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Lamb shoulder & smoky aubergine flatbread

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

  • Prep: 30 mins
    Cook: 25 mins
    plus rising
  • Serves 2
  • More effort
  • Serves 2
  • More effort
  • Calories 711
  • Carbohydrates 72
  • Saturated Fat 7
  • Sugar 10
  • Protein 36
  • Fat 28
  • Fibre 13
  • Salt 2.1

Nutrition per serving

  • Calories 711
  • Carbohydrates 72
  • Saturated Fat 7
  • Sugar 10
  • Protein 36
  • Fat 28
  • Fibre 13
  • Salt 2.1

Ingredients

  • 7g fast-action dried yeast
  • 200g '00' flour
  • 200g strong bread flour
  • 1 tbsp olive oil
  • 1 aubergine
  • ½ red onion, finely sliced
  • 150g leftover lamb, shredded or chopped
  • 2 tbsp finely chopped parsley
  • 1 tomato, finely chopped
  • 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
  • 1 tbsp pine nuts
  • 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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