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For the dough

Nutrition: per serving

  • kcal377
  • fat12g
  • saturates4g
  • carbs47g
  • sugars3g
  • fibre3g
  • protein22g
  • salt1.24g
    low
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Method

  • step 1

    Heat oven to 220C/fan 200C/gas 7. Make the bread mix following pack instructions, then divide into two and roll out into large ovals. Transfer to a large, floured baking sheet.

  • step 2

    In a bowl, combine the onion, lamb, garlic, spices and yogurt, and season. Crumble over the dough almost to the edges, then scatter over the pine nuts. Bake for 15-18 mins until the bread is golden and crisp and the meat is browned. Sprinkle over the mint, then serve with a green leaf and tomato salad.

  • step 3

    FOR THE DOUGH: Mix together the flour, salt, sugar and yeast. Add the water and mix to a soft dough. Knead for 2 mins on a lightly floured surface, then roll out. Add the topping as above. Leave in a warm place to rise for 15 mins before serving.

Recipe from Good Food magazine, April 2008

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Comments, questions and tips (17)

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Overall rating

A star rating of 3.9 out of 5.13 ratings

Fent5

Absolutely delicious. Served 4 people exactly and went brilliantly with a little Greek salad.

Fent5

A star rating of 5 out of 5.

You can also add some spices to the dough mix - I added some paprika and turmeric to give it a warm yellow colour, and also some cumin seeds because I love the flavour of cumin with lamb.

elbha1

What does this mean, leave to rise before cooking?! Novice alert . . Leave in a warm place to rise for 15 mins before serving.

aureliecjohnson

Got rid of some of the fat by cooking the mince separately. Great but would recommend using more meat, as not quite enough for 4 people.

imicola

A star rating of 4 out of 5.

Quite nice for a mid week meal - pretty easy (even when making your own bread dough) and the lamb was very tasty. It was a little greasy however, but then it wasn't lean mince I used and I did expect it to be a bit oily! Served it with turkish aubergine and garlice yogurt to add in some veg.

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