Spicy Lamb Flatbread
Legendary Canadian chef, restaurateur, producer, best-selling author and TV personality.
Ingredients
For the flatbread
Sprinkle of flour to roll
For the roasted egg plants / aubergines
- 8 small egg plant / aubergines
- Generous grind of black pepper
- Generous pinch of flaked sea salt
- 2 lemons, juice and zest
- 2 garlic cloves, minced
- 4tbsp olive oil
For the lamb
- 2 pounds / 900g lamb mince
- 1 pound / 450g pork fat mince
- 1tbsp cumin
- 1tbsp sumac
- 1tbsp berbere
- Generous grind of black pepper
- Generous pinch of flaked sea salt
- 1 handful parsley, roughly chopped
- 10 garlic cloves
- 4 scallions / spring onions
- 1 spicy red pepper
- 4tbsp olive oil
For the hot green sauce
- 4 scallions / spring onions
- 4 hot green peppers
- 4 jalapeno peppers
- Generous pinch of flaked sea salt
- 1tbsp Aleppo pepper
- A handful of cilantro / coriander
- 4tbsp olive oil
- 2tbsp water
For the pickled red onions
- 1 red onion, thinly sliced
- Generous pinch of flaked sea salt
- 1 lemon, juiced
For the tomato salad
- 3 large ripe tomatoes, roughly chopped
- Generous pinch of flaked sea salt
- 3 tbsp olive oil
To serve, optional
- 4tbps thick yoghurt
- Handful of parsley, roughly chopped
- Handful or cilantro / coriander, roughly chopped
Equipment Needed
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Instructions
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Matty Matheson gets good at cooking great with this Spicy lamb flatbread, complete with roasted eggplant and a hot green sauce. All in the Gozney Dome.
Step 1:
Preheat your Gozney oven to 750°F / 400°C (stone floor temperature).
Step 2:
Place the eggplant /aubergines into a cast iron pan and into the oven. Place on the far side away from the flame and allow to roast for 15-20 minutes, turning every few minutes to ensure the skin roasts evenly and the inside is nice and soft. Once cooked set aside to cool slightly.
Step 3:
Next, add the lamb mince, pork fat mince, cumin, sumac and berbere to a large mixing bowl, season, stir, and set aside.
Step 4:
In a blender, combine garlic, scallions/spring onions, parsley, spicy red pepper and olive oil. Blend until smooth and combine into the meat mixture, stir with your hands and place into the fridge.
Step 5:
For the hot green sauce, blend scallions/spring onions, hot green peppers, jalapeno peppers, Aleppo pepper seasoning, cilantro/coriander, olive oil, and a pinch of salt. blend until smooth. Place into a bowl and set aside.
Step 6:
Next, combine red onion, lemon juice, and salt in a bowl to pickle. Stir and set aside.
Step 7:
On a plate layer the tomatoes, sea salt and olive oil onto a plate and set aside.
Step 8:
Now that the eggplant is cooled peel off the skin and discard. Place the whole aubergines onto a platter and pat slightly so they are flat. Layer over the pepper, sea salt, lemon zest and juice, garlic and the olive oil. Set aside to serve.
Step 9:
For the flatbread, roll out the dough to roughly 12inch, place into the oven and cook for 2-4 minutes until it is holding its shape.
Step 10:
Pull flatbread out of the oven and spread with a generous handful of the meat mixture, work the meat all the way to the edges. Place onto the peel and back into the oven for 8-12 minutes, turning occasionally to ensure the meat is cooked and the dough is evenly baked, remove from the oven and slice into 10 pieces.
Step 11:
Layer each piece with a selection of toppings, hot green sauce, pickled red onions, tomato salad, parsley, cilantro/coriander and yogurt. Repeat with the remaining flatbread dough.
