Lamb shoulder & smoky aubergine flatbread

Lamb shoulder & smoky aubergine flatbread

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Prep: 30 mins Cook: 25 mins plus rising

More effort

Serves 2

This is loosely based on the Turkish dish of lahmacun, but with a thicker bread base similar to pizza. Great for using leftover lamb, the charred aubergine gives a smoky depth

Nutrition and extra info

  • dough only

Nutrition: per serving

  • kcal711
  • fat28g
  • saturates7g
  • carbs72g
  • sugars10g
  • fibre13g
  • protein36g
  • salt2.1g
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Ingredients

    For the flatbread

    • 7g fast-action dried yeast
    • 200g '00' flour
    • 200g strong bread flour
    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    For the topping

    • 1 aubergine
      Aubergine

      Aubergine

      oh-ber-geen

      Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

    • ½ red onion, finely sliced
    • 150g leftover lamb, shredded or chopped
      Lamb

      Lamb

      laam

      A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

    • 2 tbsp finely chopped parsley
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 1 tomato, finely chopped
      Tomato

      Tomato

      toe-mart-oh

      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • 1 tbsp tomato purée
    • 1 garlic clove, crushed
    • pinch of ground cumin
    • pinch of smoked paprika
    • 1 tbsp pomegranate molasses (optional)
    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 tbsp pine nuts

    For the tahini drizzle

    • 1 tsp tahini

    Method

    1. To make the flatbread, put the yeast and 250ml warm water in a jug and mix well. Leave to sit for a few mins.

    2. Sift the flours into a bowl with 2 tsp salt, then slowly incorporate the yeast mix, stirring with a wooden spoon. Stir in the oil and turn the dough out onto a clean surface. Knead for 5 mins until you have a smooth, springy dough. Return to the bowl, cover with cling film and leave for 30 mins to puff up

    3. Char the aubergine over a gas flame or under a hot grill until smoky and collapsing – it should be soft enough to pull apart with a fork. Set aside to cool.

    4. Tip the dough out and knead for a few mins more, then divide it into four and roll each piece into a smooth ball. Wrap three in cling film and freeze for later use.

    5. Heat oven to 240C/220C fan/ gas 8. Flatten the ball of dough with the palm of your hand and roll out into a wide, flat base 25-30cm long. Place on an oiled baking sheet and leave to rise a little while you make the topping.

    6. Scoop the soft smoky flesh from the charred aubergine into a bowl and combine with all the other topping ingredients apart from the pine nuts. Spread the topping over the flatbread, then scatter over the pine nuts. Bake for 10-12 mins until the bread is puffed and golden, and the topping is piping hot.

    7. Mix the tahini with 1 tbsp water to form a smooth dressing. Drizzle over the flatbread, cut into pieces and share.

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