This recipe is a family favourite and a real treat for us as lamb where we live now is very hard to find…It could be made with other meat I just think lamb has that specail taste in this recipe which the other meats don’t quite give or it may just be the fact I don’t have lamb very often so savour the taste even more…Enjoy!
Lamb is very expensive here and a treat for us…Monday we had a lovely butterflied shoulder and had some leftovers ..cold lamb is not very nice so decided to make some flat bread..a first time for me and I was really pleased with how they came out..very quick and easy to make and use the leftover lamb. Hence my Egyptian Lamb flatbreads.
Ingredients:
Flat Bread:
Flat breads
- 1/2 cup water.
- 1/4 cup of milk
- 2 cups flour.
- 1 tbsp Baking Powder.
- 2 tbsp oil
- 1/2 tsp salt.
Filling Mix:
- 300 gm leftover cooked lamb…can use beef, pork or chicken.
- 1 lemon finely zested.
- juice half lemon.
- 2 tsp black pepper.
- 1 tsp oregano or marjoram.
- 1 tsp dried thyme
- I tsp Paprika.
- 1 tbsp cumin seeds, toasted.
- 2 eggs beaten.
- 1 tsp sea salt….I always use Himalayan salt.
- 4 Spring onions finely sliced.
Let’s Cook!
To make flatbreads.
Sift dry…
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Flatbread with lamb is a great idea. I believe the greeks make Souvlaki this way. They add feta cheese and tahini sauce as well as lettuce, onions and tomatoes. When I lived in NY city, this (along with Falafel) was a favorite of mine.
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I love feta cheese so if I manage to get some lamb at some point I will most certainly add it and always have tahini so I think we will try it …Thank you 🙂
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i love the idea of making flatbread. I will try it!
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