Spicy Lamb Flatbread

Name: Spicy Lamb Flatbread
Cook time: PT45M+doughprep
Total time: PT45M+doughprep
Yield: 8 large flatbreads
Cuisine: Egyptian
Ingredients: Sprinkle of flour to roll; 8 small egg plant / aubergines; Generous grind of black pepper; Generous pinch of flaked sea salt; 2 lemons, juice and zest; 2 garlic cloves, minced; 4tbsp olive oil; 900g lamb mince; 450g pork fat mince; 1tbsp cumin; 1tbsp sumac; 1tbsp berbere; Generous grind of black pepper; Generous pinch of flaked sea salt; 1 handful parsley, roughly chopped; 10 garlic cloves; 4 scallions / spring onions; 1 spicy red pepper; 4tbsp olive oil; 4 scallions / spring onions; 4 hot green peppers; 4 jalapeno peppers; Generous pinch of flaked sea salt; 1tbsp Aleppo pepper; A handful of cilantro / coriander; 4tbsp olive oil; 2tbsp water; 1 red onion, thinly sliced; Generous pinch of flaked sea salt; 1 lemon, juiced

By: Matty Matheson

Matty Matheson gets good at cooking great with this Spicy lamb flatbread, complete with roasted eggplant and a hot green sauce. All in the Gozney Dome.

Recommended Oven: Dome, Arc XL, Arc, Roccbox
Cook Time: 45 minutes + dough prep

Ingredients

Makes: 8 large flatbreads

For the flatbread

8 x flatbread dough balls
Sprinkle of flour to roll

For the roasted egg plants / aubergines

8 small egg plant / aubergines
Generous grind of black pepper
Generous pinch of flaked sea salt
2 lemons, juice and zest
2 garlic cloves, minced
4tbsp olive oil

For the lamb

900g lamb mince
450g pork fat mince
1tbsp cumin
1tbsp sumac
1tbsp berbere
Generous grind of black pepper
Generous pinch of flaked sea salt
1 handful parsley, roughly chopped
10 garlic cloves
4 scallions / spring onions
1 spicy red pepper
4tbsp olive oil

For the hot green sauce

4 scallions / spring onions
4 hot green peppers
4 jalapeno peppers
Generous pinch of flaked sea salt
1tbsp Aleppo pepper
A handful of cilantro / coriander
4tbsp olive oil
2tbsp water

For the pickled red onions

1 red onion, thinly sliced
Generous pinch of flaked sea salt
1 lemon, juiced

For the tomato salad

3 large ripe tomatoes, roughly chopped
Generous pinch of flaked sea salt
3 tbsp olive oil

To serve, optional

4tbps thick yoghurt
Handful of parsley, roughly chopped
Handful or cilantro / coriander, roughly chopped

For the flatbread

8 x flatbread dough balls
Sprinkle of flour to roll

For the roasted egg plants / aubergines

8 small egg plant / aubergines
Generous grind of black pepper
Generous pinch of flaked sea salt
2 lemons, juice and zest
2 garlic cloves, minced
4tbsp olive oil

For the lamb

2 pounds lamb mince
1 pound pork fat mince
1tbsp cumin
1tbsp sumac
1tbsp berbere
Generous grind of black pepper
Generous pinch of flaked sea salt
1 handful parsley, roughly chopped
10 garlic cloves
4 scallions / spring onions
1 spicy red pepper
4tbsp olive oil

For the hot green sauce

4 scallions / spring onions
4 hot green peppers
4 jalapeno peppers
Generous pinch of flaked sea salt
1tbsp Aleppo pepper
A handful of cilantro / coriander
4tbsp olive oil
2tbsp water

For the pickled red onions

1 red onion, thinly sliced
Generous pinch of flaked sea salt
1 lemon, juiced

For the tomato salad

3 large ripe tomatoes, roughly chopped
Generous pinch of flaked sea salt
3 tbsp olive oil

To serve, optional

4tbps thick yoghurt
Handful of parsley, roughly chopped
Handful or cilantro / coriander, roughly chopped

Equipment Needed

Dome
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Infrared Thermometer

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Pro Placement Peel
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Pizza Server
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Pizza Rocker
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Instructions

Prevent your screen from going dark as you follow along.

Step 1

Preheat your Gozney oven to 750°F / 400°C (stone floor temperature).

Step 2

Place the eggplant /aubergines into a cast iron pan and into the oven. Place on the far side away from the flame and allow to roast for 15-20 minutes, turning every few minutes to ensure the skin roasts evenly and the inside is nice and soft. Once cooked set aside to cool slightly.

Step 3

Next, add the lamb mince, pork fat mince, cumin, sumac and berbere to a large mixing bowl, season, stir, and set aside.

Step 4

In a blender, combine garlic, scallions/spring onions, parsley, spicy red pepper and olive oil. Blend until smooth and combine into the meat mixture, stir with your hands and place into the fridge.

Step 5

For the hot green sauce, blend scallions/spring onions, hot green peppers, jalapeno peppers, Aleppo pepper seasoning, cilantro/coriander, olive oil, and a pinch of salt. blend until smooth. Place into a bowl and set aside.

Step 6

Next, combine red onion, lemon juice, and salt in a bowl to pickle. Stir and set aside.

Step 7

On a plate layer the tomatoes, sea salt and olive oil onto a plate and set aside.

Step 8

Now that the eggplant is cooled peel off the skin and discard. Place the whole aubergines onto a platter and pat slightly so they are flat. Layer over the pepper, sea salt, lemon zest and juice, garlic and the olive oil. Set aside to serve.

Step 9

For the flatbread, roll out the dough to roughly 12inch, place into the oven and cook for 2-4 minutes until it is holding its shape.

Step 10

Pull flatbread out of the oven and spread with a generous handful of the meat mixture, work the meat all the way to the edges. Place onto the peel and back into the oven for 8-12 minutes, turning occasionally to ensure the meat is cooked and the dough is evenly baked, remove from the oven and slice into 10 pieces.

Step 11

Layer each piece with a selection of toppings, hot green sauce, pickled red onions, tomato salad, parsley, cilantro/coriander and yogurt. Repeat with the remaining flatbread dough.