Turkish lamb flatbread

Introducing the irresistible Turkish Lamb Flatbread – a heavenly treat that will take your party to new levels! Full of delicious flavors, this finger food sensation is the perfect choice to impress your guests. Each bite reveals tender, seasoned lamb on a tender flatbread, ensuring a savory explosion at every seat. This divine creation is guaranteed to disappear within minutes as guests gather around it, savoring every delicious bite. Don’t miss this unforgettable culinary experience that will leave your taste buds wanting more!


  • 1 tsp dry yeast
  • 400g flour, plus some flour for dusting
  • 1 tsp salt
  • some oil
  • Semolina, for dusting
  • 500g lean lamb leg meat, finely chopped (or lean minced meat)
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 tsp Turkish chili flakes or 1 tsp chili flakes
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 4 tbsp tomato paste
  • 400 g can of plum tomatoes, drained
  • 4 tablespoons pomegranate molasses, plus some for drizzling
  • 2 small red onions, cut into thin half moons
  • 50g pine nuts
  • 100g feta, crumbled
  • 2 tbsp chopped flat-leaf parsley
  • 50g pomegranate seeds


Chili flakes

Turkish chili flakes, also called Aleppo pepper or Pul Biber, are produced in Syria and southern Turkey. They are coarsely ground peppers, have a sweet, slightly fruity taste and are milder than normal chili flakes. Find them on souschef.co.uk or in Turkish supermarkets.

Preparation steps

  1. Mix yeast and 250 ml warm water in a small bowl and let stand for 5-10 minutes until foamy – this means that the yeast is working.
  2. Place flour and salt in a large mixing bowl (or use a stand mixer fitted with a dough hook and set to low speed).
  3. Add the yeast mixture and mix by hand or machine until the dough comes together into a ball.
  4. If the mixture is too sticky to form a ball, add 2 tablespoons flour and mix again.
  5. Knead by hand for 12 minutes or at high speed in a mixer for 8-10 minutes until smooth, then transfer to a lightly oiled bowl.
  6. Turn the dough to coat with oil, cover with plastic wrap, and let rise in a warm place until doubled in size, 2-4 hours.
  7. (You can also put it in the fridge overnight, punch it out and let it rise again at room temperature.)
  8. Preheat the oven to 240C/220C/Gas 9.
  9. Place a baking sheet or pizza stone on the middle rack.
  10. If using lamb shank meat, pulse it in a food processor until finely minced.
  11. Heat the olive oil in a large skillet over medium-high heat until hot.
  12. Add onion and garlic and fry until golden brown, 10 minutes.
  13. Add the lamb and cook for 5 minutes or until browned. Break up any lumps with a spoon and then pour off any excess oil.
  14. Add the spices, a little seasoning, the tomato puree, the tomatoes and the pomegranate molasses and cook for another 5 minutes, mix everything well and break up the tomatoes with a spoon.
  15. Remove from heat and allow to cool completely.
  16. Can be made one to two days in advance.
  17. Roll out the dough on a floured surface into a large rectangle measuring approximately 30 x 40 cm.
  18. Sprinkle about 1 teaspoon of semolina on a baking sheet.
  19. Place the dough on top, making sure it can be moved.
  20. First add the spicy lamb and then top with the red onions, pine nuts and feta.
  21. Slide onto the heated baking sheet or pizza stone and bake for 10-15 minutes until the bottom is crispy.
  22. Remove and drizzle with some additional pomegranate molasses, then sprinkle over the parsley and pomegranate seeds.
  23. Place on a large board and cut into diamonds to serve.

Nutritional Information

Equipment and tools

To make Turkish lamb flatbread you will need the following equipment and tools:

  • mixing bowl
  • tablespoon
  • teaspoon
  • Knife
  • frying pan
  • sheet
  • rolling pin
  • Grill or oven
  • Food processor or blender (optional)

Allergen information

Please note the following allergens in this recipe:

  • Gluten: The flatbread contains plain flour, which contains gluten. If you have a gluten intolerance or allergy, consider using a gluten-free flour alternative.
  • Dairy: The recipe contains feta cheese, a dairy product. If you are lactose intolerant or on a dairy-free diet, skip the feta or use a dairy-free cheese substitute.
  • Nuts: This recipe uses pine nuts as a topping. If you have a nut allergy, you can leave out the pine nuts or replace them with another topping.

Storage and leftovers

If you have leftovers or want to save the Turkish lamb flatbread for later, here are some tips:

  • Store the flatbread in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the flatbread on a baking sheet and warm in the oven or under the broiler until heated through.
  • You can also freeze the flatbread for longer storage. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag or container. It can be frozen for up to 1 month.
  • To thaw and reheat frozen flatbread, remove it from the freezer and let it thaw in the refrigerator. Once thawed, follow the reheating instructions above.

Health Benefits of Turkish Lamb Flatbread

Health Benefits of Turkish Lamb Flatbread

When it comes to Turkish cuisine, Turkish lamb flatbread is a delicious and aromatic dish. This dish not only satisfies your taste buds but also offers several health benefits. Let’s take a closer look at the ingredients and their associated benefits:

Lean leg of lamb meat

The main source of protein in Turkish lamb flatbread is lean lamb leg meat. This lean cut of meat provides essential amino acids necessary for tissue repair and maintenance. It is also a great source of iron, which is important for the production of red blood cells and the transport of oxygen throughout the body.


Garlic, used as a flavor enhancer in the recipe, has numerous health benefits. It is known to boost the immune system, lower blood pressure and improve heart health. Additionally, garlic has antibacterial and antiviral properties that can help fight common infections.


The tomato puree and plum tomatoes used in the flatbread provide a rich source of lycopene, a powerful antioxidant. Lycopene is known for its potential to reduce the risk of certain cancers, including prostate and breast cancer. Tomatoes are also a good source of vitamins A and C and potassium.


Onions not only add flavor to the dish but also have several health benefits. They are rich in antioxidants and contain compounds that can help reduce inflammation in the body. Onions are also known for their potential to improve digestive health and support a healthy immune system.

Pomegranate molasses

Pomegranate molasses, used for both flavoring and drizzling, is made by boiling down pomegranate juice to a thick, syrupy consistency. Pomegranate juice is rich in antioxidants and may have anti-inflammatory properties. It is also believed to improve heart health and help lower blood pressure.

Pine nuts

Including pine nuts in the recipe provides a delicious nutty flavor and offers various health benefits. These tiny nuts are an excellent source of monounsaturated fats, which may help improve heart health by lowering bad cholesterol levels. Pine nuts are also rich in vitamin E, magnesium and zinc.

Feta cheese

The feta cheese crumbled over the flatbread gives the dish a creamy and spicy touch. Although feta cheese should be consumed in moderation, it is a good source of calcium and protein. It also contains beneficial bacteria that support a healthy gut microbiome.

Pomegranate seeds

Pomegranate seeds sprinkled on the flatbread not only add a pop of color, but also provide nutritional benefits. They are a rich source of antioxidants, including vitamin C and polyphenols, which may help reduce inflammation and protect against chronic disease.

To fully enjoy the health benefits of Turkish lamb flatbread, it is important to use high-quality, fresh ingredients. Incorporate this tasty dish into your diet for a filling and nutritious meal.

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