKE LEBANESE LAMB FLATBREAD | STREET FOOD

LEBANESE LAMB FLAT BREAD
source images link : here

Serves : 8
Time : Hand-on time 40 min, oven time 5 - 10 min, plus rising
Difficulty : Easy
Author : Delicious Magazine


Think pizza crossed with Middle-Eastern spices and you've got James Martin's lamb flatbread recipe

INGREDIENTS
"For the pizza dough"
  • 400g ‘00’ flour, plus more to dust
  • 100g fine semolina flour
  • ½ tsp salt
  • 1½ tsp caster sugar
  • 7g sachet fast-action yeast
  • 325ml warm water
"For the topping"
  • 1 tbsp vegetable oil
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp baharat (see Know-how)
  • 500g British lamb mince
  • 75g sultanas
  • 300ml chicken stock
  • 250ml natural yogurt
  • 2 green chillies, finely chopped
  • Leaves from 4 fresh mint sprigs
  • Leaves from 16 fresh coriander sprigs
METHOD
  1. For the dough, put the flours, salt and sugar into a large bowl and stir. Mix the yeast with a little of the water in a jug to form a paste, then add the rest of the water to the jug so the yeast dissolves. Make a well in the centre of the flour and pour in the yeasted water, gradually mixing to form a soft dough. Tip out and knead on a lightly floured work surface until smooth and elastic.
  2. Divide into 4 even pieces and roll into balls, then put on a tray, cover and leave to rise for 1 hour or until doubled in size.
  3. Meanwhile, for the topping, heat a sauté pan, add the oil, shallot, garlic and spices, then fry for 2 minutes. Add the lamb and cook over a high heat, turning often and breaking up with a wooden spoon, until browned all over.
  4.  . . . . 
  5.  . . . . Full recipe Link here
Happy Cooking :)