There is nothing like roast lamb, Jersey Royal Potatoes, roast potatoes and spring vegetables served with freshly made mint Sauce…Lamb is not something which is available here or very rarely and when and if it is the cost is extortionate…But I can dream and drool…
Any leftover lamb I make into this beautiful dish…
Cold lamb is not very nice so we decided to make some flatbread.. very quick and easy to make and use the leftover lamb. Hence my Egyptian Lamb flatbreads.
- 1/2 cup water.
- 1/4 cup of milk
- 2 cups flour.
- 1 tbsp Baking Powder.
- 2 tbsp oil
- 1/2 tsp salt.
- 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.
To make flatbreads.
Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with the heel of the hand and roll out very thin.
My first attempt at this and I didn’t roll mine out thin enough to start with.
Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done… finito..ready to fill…easy peasy.
Chop lamb into rough little chunks and pieces. Put in a large bowl with lemon zest and squeeze half of the lemon juice into the mix. Add all your spices, the eggs, salt and pepper and most of the spring onions..retain some for garnish. Mix together thoroughly.Lay out the flatbreads and cover half with filling, then fold over and press together. You get half-moon shape. Get 2 large baking trays rub one with Olive oil Lay flatbreads on an oiled tray, lightly rub other tray and pop this on top of flatbreads. Put trays into the preheated hot oven and cook 6-8 minutes. This way the flatbread will get lovely and crispy on top. If you have small trays you may need to do in batches. Depending on the size of flatbreads cut in two …I left mine whole as I served individually( see picture) and not on a large serving plate but for a party or just because you want to….. serve on one dish with Houmous… Just as a little note it was my young grandson(11) who arranged these on the plate for me…didn’t he do well? Egyptian lamb flatbreads with hummus.
That’s all for today…Please be well and stay safe…xxx
About Carol Taylor: Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx