Gemma Spring is in the air and we are thrilled about it. I am a huge fan of the start of each new season. It’s refreshing and at times life-giving, especially in 2021. Food, like most things in life, follows the seasons. There’s the obvious seasonal aspect of the ingredients but also there is a shift in the food we want to serve and eat as we start a new season. These Turkish lamb flatbreads are perfect for Spring.
A family connection
Spring is a really uplifting time of year for me. My Grandad, who I was very close to, loved the spring. Seeing daffodils popping up at the sides of the road as he drove in the country brought him joy. Wherever I see daffs at the side of the road it connects me to him. As does this lamb flatbread recipe.
We had a shared love of food and cooking, it was a big part of what we bonded over. My Grandad was a great cook, he had a natural approach to cooking, and his food was always top-notch. I grew up in a family with great food influences from both sides which made it easy to fall in love with cooking. My grandad would email most weeks and tell me about the food he had cooked. Some would be his own recipes, others would be recipes he got from the TV… enter lamb flatbread.
Make it your own
This lamb flatbread recipe is simple, quick and tasty. The original recipe is from Rick Stein and the first time I saw it I was hooked. My recipe is slightly different from Rick’s, with tomato puree, less minced lamb and more garlic. I think home cooking is all about adapting to suit you… There should be no pressure to follow a recipe accurately when you are busy and you know what works for your family. I hope you change and adapt our recipes to suit you.
Our lamb flatbread recipe is so easy to make, kids will love kneading and rolling out the dough and the whole family can enjoy this delicious treat within an hour. It is fresh and flavoursome thanks to the addition of flatleaf parsley and a squeeze of lemon juice added just ahead of folding the flatbread and eating.
Another story for another time
I have a lot to say about my Grandad and his food but this post is not so much about him, and instead an opportunity to share a recipe I know he enjoyed. I have plans to share his curry, to tell stories of his life, food and the foodie family he came from. But for now, I leave you with a perfect meal for the weekend! We served it with a salad and some homemade cucumber dip.
Lamb Flatbread
Ingredients
Flatbread Ingredients
- 350 g strong bread flour
- 1 tsp salt
- 2 tsp fast action yeast
- 2-3 tbsp olive oil
- 250 ml warm water make sure your water is a comfortable temperature when you dip your fingers in. If it is too hot add a touch of cold water.
Topping ingredients
- 6 cloves garlic
- 1 white onion quartered
- 1 red onion quartered
- 1 red pepper roughly chopped into big chunks
- 1 green pepper roughly chopped into big chunks
- 1 yellow pepper roughly chopped into big chunks
- small bunch of flat leaf parsley shredded
- 1/2 tsp dried chilli flakes
- 350 g minced lamb
- 1-2 tbsp tomato puree I use this to bind the mix and for flavour
- salt and pepper to taste
Instructions
- Put ythe flour, yeast and salt in a bowl. Keep the salt away from the yeast.
- Add the olive oil to the water and pour it over the flour. Mix to form a dough and then tip it out on to the side and knead for five minutes.
- Once kneaded set aside for 30 mins
- Meanwhile in a food processor add your peppers, onions and garlic and blitz until all the ingredients are finely chopped. You do not want to make a puree so be careful not to go too far.
- Tip the onions, peppers and garlic into a sieve and strain all of the water out until the mix is dry. You can do this really quickly in a clean tea towel which is what Rick Stein does.
- Add the shredded flat leaf parsley and mix. I separated some at this stage as I was making some without the chilli for the children.
- Add 1/2 teaspoon of dried chilli flakes, the minced lamb and tomato puree, a touch of salt and a grind of pepper and give it all a good mix then set it aside.
- When your dough has risen split it into 8 smaller balls. I shape my dough into a sausage to do this so that the dough balls are even.
- Roll out your dough balls one at a time. Don't worry if your flatbreads are of different shapes and sizes. So long as they aren't too thick or thin shape doesn't matter. Aim to go as thin as you can so you can still pick it up and handle it without it splitting.
- Transfer your flatbread on to some greaseproof paper or a silicone baking sheet if you have one. Then add a spoonful of the lamb mix to the dough. Depending on the size of your dough you may need less or more. Then using your fingers and the palms of your hands press down to force the mix to spread evenly across the dough.
- Transfer to a baking tray. Bake in the oven for 7-8 minutes at 220ºC Fan/475F/GM 9 – ovens vary as do shapes and sizes of flatbreads so keep an eye on them and adjust accordingly. I always set a timer because it is easy to forget about them and an extra minute can make all the difference.
- Serve with a squeeze of lemon juice and more flatleaf parsley. I also make some salad and cucumber dip and I dressed some onions in salt and lemon juice. Fill your flatbread with whatever you like and then fold and enjoy!
